Poker Face

The highlight of this weekend nearly past (aside from the Dark Rainbows winning our hockey game today!) was our Friday night Texas Hold'Em Party. Two of my friends from college + lady friends joined Brad and I for a good old-fashioned drunken poker night.

At the end of the night it was my friend Mike's German girlfriend, Nicole, who took home the pot. Nicole learned to play poker by reading some rules on the way over to our house and us explaining the rest to her upon arrival at the start of the game. And while some might call this beginner's luck, being that after hours of playing she often didn't know the value of the hand she was holding, there are those of of that think her dominance was greatly attributed to her natural born "poker face". Her stoic German mannerisms translated into an emotionless expression that was truly unreadable and amazing. I think she single handedly took all 5 of the other players out, including her final opponent - myself, without any of us seeing it coming. I am a little bit afraid to invite her back next time!

Can you pick out the poker face?


Brad, at the end of poker night!



Anyway . . . after the beer-filled poker night Brad and I were sluggish and hungover Saturday morning. In need of a little something special to get us going on the first sunny day the city had seen in about 8 days, I crafted what I am calling an Italian Garden Frittata. Made with the yummy, fresh garden share vegetables we picked up that morning, it was just the cure. Here is the recipe:

Italian Garden Frittata

olive oil
1 small bell pepper, chopped
1 large tomato, chopped
2 cloves garlic, minced
1 small red onion chopped
8 large eggs
1/4 cup milk
1/2 cup shredded asiago cheese
10 fresh basil leaves, chopped
sea salt and coarse ground pepper

Preheat oven to 400˚ Wisk together eggs and milk, generously salt and pepper.

In a 10-inch, oven safe, non-stock skillet, heat oil over medium-high heat. Add garlic, onion and pepper and cook until onion is translucent and peppers are slightly tender. Stir in tomatoes and cook for about 1 more minute. Reduce heat to medium and pour egg mixture over top. Let cook while occasionally lifting sides away from pan to allow the liquid to run off the top to the bottom of the pan for about 10-12 minutes or until the eggs are beginning to set but still a bit runny on top.

Mix together the basil and asiago cheese and sprinkle over the top. Place in the oven for about 15 minutes or until fluffy and slightly browned at the edges. Loosen from the sides of the pan and serve immediately.

Serves four and is delicious!