Potato Omelet – a Basque Staple


What are the flavors that instantaneously transport you back to an elemental time where nothing exists but THAT sensation and the  ‘Y-U-M-M-M’ resonating through your body like waves of the most delicious sound?

The smell of fresh whey, cream at the top of certain brands of yogurt and this potato omelet (with these herbs) are a few of mine.

While on a trip to the Spanish Basque Country (2015), our hosts at a charming inn taught several of us how to prepare this recipe. Also known in as tortilla de patata or “homlet” this is a ‘go to’ meal for a variety of occasions from appetizers to picnic fare to a main dish or for a snack on the run.

Approximately 14 small potatoes – peeled & cubed
1/2 large onion – chopped
6 cloves garlic – chopped
6 eggs – beaten

3/4 cup olive oil


1/4 cup olive oil

Optional Spices:

1 tsp. thyme

1 tsp.

1 tsp. basil

1 tsp. rosemary

1/4 tsp. turmeric

Place all chopped vegetables into a bowl. Heat 3/4 cup olive oil over medium heat until the oil begins to look ‘wavery.’  Pour vegetables in pan.  Cook for approximately 15 minutes, stirring occasionally until potatoes are mostly done.

Pour mixture into a large bowl to let oil gather at the bottom and until it cools. Drain excess oil.

Combine eggs, salt and herbs in a bowl and mix well. Pour over vegetables and mix.

Heat remaining 1/4 cup of oil in the pan until oil is ‘wavery’ again. Pour in egg and vegetable mixture. Let it cook over medium heat until the edges start to look brown.

Place a large plate over the pan and carefully flip omelet onto plate. (Wipe up any excess oil…in order to reduce the risk of fire!) Gently slide omelet back into the pan to finish cooking on this side.  When done, slide onto a cutting board and top with your toppings of choice.

cassy will

Topping Ideas:

Cheese, salsa, plain yogurt, pizza sauce, fried eggs, sprouts, nuts or chutney.



basque table


A biographical tale about the most famous Spanish cheese.

On-the-Go Protein Snacks

Tasty and healthy, these small little bites of superfood satisfy cravings and stop hunger pangs. I learned the basic recipe while on a cleanse. It has, for the most part, replaced bread, chips and other snacks at our house.IMG_0586

Once you have a feel for the basic ratio of wet to dry ingredients, you can add whatever you have on hand when you are in the mood to make these.

Wet Ingredients:
3 tblsp. Ghee
3 tblsp. Almond Butter (Peanut Butter, Sunflower Seed Butter…or any kind of ‘hard’ nut spread)
3 tblsp. Coconut Oil
1 tblsp. cold pack Honey
1 tsp. vanilla

* To make mixing easier, it is best to let these ingredients come to room temperature before starting.

Dry Ingredients:

4 cups ground Musli, granola or trail mix – ground to fine powder in blender
3 tblsp. Ground Flax Seed
1 scoop Terra Greensterra greens
1/4 cup hemp seeds
5 Mejool Dates – chopped
2 tblsp. raisins (or currants)
2 tblsp. dried cranberries
1/8 tsp. sea salt
4 shakes cardamom (2 drops food-grade cardamom essential oil)
1/8 tsp. cinnamon


Hemp Seeds

Other alternatives
2 tblsp. aloe juice
2 drops food-grade fennel essential oil **
4 drops food-grade lemon essential oil **
1 or 2 drops food-grade ginger essential oil **
3-4 drops food-grade OnGuard essential oil (blend of wild orange, cinnamon & clove oils) **
Apple Cider Vinegar
Fire Cider
Chi Seeds
Goji Berries
Sunflower Seeds
Coconut Flakes
Protein Powder

Combine all ingredients in large mixing bowl.  IMG_0841Massages everything until it sticks together (like cookie dough) – IMG_0847taste and make adjustments at this point. When satisfied with the flavor, begin rolling into balls.

Ball rolling tip. Since these are so filling, they are best in small, bite-sized portions. Half the size of a meatball is about right. (Note – Ball rolling takes the most time with this recipe. I’ve tried making bars, but there’s

Make the balls then lay them out on a cookie sheet. Put them in the freezer to harden. Once hardened, you can keep them in any type of container in the refrigerator.

When taking them on hikes or picnics, keep them cool.

