Frittata and Bach

We are reading two plays by Sean O'Casey in my theatre class today. In order to ballance out the "OH MY GOD!!!!!!! Do these people ever write anything funny?" feeling (they do, by the way, just not often), I am making tomato, red bell pepper, and feta frittatas for the class. Normally I would create something with insane amounts of chocolate to raise those endorphins, the ones a kin to falling in love, but the Professor, the always amazing Frank McGuinness, is a diabetic. So in the spirit of killing your professor, or at least sending him into a diabetic coma, is a bad idea, savory it is today. I was originally a little daunted by the idea at first, until I realized frittatas are nothing more than crustless quiches. With any luck they will be good and it will add one more thing to my list of what to make for dinner, as they are super easy to throw together.

I wish there was a reason why I decided to cook to Bach today, alas, there isn't. I just seemed to be in a fugue mood and who does fugues better than good ole J.S. Bach? Nobody I tell you, NOBODY. And as I usually feel royal, I popped in Bernard Labadie's "Le Violon's du Roy". It was the perfect choice.