A year ago today I woke up at 6.45 AM and painted my toe nails. I had woken up long before the alarm and decided to get a head start on the day’s preparations. A few hours later, my father escorted me and my freshly painted toes down the aisle and I became a mrs.
That still makes me giggle. Mrs. *hehe*
I wondered whether things would be different with a ring on my finger and a man to go with it. Whether somehow our thing would change and we would be a new version of us. A version in matching track suits, perhaps. Or one that calls each other every afternoon, at 5 on the dot, to discuss what’s for dinner.
But no, no we are not. Our lives are radically different then they were before, what with living in two different countries and all. But we haven’t changed, us is still us. We go places, we see people, we laugh at silly jokes no one else would find amusing. He takes care of me, I cheer him up, we spend entirely too much time discussing what fun things we could be doing if only we weren’t so comfortable pottering around the house.
And still. There is something. It snuck up on me and it took me a while to realize. By saying “yes” that day, we made us permanent. Whatever happens, we are in it together. I hadn’t expected it, because I felt part of a team before. But this feels different, just a little. We didn’t need to discuss whether me moving to Paris meant leaving him, because we knew. We don’t have to talk about whether living in two different countries means we decide things alone again, because we know. And I like it. I really, really like it.
So this is to our first year of marriage, and to many more to come. Husband, I love you. Congratulations.
Omelette au brousse
The husband and I went to Corsica on our honeymoon. Corsican food is great, in no small part because of brocciu (or brousse, in summer), a fresh, local cheese. I had never seen brousse outside Corsica, so I was delighted when I found a tub in the supermarket. I fried this omelette and thought back to our trip with a smile. I think you’ll like it too.
I have a hunch ricotta would work as a fine substitute for brousse, but be extra careful to leave some lumps when you stir the cheese into the eggs.
Based on a recipe in Cuisine de Corse
- 2 eggs
- 60 gr brousse
- small handful of finely chopped cilantro leaves (or mint)
- splash of olive
Lightly beat the eggs with a little salt. Drop in the brousse in chunks, along with the cilantro. Mix gently, making sure to leave at least a few chunks of cheese intact.
Heat a skillet over medium heat and add the olive oil when hot. Pour in the egg mixture and cook until the bottom is golden. Flip the omelette and cook until just set. Fold in half, slide onto a plate, serve immediately.