Healing Eczema

My kids have all had eczema since shortly after they were born. We have found several things that make the eczema bearable, and one that makes it go away.

When my oldest was an infant, my nurse practitioner/pediatrician suggested that I limit my intake of milk and wheat as long as I was breastfeeding. This made a very big difference, and when Faith started eating solid foods we immediately noticed her eczema would get worse if she had milk or wheat. It has been the same for all my kids. (Yogurt and cheese do not bother them, but ice cream does.) I have also noticed it gets worse if they eat peanut butter. Though we can limit their intake of milk and wheat at home, it's difficult when visiting or attending any social functions, so after a snack at church or a visit to relatives, the kids will have a flare-up.

I quickly learned to avoid any soaps/shampoos/lotions/sunscreens/handsanitizers that contain sodium laureth sulfate--but I think all public restroom soaps have this ingredient. Their eczema also flares up if they sit in the grass outside or if they visit people in different parts of town, so it seems to be connected to dust or pollen.

To treat the outbreaks, I make a bath salt treatment. It is
5 drops calendula essential oil
2 drops tea tree oil (optional)
2 tablespoons jojoba oil (or almond)
1 pump natural soap (Jason's lavender satin shower is great)
1/2 cup epsom salts.

Mix all the ingredients together, then add to the bath after all the water is run. Soak for at least 25 minutes.

By the way, some doctors recommend that kids with eczema don't bathe often. I have found this advice to be completely wrong for my children--daily baths are best, and always long soaks in nice warm water. If you can find California Baby Lavender and Tea Tree Shampoo, it makes a great body wash. Vitacost no longer carries it, but I think Whole Foods does.

When the kids have an outbreak that seems to be due to playing in the grass or other outdoor allergens, a helpful over the counter oral medicine is Zyrtec, but it seems that if they take it too many days in a row they get nosebleeds. I try to limit its use to a week at a time, and only if necessary.

We have a cortizone cream with aloe in it that is helpful for really awful outbreaks, or if they just won't stop scratching long enough to heal up. The cortizone cream without aloe makes the children scream. I won't use cortizone constantly though. Melaleuca's Renew lotion is great for eczema, but my youngest daughter said it "stings" and she convinced the older children that it stings also (they'd used it every day since birth....and suddenly they wouldn't use it!).

At Christmas last year, the kids were eating more cookies than I usually let them have, but their skin actually improved! They were soaking in the tub every day, and they were drinking an ounce of Aloe Life Juice every day. I mixed it with apple juice at first, but then they decided they like it plain. I buy the cherry or papaya flavors.

Through the winter, the kids had occasional outbreaks, one especially bad after a playdate at a park across town. But in March a friend shared with me a smoothie recipe with omega oils, and after a week, the kids were healed. It's amazing! Their skin is smoother than it's ever been!

I bought the gummy bears with omega oils, but they were not effective. If the kids don't have the liquid oils, they start itching again. I add aloe to the smoothie most days (it's good for digestion) and I sneak in some celery--they can't taste it, but it adds another vegetable to their diet. The best news is that the kids LOVE to drink this and beg for it every day. I add protein powder, so this either accompanies their breakfast cheerios, or makes a great mid-morning snack.

Omega Oil Smoothie for Kids
(serves 3)
3 TBS Flax Oil
3 TBS Orange Flavor Cod Liver Oil
6 TBS Aloe Vera Juice
4-8 ounces water (or 1 cup kefir or yogurt)
1 banana
3 TBS Rice Protein powder
8 frozen strawberries (or some frozen peach slices, mangos, or blueberries)
20 drops Grapefruit Seed Extract (this is not for eczema, this is an immune booster)
1 or 2 stalks celery (in chunks)

Blend in a blender...till blended. The blender can't always cope with the frozen fruit and the celery all at once, but once the fruit and everything else is blended, I add the celery. Sometimes I add a shake of cinnamon or a drizzle of honey. If your kids are used to really sweet drinks like koolaid or soda pop, you may need to add honey or agave nectar.

Serve in a glass with a straw.

Sweet Mustard Mango Chicken

2 tbsp agave nectar (or honey)
2 tbsp mustard (I used dijon, stoneground would be better)
2 tbsp mango & sweet chili dressing

Mix these ingredients in a big ziploc bag.
Add two chicken breasts.
Shake.
Squeeze.
Squish.

