The smell of an active kitchen is always changing.
Softening aromatics is outstanding; bell pepper, chili pepper, and onions in olive oil.
MmmMM!
Stock simmering.
Meat browning.
Onions frying.
Coffee bean grinding.
Fries frying.
Cake baking.

So many.
And don’t these smells help define home? I suppose home IS where the hearth is.

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Tagging Today
Sunday, November 18, 2018
My 220th consecutive posting.
Time is 12.01am.
Boston’s temperature will reach a high of 39* and the skies will be sometimes sunny and sometimes cloudy.

Dinner is Roast Lamb.

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Question of the Day:
What is the easiest, delicious, least expensive dinner available to a beginning cook?

Hints:

Left:
I love the look. Definitely going to try the idea.
En tu cocina y en la mía: Frittata de cherries y portobellosentucocinayenlamia.blogspot.com.es

Second from left:
Nice picture.
frittata con espárragos verdes - ¡Huele Bien!
lacocinadeevastyle.blogspot.com.es

Second from right:
Nice service idea.
La cucina alchemica di Yaya: Frittata con carciofi e porri ...
yayafood.blogspot.com

Right:
Frittata ready for oven.
Cooking without a Net: Curried Beet Greens Frittata
dejamosdistracted.blogspot.com

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Short Takes: November 18, Sunday
City Life:

I often judge the quality of a city by the number of cafes it supports. 

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Love your notes.
Contact me @ domcapossela@hotmail.com

Marc Oliver on a selfie of myself.

To Life!
Nice picture, Dom.
M. 

Web Meister Responds: So embarrassing. Thank you, Marc.
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Short Takes
City Life:
Fall is here and all the greenery is withdrawing.
The Greenway looks bleak but two installations make it a place to visit.

Left:
This is a art installation paying homage to the traffic tunnel beneath the Greenway.
Drab today, but at night it shines.
Beautiful pictures of it lit up to come.

Second from left:
The story of the art work. 

Second from right:
The title of the photo gallery: an homage to Estonia. 

Right:
The story of the country told in portraits.

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Answer to Question of Day:
FRITTATA, BASIC
Use a standard 8” fry pan.
Oven to 400* 

AROMATICS
1TB duck fat or olive oil or other flavorful fat.
3 oz onions, medium chop
2 oz bell pepper, medium chop
½ ounce small chili
1 oz hard salami, small chop
s/fgp
1/2t herbes de provence 

Gently soften aromatics to avoid browning

EGG MIX
6 extra large eggs
3TB heavy cream
¾ cup fresh parsley and basil, small chop
4TB Romano cheese
s/fgp 

Beat the egg mix.
Turn up the heat under the frying pan and pour the mixture into it.
Cook stove-top for 5 minutes or until eggs are browned on the bottom.
 
Then put pan in a 400* oven for 7 minutes.
If needed, finish Frittata under the broiler until it turns a light brown on top.
Slide the frittata onto a serving platter.

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Good morning on this Sunday, November 18
We talked about smells, about scientific analysis that is as clear as mud, we talked about frittata with a recipe, we looked at some great pix, including the café I patronize and the Greenway.

Che vuoi? Le pocketbook?

Weather getting sucky but we’ll survive.
It’s what we do.

See you soon.

Love

Dom