Lately, I’ve gotten bored with my breakfast rotation. Ok…lately I’ve gotten bored with just about everything, which is why I’m glad our vacation is right around the corner. Maybe bored isn’t the right word. Unmotivated is probably more appropriate. It is very difficult for me to stay motivated in Riyadh. This is the most uninspiring place I’ve ever encountered. Don’t get me wrong. There is inspiration here, as there must be in any given location, but it feels like you have to work much harder to get at it in this city. For me, Riyadh requires a curious sensory balancing act. On one hand, I must numb myself to a good deal of my surroundings in order to not go completely mad. On the other hand, I must stay acutely attuned to the smallest details, so that I can capture the inspirational jewels that might be right under my nose. It’s a psychological dance that I’m still learning.
Another thing I’m learning is that small changes are always within reach and often that can be enough to provide variety and interest. I’ve blogged about my love of frittatas before. I still think they are one of the most convenient and aesthetically pleasing egg dishes you can serve for breakfast, but I’ve been leaning on the convenience of frittatas a little too much lately. They are, without a doubt, a good way to use leftovers and produce on the verge of going bad. Also, frittatas don’t require the foresight of preparing a piecrust like their more sophisticated cousin, the quiche. This weekend I was feeling pretty bored with my normal frittata, baked in a small cast iron pan. So I switched things up a bit by trying cheddar, baby leeks & Brussels sprouts frittatas, baked in individual mini casserole dishes. It was a nice change. To be honest, I wasn’t crazy about my addition of leftover Brussels sprouts. I could’ve done without them. As far as preparation, it was a little more ambition, but it paid off in the elegance of plating the mini dishes. I don’t know about you, but individual sized dishes get me excited. It always feels so special, like you were thought about and acknowledged…individually. Plus, we bought these cute little dishes that haven’t had a moment to shine. I’ll definitely be using that presentation when we have guests.
I have no such difficulty changing up my juices. I can get kind of nutty with my juice combinations. Still, sometimes on the weekend, I want a relatively straightforward, citrus juice for brunch. So, along with my mini frittatas, I made a carrot, grapefruit and orange juice with mango ginger. Mango ginger, found mainly in India, is our latest exotic produce find. The discovery of this one I have to attribute to my husband. It looks a little like ginger, a lot like turmeric and has a hint of mango in the flavor, hence the name. It’s a close relative of turmeric and possesses similar cancer-fighting properties. With a distinctive, yet mild flavor profile, I’ve found it to be very easy to incorporate into my juices. I’ve already elected this root as a new weekly staple. I’ll have to keep in mind that mango ginger is good for things other than juicing and try it out in a few dishes.