Saturday, December 27, 2014

December 27

Alexi's childhood home in Nova Scotia

It’s just us again. My family returned home; Alexi’s hasn’t yet arrived to ring in 2015 with us.

On Christmas Eve our pastor’s address began, “This is a time when a soul feels its worth.” I’ve thought about that idea more than once over the past few days. For the time being, the four of us are in a bubble, free of outside distractions. We feel our worth to each other.

Vacation has its own unique rhythm. It's the only time we ever sleep until we wake up. There is no rush for anything. This morning as I grated cheese for our breakfast I felt the fluidity of time; recognized that holiday breaks have felt the same way my whole life.

Nearly half our waking hours are spent in absolute darkness. We get outside again and again while we can. Alexi and the boys skateboard, toss a ball around between lacrosse sticks, throw a Frisbee. Nelly and I walk. On Christmas Day we watched eagles in a courtship ritual: talons locked in the air. By Easter, there will be eaglets in the neighborhood.

The heavy narcissus fragrance of the paperwhites I planted Thanksgiving weekend still fills the kitchen, though the white blossoms are beginning to shrivel and brown around the edges. A thick soup invariably burbles on the stove at any given time after breakfast. There are rounds of Jenga and checkers and Uno at the dining room table; movies, which I fight to stay awake for. The days end with one of us reading aloud. After “one more chapter” we put ourselves to bed at an indulgently early hour.





Apple and Cheese Toast
adapted from The Breakfast Book by Marion Cunningham

A stick-to-your-bones comfort breakfast.

2 pieces of sliced bread, any kind
1 apple
2 tablespoons unsalted butter, plus enough to butter two slices of toast
½ cup grated cheddar cheese

Peel, core and slice the apple. Melt the butter in a small skillet, and then add the apple slices. Cook over low heat until tender and slightly carmelized, 8-10 minutes. Set aside.

Lightly toast, and then butter, the slices of bread. Place them on a baking sheet, and then sprinkle the grated cheese over the pieces of toast. Place the baking sheet under the broiler until the cheese is just melted. Top the toast with the apple slices, and serve warm.

Yield: 2 servings


4 comments:

Jennifer said...

Just made these for breakfast...mmm! Thank you!

Lecia Phinney said...

Jennifer: so glad to hear it! xo

Isabelle Hulm said...

Oh my, that apple and cheese toast looks scrumptious.

All the very best to you and yours for the new year, Lecia: may it be filled with love, happiness and good health xxx

Lecia Phinney said...

Thank you so much, Isabelle… best wishes to you and yours.