We are fortunate enough to live in a walkable neighborhood of a walkable city, and sometimes days go by between car trips. I made up for all those blissful carless days in one fell swoop today, though. President Obama was visiting Seattle and I got stuck in traffic for almost two hours with five little girls in the back of that darn minivan.
Luckily, we were well-stocked with snacks, and the girls were full of songs and laughter. My four-year-old told a detailed and breathlessly-enunciated story to anyone who would listen featuring characters named Macinnanin, Skingerque, Banana Peel, and Spoon Guy. (The spellings of those first two names are approximate at best.) The baby practiced her shrieks of joy at top volume. Other drivers stared at the ruckus my passengers were making and then laughed.
Did you think this was going to be a post about how I came home hours late and cooked a nice dinner? Heavens, no. I collapsed on the couch with a beer and let J hustle the kids off to bed. (Thanks, honey!) We ate leftovers: this soup, that salad, those beans. Leftovers are a cook’s reward, I say.
But if you don’t have a fridge full of good leftovers, make migas at the end of a frazzled day. There’s a reason I mostly cooked scrambled eggs for all those months when life was so hectic: they’re fast, filling, and delicious. The kids call these migas “cheesy chippy eggs” and eat their plain version (no salsa, no green flecks) without complaining.
Migas take various forms in various countries, but this surely-Americanized version is basically scrambled eggs with lightly crushed tortilla chips, green onions, tomato, cilantro, cheese, and salsa, maybe with a warm tortilla on the side. Dinner will be served in ten minutes.Migas, adapted from Deborah Madison’s Vegetarian Cooking for Everyone: (These quantities are for 1 serving, so multiply by the number of people you wish to serve.) Saute 2 thinly-sliced green onions with a Tbsp. or two minced jalapeno (optional). When onions and pepper soften, pour in 2 eggs beaten with a splash of water and a pinch of salt. Scramble the eggs until nearly set, then stir in a big handful each of lightly crushed tortilla chips (you still want some big pieces), shredded jack or cheddar cheese, chopped cilantro, and a chopped Roma tomato (or a handful of halved cherry tomatoes). Stir for one more minute until the eggs are cooked, then taste for salt and serve topped with salsa. Optional: serve with warm tortillas for scooping.
And finally, today has been designated as a day to spread the word about shameful tomato-growing practices here in the US. So when you’re buying tomatoes, please take a minute to consider where you’re shopping and whether the tomatoes are produced under conditions that are humane to the workers. In the past 15 years, over 1,000 workers have been freed from literal slavery in Florida tomato fields. Please visit Recipe for Change to learn more and to ask supermarkets to commit to selling only slavery-free tomatoes. (Whole Foods and Trader Joe’s have already made this pledge.)