In honor of St. Paddy’s day, we were visited this morning by leprechauns. Have a look-see:
What the hell? What month is it again? I just packed away my musket and everything.
We were alerted to the invasion by the 3YO, who was sitting on the potty, looking out the window and muttering happily to himself about “turkeys in the grass.” Yeah, yeah, I said, turkeys in the grass, aliens in the sky. Pipe down and do your business (potty training is a sore spot with me at the moment). Then I saw that there were, in fact, turkeys out there. Eleven of them. Our tiny yard was filled feather to feather with wild turkeys. With all the ruckus the kids were making in their so-called observation mode, the male puffed himself up into full tail-feather display (or it could have been my shrieking at the kids to be quiet that did it). Then, one of the turkeys flew up into a tree, which was a very odd thing to see. I always knew turkeys had wings, but I thought they were just ornamental.
I’m afraid there’s no pot of gold at the end of this St. Patrick’s rainbow. But, there is a pot of soup. Extra points if you use turkey stock.
Stracciatella (Egg Drop Soup)
Because, like so many Bostonians, my Irish is mixed with a little Italian.
6 cups chicken or turkey stock
2 cups fresh spinach or Swiss chard, washed, stemmed, roughly chopped
5 egg whites
1 Tbsp. lemon rind
1 Tbsp. grated Parmesan cheese
Salt and pepper
Bring stock to a boil and add spinach. Lower heat and cook for 2 minutes. Meanwhile, beat egg whites with lemon rind, cheese, salt, and pepper. Dribble into simmering broth. Stir gently and turn off heat. Let sit for 5 minutes. Stir in any additional salt and pepper it may need before serving.
Source: Adapted from Ciro’s Provincetown Kitchen by Ciro and Alethea Cozzi, one of my favorite Italian cookbooks, which I believe is out of print.