** I have a specific brand of food-grade essential oils that use in my recipes.  DO NOT consume any random brand of essential oil as many of them contain toxic filler ingredients. If you’d like to know more about that brand that I use, contact me via e-mail.

Additional Recipes & Resources

Yoga International – Almond Date Ojas Balls

Fitfluential – 30 Energy Ball Recipes



five minute ficitonRecipe Related Five Minute Fiction

Treasure Hunting in Peru

Clarence snapped his book shut. He’d been reading Indiana Jones: The Search for Buried Treasure. His parents made him pack the series to bring along on vacation to enhance his South American experience. His eyes twinkled with inspiration. After quietly sneaking out of his families hut, he’d run to the kitchen in the vacation complex to ask the cooks to fill his backpack with adventure fortifications.In the jungle (5486800597).jpg

Tuney was not enthused with his plan to become jungle explorers. “No!” she whispered vehemently, “We can’t go anywhere without our parents knowing. We are in a foreign country, don’t you know that?”

Their families were vacationing together in Peru. After a vigorous morning of canopy touring followed by a robust and flavorful mid-day meal consisting of Ceviche and Causa, the adults were napping.  The ten and eleven year olds, who refused to behave like ‘babies,’ were left with books and iPads to occupy them during the down time.

“We’ll be back before they wake up. Besides, won’t they be impressed if we discover some hidden treasure?”

Together they ran through the jungle believing that they were being silent. The commotion and racket that they made sent animals scurrying into hiding. Birds cried out warning calls.

“Come on!” whispered Clarence as he turned back to encourage Tuney to move faster. Her full name was Petunia, but nobody ever called her that.

“I think I see something!” he pointed to a dark area down in a gully. Like Indiana Jones and his side kick, the children swung on and hacked at the thick spidery vines that hung from branches of the rainforest trees.  Jumping on a fallen log, Clarence declared, “This’ll be a good spot for a snack before we go spelunking.”

Tuney glanced nervously into the gaping blackness that was rimmed by the sunlight and greenery of the jungle. She accepted a cold, yellow Inca Kola and the three protein balls that Clarence handed her. They had been on trays in the lobby earlier that day. Tuney popped one in her mouth savoring the coconut, pineapple and mango flavors as they blended in her mouth.  “I’ll hold the flashlight and I’ll go run for help if something happens to you in there, but I’m not going in!” She stated while her mouth was still full.

Tuney wore a frown as she watched the mouth of the cave gobble Clarence up. She was just beginning to imagine what she was going to tell his parents when she heard him shout from inside.

“I found something!”  He reappeared, as if by magic, into the sunlight, dirty and carrying something.

“It looks like a weird face mask,” she marveled as she inspected the artifact. “Is it some kind of bird?”

“I don’t’ care what it is!” Clarence shouted in triumph. “We did it! We found treasure, Tuney!”


National Geographic – Top 10 Things to Eat in Peru

Poached Eggs on Cheese Bread

Delicious day old bread uses.

2 cups chicken broth

2 tblsp. cilantro sauce

day old bread slices

Kerrygold Dubliner cheese – shredded


Use a little bit of the chicken broth to poach the eggs in.

Slice and toast day old bread.

Place the toast into a baking pan.

Top each piece with shredded cheese.

To the remaining chicken broth, add cilantro sauce.

Pour chicken broth/cilantro sauce over bread then microwave for 30-45 seconds to melt cheese.
Let this sit until the bread has soaked up enough liquid to make it soft.

Remove cheese bread from pan, put on plate then top with poached eggs.


Click here for more uses for hard bread.

Canned Apricots – Grandma & Jeanette

Wash fresh, firm apricots.apricots

Cut in half and place cut side down in clean, scalded glass quart mason jars.

Drop in 1 or two pits for better flavor.

Pack firmly but not beyond shoulder of jar.

Cover fruit with boiling, light syrup made from 9 cups water to 2&1/4 cups sugar.

Leave 1/2 inch headroom (space between top of liquid and top of jar).

Place scalded lids on jars and hand-tighten screw lids. Do not over-tighten.

Process 7 jars at a time in boiling water-bath canner for 30 minutes, keeping at least 1 inch of boiling water above jar tops.

Carefully lift jars out of canner with jar-lifter and set on towel on counter to drain and cool.