Remove chicken from ziploc, place in a baking dish. Bake at 375 for 25 - 30 min.

If you make this with a different flavor dressing, let me know! I'd love to read fun variations.

soup for a sick day

I really wanted homemade soup today but I was extremely tired due to losing an hour of sleep cleaning up Rose's bed after she threw up at 2 a.m. I didn't feel very good myself this morning, so when lunchtime I didn't have a lot of energy for food preparation.

I've been buying Imagine organic vegetable broth at Fresh and Easy, so I thought I'd try a simple veggie soup. I diced one celery stalk, one red potato, and 3 cloves of garlic. I browned them just a little bit in olive oil, then added vegetable broth to more than cover the veggies. I also added two dried mushrooms, chopped in big chunks. After this came to a boil, I let it reduce while I thought about lunch for the kids. By the time the potato was cooked, the broth had reduced to a very tasty soup. I added a few spices--garam masala and tumeric and salt.

Pumpkin Soup

1 can pumpkin (29 oz.)
4 cups veg. broth
2 cups apple juice
1 Tbs candied ginger (or one inch fresh ginger and a teaspoon sugar)
1 1/2 tsp salt
1 tsp tumeric
1 tsp cinnamon
1/2 tsp garam masala
several sprigs fresh sage, chopped

Put all the above ingredients in crock pot and turn it to high.

1 white onion, chopped
3 stalks celery, diced
2 cups raw butternut squash, diced
4 cloves garlic, sliced

Saute the above four ingredients in olive oil til the edges are just beginning to brown. Deglaze pan with white wine if desired. Place veggies and any liquids from the pan in the slow cooker.

Cook for four or five hours on high (or eight hours on low).

Serve with cream, parmesan, and pumpkin seeds to add to individual bowls.

Garam Masala is available from Penzey's Spices.

got mint?

An online friend recommended the mint products from getmint.com. This family farm is facing financial difficulties, and my friend wanted to spread the word and help them out a bit. You can read about their struggles at their website. My friend posted a message from getmint.com that included some uses for mint oil:
(I am not affiliated with this farm, nor have my products from them arrived yet.)

Here are some uses for the mint:

Headaches Peppermint may ease headaches and migraines. Apply a rub
to temple area in circular motion and across the forehead. For migraines, wet
hair and put 4-5 drops into your hand and massage into the scalp.

Sinus Problems Peppermint is very useful in reducing sinus congestion when added to a bowl of steaming or boiling water. A rub may be applied to chest, back of neck area, and behind ears. A few drops of oil in a vaporizer at night will help ease
congestion as well.

Digestive System Peppermint oil can help relax the muscles of
the digestive tract to relieve the symptoms of irritable bowel syndrome. One
drop of peppermint oil on a sugar cube or used in tea may help relieve
intestinal cramps.

Body Muscles & Arthritis Peppermint oil is soothing to sore
muscles when added to a hot bath or massage oil. Use this to soothe arthritis
pain. Mix 4-5 drops of oil into 1 ounce of lotion and/or massage carrier
oil.

Feet Applied full strength, or mixed with a carrier oil, peppermint oil may
relieve swollen feet and may reduce and assist in healing blisters, cuts, or
athlete's foot by killing bacteria.

Women Only Relieve menstrual or abdominal cramps, add 1-2 drops of peppermint oil on a sugar cube or into an 8 ounce glass of water and drink. A toothpick dipped in oil works great for tea or water. Also helps to relieve Hot Flashes!

Flu Season? For a sore throat, sparingly dip a cotton swab into mint oil and carefully apply to the back of the tongue area. Relieve congestion by rubbing a few drops of peppermint oil on chest & covering with warm compress. Add a few drops of mint oil to the water of a humidifier or vaporizer to keep it smelling fresh and kill germs. Peppermint Oil is anti-viral, anti-bacterial, and anti-fungal!

Baked Eggs

Easy!

I use very small pyrex bowls, spray them with pam and put one egg and a little less than a tablespoon of cream in each one. Sprinkle with salt and pepper and a little parmesan (the kind from a bag not a can) and bake at 425 for 20-25 minutes. I love making eggs that don't require my standing next the the stove and constantly fussing over them. And they pop right out of the bowls with a little help from a spatula. Great for lunch as well as breakfast. Extra nice on top of a slice of rustic bread!

