by Tara Davis

With fall promising to eventually arrive and the holidays on our heels, it’s easy to find those plans we meant to map out flying past us.

Not the least of which include those work breakfasts, weekends you meant to have brunch with friends, or Sunday school projects during which you’re supposed to provide eats.

Donuts are fine and well, but when warm bellies make up for cold hands, when you want to show you care but don’t have much time to invest, and mornings make rudely early appearances, there’s still hope!

You probably have some leftovers in your refrigerator right now that translate into culinary magic. A couple of sausage links, the rest of a rotisserie chicken, half an onion and bell pepper and a few eggs? I have a low carb option you may not have thought to try.

Some fruit you may eventually have to throw out if it isn’t used soon? Flour from before it was out of trend, maybe? Now we’re cooking!

As always, take from these recipes what you like, leave out or substitute what you don’t. Serve with juice, coffee, tea or mimosas, and share a little homemade love with no added rush and fuss.

The Recipes:

Fritatta: Serves 8-10 Large dice 1/3 onion and 1/3 bell pepper. In an oven safe pan,(I like cast iron, but you can alternately transfer into a casserole dish before baking) sautee on medium high with 1 Tbsp minced garlic (or 1/2 Tbsp garlic powder), 1 1/2 tsp each salt and pepper until vegetables are soft. Add cooked breakfast meat or leftovers of choice until warmed through. Beat 6 eggs with 1/2 cup milk. Pour over vegetable and meat mixture. Top with cheese if desired. Bake at 350 degrees for 20 minutes, or until eggs are fully cooked.

Fruit salad: Serves 8-10 Large dice or slice 8-10 cups fruits of your choice, or buy precut. I like any seasonal fruit available, but in winter often use pears, pineapple, plums, blueberries and apples. Mix with 1 1/2 cups orange juice, 1 tsp vanilla, and 1/2 cup plain yogurt. Can be refrigerated overnight.

Spoon biscuits: Serves 4-6 Mix 2 cups self rising flour, 2 cups half and half and 1 cup blueberries or fruit of your choice. Place large tablespoon heaps of mixture on a buttered baking sheet. Bake at 375 degrees 15 minutes, or until golden. Serve with local honey, syrup or jelly.

Thank y’all for reading, any comments or questions email me at editor@thegazebogazette.com or call at (228)224-6781.