Lids should pop closed as they cool. If not, the seal is not good, so refrigerate and eat soon. These will store well for months if kept in a cool, dark place.


Jeanette (3rd Daughter, child #5):
This was a case where the littlest people had the advantage when filling jars. Mom used narrow-mouthed jars so when a half apricot was dropped in, it often bounced and flipped over. A small hand could fit inside and flip them over – skin-side up – so they would look pretty in the jar.

jacob schmidt 1881jacob schmidt senior - grandma's great grandfather

Bread Pudding – Grandma’s

6 slices bread – buttered and cut into 1 inch squares
3/4 qt. milk
2 eggs slightly beaten
1/2 cup sugar
1/2 tsp. nutmeg
few raisins

mix all – bake at 325 degrees for one hour


Betty’s Notes:  Peggy found this.  Originally from wife of one of Harry’s cousins – Norbert or Vincent way back in 1940.

grandpa's family

grandpas siblings

Syrup – Grandma’s

1 cup water peggy jeanette
2 cups sugar
1 tsp vanilla
1 tsp mapeline (imitation maple flavor)

Heat water and sugar on low until sugar is fully dissolved, stirring constantly.

Do not boil.

remove from stove and add vanilla and mapeline.
Serve warm or cold. It will thicken as it cools.


Jeanette (3rd Daughter, child #5):
This reminds me of Sunday morning breakfasts, which were special breakfasts – bacon or eggs with pancakes, and the wonderful smell of hot syrup. Swabbing up the remaining syrup with bacon provided a taste combination I can remember to this day. mary jeanette donnie

Baking Powder Biscuits – from Grandma’s ‘Go To’ Cookbook

2 cups sifted flour poineers
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk (about)

Mix and sift dry ingredients; cut in shortening until well mixed and add milk, stirring quickly until a soft but not sticky dough is formed. Turn out on lightly floured board and knead just enough to shape into smooth ball; roll lightly or pat 1/2 inch thick and cut with floured biscuit cutter.
Place on ungreased baking sheet, 1/2 inch apart for a crusty biscuit and close together for a tall, soft biscuit; bake in very hot oven (450 degrees) for 12 to 15 minutes.
For less short biscuit, reduce shortening to 2 tablespoons; for a richer biscuit, increase shortening to 1/3 cup and reduce milk to 2/3 cup (about). Approximate yield: 14 2-inch biscuits.
Lisa’s Note:  I modified this recipe (by adding honey)  for a cobbler topping.
biscuits web
redgranite wis

Tin Can Bread – Grandma’s

4 cups whole wheat flour (divided in half)TIN CAN BREAD
1 pkg. active dry yeast (1 tblsp.)
1/2 cup water
1/2 cup milk
1/4 cup melted butter
1 tsp. salt
2 eggs

Mis 2 cups flour with yeast.

In a pot stir together water, milk, butter & salt over low heat until butter melts.
Let cool for about 5 minutes.

Add to pot the flour & yeast mixture.

Add eggs to remaining flour then mix all together.

Knead dough & cover. Let rise in a warm place.

Bake at 375 degrees for 35 min.


**the recipe was called ‘Tin Can’ bread because Grandma would put the dough in an empty coffee can to raise by the floor heater.

mom mary

Tender, Flaky Pastry – Two Pie Crusts – Grandma’s

mary's 6th bd
Combine 2 cups flour with 1 teaspoon salt.
With pastry blender or 2 knives, cut in 3/4 cup shortening until particles are pea-sized
Sprinkle with up to 1/4 cup COLD water, adding gradually
Toss with fork until particles just start to stick together (don’t add more water after this)
Split into 2 balls, one larger than the other (larger one for bottom crust)
Roll out on floured board.
Makes 2 pies worth of crust in one batch.











pinching edges







finishd crust


Blueberry, Lemon & Banana Pancakes

Dry Ingredients:pancake

Wheatgerm 10%
Flax Meal 10%
Oat Flour 30%
Red Mill unbleached white flour 50%
1 tsp. baking powder

Wet Ingredients:

2 eggs
juice from 1/2 lemon + zest
about 3/4 cup almond milk (for desired consistency)
pinch of grated Dubliner Cheese
1 mashed banana
1/2 cup blueberries