(Extra hungry? Use two eggs in each bowl.)

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Kombucha, the short version

Reading the instructions for Kombucha the first time can be overwhelming. But it really is simple. Here's the short version.
1/2 cup sugar
8 teabags
1 cup unflavored kombucha tea (starter tea)
2 quarts water
1 scoby

Boil water. Add sugar. Boil 5 minutes.
Add teabags. Steep for 20 minutes, remove teabags.
Cool to room temperature.
Pour into glass jar. Add starter tea and scoby.
Put it in your pantry. Do not disturb for a week.

Kombucha

Please note, I've been making Kombucha for a couple months. I'm not an expert. But we certainly enjoy drinking it!

(For an expert's instructions, check here:

http://site.getkombucha.com/Proof7DayMiniCourse.html )

My procedure for making 2 Quarts of Kombucha
Ingredients
distilled white vinegar
2 quarts water (bottled water or tap water that you put in a pitcher overnight)
½ cup sugar
8 teabags (green or black, not store brand, not Tetley, not decaf, not flavored or spiced)
1 scoby
1 cup unflavored Kombucha tea (a little short on tea? use distilled white vinegar to make up the difference)
Equipment
stainless or glass pot for boiling tea
wooden or sturdy plastic spoon
glass jar
rubber band
coffee filter

Rinse the pot and the jar with distilled white vinegar. Pour the water into the pot and bring it to a boil.
Stir in the sugar, and let it boil for 5 minutes. Remove from heat and add teabags. Let it steep for 20 minutes. Remove the teabags. Let it cool down to room temperature (usually for an hour or so).
Place the scoby and the Kombucha tea in the glass jar. Pour the room temperature tea-sugar-water mixture into the jar. Cover it with the coffee filter, keeping it tight with the rubber band. Put it in a dark corner of your pantry where you won't have to move it for a week.
In a couple days, you will notice a white substance forming on the top of the liquid. This is your new scoby. The old scoby may move up and down in the jar during the fermentation process. If you move it, the new scoby will dip beneath the surface and another one will start growing on the top.
After 7 to 9 days the new scoby will cover the top of the liquid. It should be white. Now you're ready to make a new batch and flavor this one!
(We live in the desert; I have read that kombucha takes longer in cooler climates)

Flavoring the Kombucha
Ingredients
Your new batch of Kombucha tea
5 or 6 slices of ginger
sliced fresh or frozen fruit—about ¼ or ½ cup
(we like raspberries, blackberries, and blueberries)
Equipment
Glass bowl or pitcher
Glass pitcher with a lid to hold the new tea (I found rectangular pitchers at a reasonable price at Walmart)

There are many ideas for flavoring Kombucha and I have not experimented with very many of them. Here's what I do:
Take the new batch of Kombucha out of the pantry. Pour it into a bowl or big glass measuring pitcher. (I find this easier than trying to fish the scobys out of the narrow jar it ferments in, but if your jar has a wider mouth you may be able to fish them out with a wooden spoon).
Remove the scobys and a cup of tea for your next batch (remember the starter tea needs to be unflavored). Place your fruit and ginger in the pitcher and put it in your pantry. I've been keeping mine in the fridge, but I just learned that keeping it in the pantry allows it to fizz a little.
I usually rinse the scoby (new or not) with distilled white vinegar before making a new batch with it.


Note: if you want a thicker scoby (which may ferment a new batch quicker or more intensely), make a small batch and let it sit for three or four weeks. I make a small batch with 1 cup water, 1/8 cup sugar, 4 tea-bags, ½ cup kombucha tea, and 1 scoby. Using a scoby made in this way will give you more fizz.

I bought my scoby from an e-bay seller, stichingtime. If you buy a scoby and you aren't quite ready to start the kombucha-making process, keep the scoby in the fridge in a glass jar, with enough unflavored kombucha tea or distilled white vinegar to cover it.

(What IS Kombucha? Read about Kombucha here.)
If you are Kombucha maker and you have a different process or different flavoring ideas, I would love to read your comments.

Crunchy Creamy Yogurt

The French Women Don't Get Fat website has a recipe for Budwig Cream, a healthy delicious breakfast food. I wanted a little more protein and a little less fat in my breakfast, so I came up with this adaptation. We call it "crunchy creamy yogurt", and it is popular with the children as well as the adults in our household.

