Memorial Day Weekend Breakfast

We had a light turn-out for the last Kids Café class because of the holiday weekend, but we still had a ton of fun, and because the class was small enough I even got to cook! The day's menu was Chive, Ham, and Potato Frittatas and Banana Bread. I love chives because they're one of the season's first signs that fresh garden vegetables are on the way.

Sunday's chives had been up long enough to produce some flowers, so the kids also got to see what a chive flower looks like. I was a little worried they wouldn't want to cook with them, but my fears couldn't have been more unfounded. Everyone chopped and sprinkled without complaint, and to my surprise, Xavier stood there eating one long grassy piece after another as he waited for his frittata to emerge from the oven.

The frittata above belonged to Jillian, who was thoughtful enough to cut hers into four portions so the rest of her family could enjoy her cooking. Everyone had a chance to work on the stove this week and some of the budding chefs were brave enough to try chopping with a chef's knife.

The mini banana breads filled the kitchen with an irresistible aroma and provided a satisfying end to a warm spring morning in Highfield's kitchen.

 

Just look at Jenna's happy little face.

Memorial Day marks the beginning of summer on Cape Cod, and after we were all done cooking we celebrated by rolling down the grassy hill in front of Highfield. What could be better?!

Comments

[kevin]

wow! that jenna is a cutie! i heard she is a great cook too! way to go jenna!