Hello lovelies! From a raw foods dinner during the blackout to Halloween carnival candies, Ellie and I have been exploring the world of creative and chaotic dining. We’ve sampled lots and are back in action in the Full House kitchen!

In the spirit of this Illyria-esque universe of disguises, freak nor’easters, and soul-numbing darkness, we present to you a dearly loved classic–breakfast for dinner. For our personal breakfast feast, Ellie crafted two fluffy Mediterranean omelets while I brought one of my old man’s beloved recipes to life: the southern style home fries. We topped off the meal with a healthy loaf of banana bread and a big pitcher of sparkling mimosas. Basically, we were in brinner heaven.

Mediterranean Omelet: This scrumptious creation is the brainchild of papa Chabraja. There are no right or wrong ingredients per se, but the spice blend is crucial in defining the unique taste of the omelet. The first thing you will need is olive oil for coating the pan because no one wants a messy omelet that sticks to the bottom of the pan.  For a single omelet use two or three eggs depending on the size of the eggs in your fridge; beat the eggs in a small bowl and set aside. After beating the eggs, begin heating the oil in the pan over medium heat. Once the oil is heated, begin frying veggies. For the best omelet, use onions or shallots, a clove of garlic, thinly sliced mushrooms, and sundried tomatoes. When you are done cooking the veggies so that the onions are clear and the mushrooms are reduced in size, pour in your eggs. Sprinkle salt, pepper, lots of oregano, and basil onto the eggs. Then sprinkle feta cheese over the whole thing. You may substitute Swiss, cheddar, or any other cheese on hand for the feta, but in the spirit of authentic Mediterranean food, I highly recommend feta. If you want to get super fancy with the omelet, add black olives or capers, both of which are available at Weshop.

Rachel’s Taters: One of the greatest things about this comfort food recipe is its simplicity. To begin, dice between six to ten small red potatoes (or bigger Idaho ones; either is fine) into small cubes and throw them into a pan with a generous dash of olive oil. Fry the potatoes over low heat just until they begin to brown, then add any of the following: diced green pepper, red pepper, onions, shallots, (mushrooms or celery if you’re feeling adventurous), and spoonfuls of hot sauce or spicy salsa. Fry everything under low heat until all the vegetables are cooked throughout and the potatoes are dark brown. Just before taking them off the stovetop, sprinkle a hearty layer of cheddar cheese onto the top. Serve alongside Ellie’s omelet for the maximum culinary experience.

We sincerely hope all you food lovers out there undertake these recipes and that they give you as much happiness as they gave us.

Stay warm, dry, and never hungry…oh and always remember to

Treatchya self,

Eleanor Chabraja & Rachel Warner