The color of my life...

Sweet Potato & Fennel Frittata


What is the color of your life? Yes, it changes often but there is usually a palate scheme that stays constant beneath it all, don't you think?

And do you think, it manifests in the way you see life around you? The food you eat? The colors of your wardrobe? The styling of your photographs?

It suddenly struck me today. Why did I choose that particular plate or background for that particular food item. Is it just pure physics of light and dark and the interplay of ranges of primary colors or is there an overlay of your mood and internal color palate?

Sweet Potato & Fennel Frittata whole pie


I have been thinking about it for sometime and trying to figure out what my life color is. I know I like Black, Red and Blue. I am not much of a Grey person and I do struggle with the shades between black and white in life. Browns are warming and inviting but not intense or individual enough, I think. Yellows are too much of a falsetto. Orange is my color for a punch. Pink is a definite overdose of questionable feminity. White is great but too virgin and stifling for me..

So what am I? What are you? Do you know?



Sweet Potato & Fennel Frittata
(one 8 inch omelette)

This frittata is an easy breakfast or brunch dish that works great when itโ€™s just your family or when hosting a casual get-together.

Sweet Potato & Fennel Frittata whole pie pre bake


4 eggs
1/4 cup mascarpone
1/4 cup whole milk
1 large sweet potato (peeled and sliced really thin with a mandolin
1 large fennel bulb (cored, and sliced thin)
1/4 cup fresh grated Pecorino cheese
1 tablespoons fresh thyme leaves (or oregano)
salt and pepper as needed
2 tablespoons butter, melted

Whisk together the eggs, mascarpone and milk together. Season with salt and set aside. Brush the bottom of your tart pan with butter. Arrange one-third of the sweet potato slices in a single layer on the base slightly overlapping the slices. Sprinkle a third of the fennel slices evenly. Season with salt, pepper and a third of the thyme. Pour a third of the egg mixture over the veggies. Sprinkle some of the Pecorino cheese. Repeat with 2 more layers ending by sprinkling all the remaining Pecorino on top.

Bake at 350F for 30 minutes until the center is set. Remove to rack and serve immediately.