1 TBSP olive oil
1 cup plain fat-free yogurt
4 tsp agave nectar
juice of 1 lime

Combine those four ingredients, stirring well after each addition.

Grind 12 hazelnuts and 1/4 cup grapenuts cereal in a coffee grinder, then add to the yogurt mixture. Serve immediately.

Serves 2. Each serving has 283 calories and 10 grams of protein. To make a complete breakfast, I slice an apple (sharing it with my husband) and give us each 10 grapes, making a 353 calorie breakfast.

I've used pumpkin seeds instead of hazelnuts--I'm sure you could substitute your favorite nuts. And other cereals would work too.

Works for me Wednesday is hosted by Rocks in My Dryer.

Chocolate Cake-like Substance in a Mug

I'm listing this under the "Friday Funny" tag because the whole idea of microwaving a cake-like substance is funny to me. My kids thought it was hilarious to have cake in a mug. Faith asked if she could please eat it with a fork--she was apparently concerned that we would drink the cake.

The texture is a little odd--cakes are not meant to be baked in a microwave. But Faith was sad that she didn't get to attend a church activity this week, and this recipe was a great way to cheer her up. I suppose I have taught her a valuable life lesson now: when life is disappointing, chocolate is the cure.

Chocolate "Cake" In a Mug
4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
a shake of cinnamon

Mix in a large coffee mug.

1 egg
3 tablespoons milk
3 tablespoons oil

Mix in a small bowl, then pour into dry ingredients and mix well.
Microwave for 3 minutes. The cake raised over the top of the mug, but did not overflow in the microwave.
Allow to cool a little, and tip it out onto a plate if desired.
Serves 1 or 2, depending on age and degree of chocolate-neediness.

(recipe slightly adapted from an e-mail I received this week)

Weekend Herb Blogging: Rice Cooker Thyme and Swiss Scalloped Potatoes

Last week I ordered a Wolfgang Puck rice cooker from the Home Shopping Network, and when it arrived I realized I had no rice in the house!

But I had also ordered the Rice Cooker Creations cookbook, which offers many non-rice recipes. I adapted the Scalloped Potato recipe and came up with this one. It was delicious!

2 tbs butter

1 scallion, diced small

3 garlic cloves, diced

7 medium potatoes, cubed (about 2 inch cubes)

4 sprigs fresh lemon thyme

salt and pepper to taste

1/2 cup chicken broth

1/2 cup heavy cream

a dash of nutmeg

2/3 cup grated Swiss cheese

1/3 cup shredded Italian cheese blend

1/2 cup Parmesan

Put the butter in the rice cooker and push "COOK". Let the butter melt for one minute. Add garlic and scallion and COOK for 3 minutes.

Add potatoes, salt, pepper, lemon thyme, and chicken broth, and COOK for 15 minutes.

Add remaining ingredients (except Parmesan) and COOK. The rice cooker will switch to WARM in about 8-10 minutes. Let the scalloped potatoes rest on WARM for 10 or 15 minutes.

Top individual portions with Parmesan. Serves 5 or 6.

This week, Weekend Herb Blogging is hosted by Coffee and Vanilla. Rules for Weekend Herb Blogging are here.

Weekend Herb Blogging: Irish Squeak

Ingredients

leftover colcannon (it's always better the next day anyway)
4 Irish banger sausages, cooked & sliced

4 eggs
1/4 c. heavy cream
salt
pepper
parmesan cheese

Preparation
Use 2 large individual-serving sized, oven-proof baking dishes. Half-fill them with the colcannon, and top with a layer of sausage slices. Crack 2 eggs over the sausage slices, salt and pepper to taste, drizzle with a couple of tablespoons of cream, sprinkle on some parmesan, and bake at 425 for 25 minutes or until the eggs are set.

I need to give credit where it is due: this is my husband's recipe. Perhaps if he had a blogger profile he would be MaestroChefDad. Irish Squeak made a perfect Saturday evening supper.

Where's the Herb? The rules for Weekend Herb Blogging state "Entries can be recipes and/or informative posts featuring any herb, plant, vegetable, or flower." Colcannon features potatoes and cabbage in perfect harmony. You'll find sample colcannon recipes here and here. Why "squeak"? Here's a recipe for traditional Bubble and Squeak.

This week, Weekend Herb Blogging is hosted by The Well-Seasoned Cook.

