With few exceptions, babies don't have the same effect on me. And then I crossed paths with an especially sweet five-month-old and found myself in L-O-V-E.
Well, "crossed paths" isn't really accurate -- her parents invited Dan and me over for brunch. Meeting babies has become somewhat of a new hobby for us. Suddenly there are so many babies for us to meet over dinner, or brunch, or drinks. Or virtual baby-meeting on Facebook or Skype.
And then I met Aya, the five-month-old, and fell hard. Or maybe it was just that brunch was so lovely, in a bright, new apartment with delicious Indian-spiced scrambled eggs, and sliced tomatoes, and grilled halloumi cheese. And doughnuts!
Maybe it was the food. Or the easy conversation with friends I like very much. Or the relaxing feeling that comes with eating good food and lazing the afternoon away in a sun-drenched living room. Or maybe it was the crazy adorableness, the sheer cuddliness of this baby. I don't know. It has been puzzling me ever since.
Saturday brunch at Jon and Lara's
Banana bread and coffee cake
Recipe from Jon's Mom. These Indian-spiced eggs are extra delicious sprinkled with a bit of minced jalapeno, as Jon served them. The recipe can easily be multiplied for larger crowds.
(Serves 4 people)
1/4 cup milk
1/2 tsp. salt
1/4 tsp. black pepper
3 Tbsp. ghee (I think regular butter would work fine)
1 tsp. fresh ginger, minced
3 Tbsp. onions, minced
3 Tbsp. cilantro, chopped
1/4 tsp. turmeric
2 tsp. fresh red or green chili, minced
1/2 tsp. ground cumin
Break the eggs into a deep bowl and mix them lightly with whisk or fork. Add the milk, salt and black pepper, and stir until all ingredients are well combined. (Do not overbeat or allow the mixture to foam or become frothy.)
In a heavy, 10-inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the ginger and fry for 10 seconds, then add the onions and fry for about 1 minute, until they are soft but not brown. Stirring constantly, add the cilantro and turmeric.
Pour in the beaten egg mixture and sprinkle the top with the fresh chili. Reduce the heat to the lowest possible point and, stirring constantly with a fork or a rubber spatula, cook the eggs until they begin to form soft, creamy curds.
Immediately spread the eggs on a heated serving plate, sprinkle the top with cumin, and serve. Garnish with slices of tomato and springs of cilantro.