Old friends are the best friends: words of gold that ring true to my ears. Katie is one of my greatest friends, a lifelong sister discovered at the tiny age of nine in what was once our small village in Wilton, CT. This stylish diva with a heart bigger than the sun, is betrothed to her handsome beau and the love of her life, Brad. What joy and sweet cause for reuniting our cluster of best gals – Kate, Katie, Annie, Dimity, Katie (yes, triple K!) – who have shared over two decades of celebration. Katie attracts more amazing women: her incredible sister-in-law Ryann, and a group of astonishing women who also grew up together in New Hampshire, where Katie and Annie went to college.

1

Every opportunity to gather and play reaffirms the commitment it takes to preserve and cherish our friendships over time. We’ve blossomed into unique and independent women, but the sense of true sisterhood is priceless and rooted in history. When we gather, space is filled, brimming with laughter, feasts, endless conversation and always a raging dance party – all cares thrown to the breeze!

2

 

Katie commands peace and embraces life’s adventures, like the time we made a potion of condiments to pour of over the ancient graveyard just beyond her backyard. Or the forts we discovered out of trees and abandoned barns in Quarry Head Forest. Or the cuy (guinea pig) we devoured in the heart of Ecuador’s Andes, after a breath-taking hike around. But perhaps what I love most about this girl, is that she knows how to kick back and relax, of which I constantly need reminding.

34

The bride’s bachelorette party was heavenly, at a gorgeous house in Sag Harbor, Long Island complete with forest-enclosed lawn, pool cocktails and seaside drinks and lobster. Annie arranged a surprise shower in the morning, with cute décor and farmer’s market frittatas. While part of our crew shopped at the Sag Harbor Farmer’s Market and cooked, Katie was whisked off for a walk into town. Upon return, she squealed and buzzed over the sweet picnic area, spread with food, gifts, and a surprise craft project – flower crowns! Yes, we made flower crowns. And it was awesome.

A toast to the bride with the most, and the blessing of lifetime friendship!

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Annie with farmers market bounty!
Annie with farmers market bounty!
Fat Ass Fudge. Boomtown.
Fat Ass Fudge. Boomtown.
Horman's Best Pickles.
Horman’s Best Pickles.

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Making flower crowns by the poolside. Cute, surreal.
Making flower crowns by the poolside. Cute, surreal.
Every lady made a personalized recipe card for Katie.
Every lady made a personalized recipe card for Katie.

1617

 Late night hilarity.
Late night hilarity.
Kate and Katie, the crazy crowns and constant comedic relief.
Kate and Katie, the crazy crowns and constant comedic relief.
Me and my gal!
Me and my gal!
Blissed out hug with Katie, Annie and Erin.
Blissed out hug with Katie, Annie and Erin.

 

Sag Harbor Farmer’s Market Frittatas

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 2 frittatas

Ingredients

  • Eggs - 6
  • Egg yolks - 6
  • Milk or Cream (optional for a fluffier frittata) - 1/4 cup
  • Olive oil - 2 tablespoons
  • Leeks - 1 cup, chopped
  • Baby shitake mushrooms - 2 cups coarsely chopped baby shitake mushrooms
  • Goat cheese - 1/4 cup
  • Sea salt - 1/4 teaspoon
  • Pepper - 8 turns of the pepper mill

Instructions

  1. Bacon, Cherry Tomato & Spring Onion Frittata:
  2. Beat the eggs and egg yolks in a bowl with the milk or cream, and set aside.
  3. In a medium sauce pan (ideally one that is oven-proof, like a cast iron skillet), add the bacon and cook until just about crisp.
  4. Add the spring onions, cherry tomatoes, sea salt and pepper. Saute with the bacon until the tomatoes skins begin to whither.
  5. Pour the egg mixture over the bacon and vegetable mixture.
  6. Reduce the heat to medium-low and cover the pan with a lid.
  7. Let the frittata bake on the stovetop for about 15-20 minutes (or if you need the stovetop for other dishes, transfer the pan to a pre-heated oven at 350). Cook until a knife or toothpick is inserted in the center and comes out clean.
  8. Shitake Mushroom & Leek Frittata:
  9. Beat the eggs and egg yolks in a bowl with the milk or cream, and set aside.
  10. In a medium sauce pan (ideally one that is oven-proof, like a cast iron skillet), heat the olive oil over medium-high heat.
  11. Add the leeks and saute for about 3 minutes.
  12. Add the shitake mushrooms and saute until they become tender.
  13. Pour the egg mixture over the leeks and mushrooms. Crumble in the goat cheese.
  14. Reduce the heat to medium-low and cover the pan with a lid.
  15. Let the frittata bake on the stovetop for about 15-20 minutes (or if you need the stovetop for other dishes, transfer the pan to a pre-heated oven at 350). Cook until a knife or toothpick is inserted in the center and comes out clean.

Notes

Allergens: dairy

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