Weekend Herb Blogging: Filet Mignon with Herb-Infused Port Wine Syrup and Balsamic Reduction

A mouth-watering recipe from my husband:

Filet Mignon with Herb-Infused Port Wine Syrup and Balsamic Reduction

2 filets of beef, bacon-wrapped or not
Salt & Cracked Black Pepper
1 cup Port
balsamic vinegar reduction
2 sprigs fresh rosemary
1 sprig fresh lavender
2 slices rustic bread (I prefer a garlic/olive loaf)

Simmer port with herbs until reduced to a syrup; remove herbs.
While syrup is infusing, season filets with salt and pepper and sear on a screaming hot grill 4 minutes on a side. If more doneness is required (for some yet-to-be-understood reason) place in a 375 degree oven for 5-10 minutes. Plate on a slice of rustic bread and drizzle with the infused port syrup and balsamic reduction. Garnish with additional rosemary, if desired.


This week, Weekend Herb Blogging is hosted by Jugalbandi .
Rules for Weekend Herb Blogging are here.

Avocado Oatmeal Scrub

Sometimes I buy avocadoes that look perfect but when I slice into them I find they are not edible. Avocadoes are not cheap, and I don't like to waste them, so I found another way to use them.

Avocado Oatmeal Scrub

about one avocado, scooped out and slightly mashed
(even if it's turning brown or the texture is all wrong for eating)
1/8 cup oatmeal
1 tbsp olive oil or almond oil
5 drops skin safe essential oil (lavender is nice)
1 tsp lavender flowers (or a slightly larger amount of lavender leaves if your herbs aren't blooming yet)
a few mint leaves

Process all the ingredients with a stick blender (chopping blade) or food processor. Refrigerate until ready to use (I use it within 12 hours).
To use: smooth over your body and then rinse off.

I find this procedure best when using a scrub: turn the shower on for a few moments before you enter it so that the environment is warm and steamy. Turn off the shower, enter the shower, apply the scrub all over your body. Then turn on the shower and rinse off.

Optional: add a little almond meal for a scrubbier texture.

This week, Weekend Herb Blogging is hosted by http://houndstoothgourmet.com/ . Rules for Weekend Herb Blogging are here.

Herb Blogging: Avocado Bean Salad with Herbs

My herb garden is not exactly flourishing, but I was able to pick a few sprigs of this and that for a spring salad.

This is a simple recipe that is always popular in our home, with children and guests alike. All measurements are approximate and can be tweaked to your own preferences.

3 TBS olive oil

1 large sprig each: sage, tarragon, marjoram, oregano

a bunch of chives (define "bunch" to fit your own tastes)

2 cans black beans, drained and rinsed

1 can garbanzo beans or cannellini, drained and rinsed

1 or two green onions, diced (optional)

2 avocadoes, diced

salt and pepper

Chop herbs and place them with olive oil in a bowl or pitcher. Process with a stick blender (chopping blade) for a few moments.

In a large bowl place the beans, green onion, and the avocado. Pour the herbed olive oil over the vegetables. Sprinkle generously with salt and pepper.

Mix vigorously. The avocado will mash up a bit, coating the beans.

The flavors are best if you prepare and chill the salad for an hour or two before serving.

For a more colorful salad, add fresh diced tomatoes.

I like to just eat this with a spoon, but it is lovely on a bed of greens, on whole wheat crackers, or on small slices of rustic bread.

This week, Weekend Herb Blogging is hosted by Thyme for Cooking. Rules for Weekend Herb Blogging are here.

St Patrick's Day!

I wore green nail polish today (which isn't all that unusual for me), we listened to a lot of Irish music (again, not unusual) and we had a fabulous Irish meal. We splurged and bought Irish rashers (that's what the Irish call bacon) for our Colcannon. We also had black pudding and brown bread and Silver Shred marmalade. The children all love black pudding, but the younger two ate the rashers and left much of their colcannon behind. They'll like it better tomorrow when it appears as Bubble and Squeak.

