January’s Minimalist Game…the Outcome

Last month, my daughter and I challenged one another to the Minimalist Game, and I have to say we were both winners! In a nutshell, the objective was get rid of one thing on the first of the month, two on the second day, three on the third and so on. At this pace, we would toss 496 things.

My total for the month was 900 items. In reality, the number is likely higher because I almost certainly forgot to add some things to the tally.

How is this even possible, you ask?

Well, according to The Minimalists, the average North American home contains 300,000 things. Yikes. That’s a lot of stuff.

What did I get rid of? Cookbooks, scarves, sewing patterns, boots and shoes, picture frames, pens and pencils, coffee mugs, old linens, magazines, an old dresser…

What did I do with all that stuff? Some of it well and truly was trash, but most of it was recycled, donated, re-homed or went to a consignment store. Yes, some things actually earned me some cold hard cash. In one drawer I even found a $50 Visa gift card I’d completely forgotten about.

And while those dollars were welcome, the real value is in the freedom that comes with owning less stuff.

Wishing you a happy and clutter-free Saturday from Corsair’s Cove,

Lee
LeeMcKenzie.com

Kiss at the Cove

Lee’s Margarita Frittata

Happy Saturday, everyone! Time to rise and shine! And what better way to do that than with a fresh-from-the-oven Margarita fittata.

I don’t think I’ve ever made the same frittata twice because I always use whatever I have on hand. And I love it when a great way to clean out the fridge actually turns into something as delicious as a Margarita frittata. Here’s what went into this one:

2 tablespoons olive oil
4 eggs
4 scallions, finely chopped
2 cups fresh spinach, coarsely chopped
1 fresh tomato, sliced
5 or 6 slices bocconcini cheese or buffalo mozarella
1 handful fresh basil, julienned
salt and pepper to taste

Preheat your broiler. Crack the eggs into a small bowl and whisk them until they’re smooth and butter-colored. In an oven-proof pan, heat the olive oil over medium heat and lightly saute the scallions. Toss in the spinach and cook until it’s wilted down. Add the eggs to the pan and give everything a gentle stir, then leave the frittata to set for about two minutes. Layer on the sliced mozzarella and tomatoes, sprinkle with salt and pepper, garnish with fresh basil, and slide the pan under the broiler. At this stage you need to keep a close watch on the frittata because you don’t want it to burn but you do want the egg mixture to puff up and turn golden. Once the egg has set completely, remove the pan from the oven, serve and enjoy!

Until next time, bon appetit!

Lee

PS: If you have read Kiss at the Cove, you might recall that a frittata was the first breakfast Prudence prepared for Spencer!