B’s and Honey

I'm not particularly a big Frittata fan, but I figured I'd end up eating it eventually this year, so I might as well make it tonight. Frittata's strong point is that it's very easy to eat as a leftover. It doesn't get soggier or however you want to describe whatever happens to eggs when they're baked. It just stays the same, whether you eat it cold or heat it up in the microwave. Perhaps this sogginess is my own doing, but I've never had a frittata (or quiche, for that matter) where I enjoyed the texture.

We've got a theme going on here. Broccoli, Bacon and Butternut Squash with Brown Buttered Bread. This makes up the B's, which is accompanied by their honey, found in the side dishes. The bread could be a transitional point on the plate, combining B's and honey, should you choose to add honey to it. Personally, I don't think that wit has to be involved in the plating itself, but do as you will.

The Beekeeper’s Cabbage tastes very much like sweet sauerkraut. Normally I do not like sauerkraut, but I've only ever had it cold. This way is served warm and it's tasty. I can't picture myself eating it very often, especially since it took quite a while to prepare (2 hours in the oven), but it's edible enough and packs quite the nutritional punch. The squash is awesome, but you can't really do wrong with squash, in my opinion. I'd always heard that thyme and butternut squash paired together well but had never actually tried it. Years of culinary wisdom has not been proven wrong.

As far as themes go I'd say we have a winner. When it comes to the dishes themselves, I'd probably scrap everything next time and just eat a bowl of squash with the toast.