How is it already almost October?? Riddle me that. June feels like yesterday. Not complainin’ though, I’m welcoming sweater weather with open arms. If it wasn’t for New York’s peculiar heat wave these past few days, then I would be cozied up on my couch sipping earl grey and reading; meanwhile there would be pumpkin muffins in the oven and my pumpkin pie candle would also be lit 🙂 Now doesn’t that just sound like Autumn? So hurry up and cool off NYC, I want to live my Autumn dream!
I’ve now been in New York for about a month, and boy does it take some adjusting! There are so many things to do and opportunities to take advantage of, it makes it difficult to be a studious student! I’m getting the hang of it though, learning how to manage my time so I can do cool things, run the blog, CrossFit, and make good grades. Here a few highlights from these first few weeks:
Last weekend I participated in the People’s Climate March. It was incredible to march alongside people from such vastly different backgrounds and beliefs, all united around a demand for climate justice. Not gonna get on a soap box, but no one will be untouched by climate change, which is why the march was populated by the old and the young, the rich and the poor, the Global North and the Global South. Amid all of the doom and gloom I study in Sustainable Development, this was such an uplifting experience. Also, Jon Stewart’s input is on point as always.
I also brunched at Hu Kitchen with Carla and Emma, The Merrymaker Sisters!
Lastly, I witnessed this glorious pomermania (see what I did there? 😉 )
You never know what you’ll see on the streets of New York.
Okay so finally! Recipe time 🙂 I originally made this frittata using leftover offal meatballs just crumbled into smaller pieces, but then I made it again with leftover pork meatballs and it was even more on point! You can really use any ground meat in this recipe, it’s virtually impossible to go wrong when there are plantains involved.
- 8 eggs
- ½ lb ground meat, or 1-2 cups leftover cooked ground meat or meatballs
- ½ cup diced yellow onion
- 1 large ripe sweet plantain, chopped into ⅓ inch thick semi-circles
- optional: 2 tsp cumin, 1 tsp paprika and 2 tsp granulated garlic
- Preheat the oven to 400 F. Grease your pan generously (if using a baking pan, I suggest you line it with baking paper and then grease it.)
- If using raw ground meat, heat a skillet with your fat of choice, and brown the meat. Season the meat with the optional spices while browning it. Alternatively, you can use your own spice mixture.
- Once browned, set meat aside. Heat some ghee or coconut oil in a skillet, and sauté the onions until translucent and golden.
- In a large bowl, whisk the eggs. Add the browned meat or meatball crumbles, sautéed onions and chopped plantains, and mix together with the eggs.
- Pour the mixture into the greased pan and bake for 20-30 minutes, until cooked through and the center no longer jiggles. Baking time will vary depending on the size and shape of your pan.