My favorite brown bread recipe:
adapted from goodgiver.com

BROWN SODA BREAD
Makes one loaf
You'll need a piece of foil approx 12in
x 8 in
Preheat the oven to 425. Spray your bread loaf pan with the Pam that
has flour in it, and line the bottom with parchment paper.
1 cup whole wheat
flour
1/2 cup spelt flour
1/2 cup oat bran flour or oat flour
1
teaspoon Baking Soda
1 Teaspoon Salt
1 teaspoon Sugar
1 oz Butter,
melted
1 Egg
12 ounces buttermilk or kefir
Sesame Seeds

Place flour in bowl and sift in Soda, Salt and Sugar. Mix to combine.
Beat Egg with half of the buttermilk. Pour egg/milk and melted butter into
flour. Mix thoroughly with stand mixer,adding the rest of the buttermilk.
Pour mixture into lined pan. Sprinkle with sesame seeds.
Make a domed
lid for the pan with the foil and press securely around the rim (Mine doesn't
"dome" very well but it still works)
Bake 1 Hour. Remove foil, and invert
baking dish to remove bread. Pull the waxed paper off the bread.
Allow to
cool completely before wrapping. Serve with butter and marmalade or with chutney
and cheese (brie is nice). Especially nice with a cup of tea.

Links to recipes for colcannon and bubble and squeak are here: http://weakwearymom.blogspot.com/2008/02/favorite-online-recipes.html

Although I love corned beef and cabbage, our hostess in Ireland last year told us that Irish people in Ireland don't eat "that stuff", that it's more typical of Irish immigrants in the United States. So we'll have corned beef and cabbage some other day.

Links to Irish Food

St Patrick's Day is coming soon!

There's a link here to Helen Mirren's recipe for Colcannon, corned beef cupcakes, and many more recipes:

http://www.blogher.com/plenty-irish-food-options-st-patricks-day#readmore

Favorite Online Recipes

Seafood Chowder
http://www.bim.ie/templates/recipes.asp?action=detail&recipe_id=221&node_id=346

Colcannon
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22600,00.html
http://www.ireland-information.com/irishrecipes/colcannon.htm

Welsh Rarebit
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26813,00.html

Bubble and Squeak
http://www.anenglishmaninamerica.co.uk/british-bubble-and-squeak-recipe.php

Minted Green Smoothie

We all know we should eat more raw veggies, and greens are supposed to be especially healthy. Here's an easy way to add more to your diet! A green smoothie is simply a smoothie with greens in it, which sounds a bit strange, but is actually quite nice. Start with a mint smoothie to ease into the idea.

2 cups kefir (or plain yogurt)
1 banana
1 apple, quartered and cored
mint leaves from one or two long mint stems
4 stalks celery, chopped into large chunks
juice of one lime
a handful of frozen blackberries

Liquefy in blender. Serves 2.

This is such a convenient way to add more greens to your diet. I find that a smoothie and a small serving of granola makes a great breakfast. When I began drinking these regularly, my migraines disappeared!

Of course the variations are endless: romaine or shredded cabbage instead of celery, melon instead of apple.....and if I run out of frozen berries, I just toss in a spoonful of fruit spread for a little extra flavor. For a zippy taste, add a little raw ginger! A shake of cinnamon or cardamom can really add variety too. A lunchtime smoothie could include cilantro and oregano instead of mint.

This week, Weekend Herb Blogging is hosted here: http://skinnygourmet.blogspot.com/2008/02/weekend-herb-blogging-roundup.html

Eggs Florentine

Serves 2 as a main dish entree. Accompany with a green salad for an easy dinner.

20 spinach leaves (washed)
8 big basil leaves, chopped (optional)
1/4 cup romano cheese (or a blend of romano and parmesan)
4 eggs
4 tbsp cream
salt and pepper
hummus (optional)
diced tomatoes (optional)
goat cheese (optional -- sometimes we use the goat cheese and not the hummus, or vice versa)

Preheat oven to 375. Spray two small oven safe dishes (ramekins) with PAM. Microwave the spinach, wrapped in a paper towel, for about one minute (til it's wilted). Divide spinach leaves and basil leaves between dishes. Sprinkle with half of the romano cheese, dividing the half between the dishes. If desired, place a couple dabs of hummus in each dish, and some diced tomatoes. Add a couple slices of goat cheese to each dish, if desired. Crack two eggs into each dish. Don't stir them up or try to blend the ingredients. Pour 2 tbsp cream into each dish. Sprinkle with salt and pepper and remaining romano. Bake for 25 minutes or until eggs are set.

A wonderful Saturday evening dinner while watching Britcoms on PBS