By Kathryn Lane
My husband and I did not celebrate
Valentine’s this year. Yet we made up for it the following night with a romantic,
candlelight dinner. Not exactly to make up for Valentine’s but as a consequence
of the deadly snowstorm that hit Texas. When our power failed, we started
The Valentine storm came a
little more than two months after half our house flooded during the first week
in December. A pipe broke in the master bathroom (CLEAN water, mind you!).
Nothing to do with our balmy early December weather – a pipe joint simply came
undone behind the toilet after we’d gone to bed. I awakened at 1:30 in the
morning, heard a hissing sound, got out of bed, and stepped into 4 inches of
water. Bob and I cleaned up what we could. Later that morning, he called the
insurance company. They sent out a cleaning crew that afternoon. For two months
we’ve had workers every single day except for holidays. And the storm gave them
a six-day break. The workers are becoming part of the family!
With the sadness so many
people have endured through the pandemic, I keep reminding my husband (and
myself) that our flood issues are merely an inconvenience, not a tragedy. Add
the snowstorm, blackouts, and lack of water to an already royal mess in our
house, we kept our sanity in the face of the storm’s fallout by calling friends
to make sure they remained safe. The power outages created a dangerous
situation for millions of people.
For lack of water, well, we bypassed bathing. I was thankful all
our bathrooms were functional again after the flood, at least until the winter
storm knocked out the water supply. But I won’t go there!
In the past two months, our house has either had too much water
or none at all. But hey, we live in Texas and Texans are tough!
Below is my simple, easy recipe to
use in a pinch. What’s your “use in a pinch” recipe?
Chorizo/Cherry Tomato Eggs
tablespoons extra virgin olive oil
slices cured Spanish chorizo ham, cut into pieces – (substitute Mexican
chorizo, omitting the paprika)
cherry tomatoes, cut in half
tablespoon finely chopped green onions
chopped black olives
and pepper to taste
teaspoon hot paprika (optional)
tablespoon cilantro, chopped
shredded manchego or gouda cheese
Heat olive oil in a
skillet over medium heat. Add chorizo and onions. Cook until chorizo begins to
crisp, about 2 minutes. Add cherry tomatoes. Season with a pinch of salt. Cook
and stir until tomatoes soften and release their juices, about 4-5 minutes.
Beat eggs with salt, pepper, and paprika (if using) in a small bowl. Stir
seasoned eggs into tomato mixture in the skillet. Add olives. Reduce heat to
medium-low and cook and stir until the eggs are set, 3 to 5 minutes. Sprinkle
with cilantro and cheese. (2 servings)
Kathryn’s books – The Nikki Garcia
Thriller series and her short story collection – Backyard Volcano.
All available on Amazon. https://www.amazon.com/dp/B082H96R11
Kathryn Lane started out as a starving
artist. To earn a living, she became a certified public accountant and embarked
on a career in international finance with a major multinational corporation.
After two decades, she left the corporate world to plunge into writing mystery
and suspense thrillers. In her stories, Kathryn draws deeply from https://www.kathryn-lane.com
Photos: Wine and Rose, and Chorizo and Tomato Eggs – Public Domain
The Nikki Garcia Thriller series, book covers by Bobbye Marrs