Tomorrow morning will be what would have been my mother’s 85th birthday.  All four of my sisters – also all born in May – and my sisters-in law are in Hawai’i celebrating their birthdays.  And tomorrow morning, I get to have a bit of knee surgery.

Yes, tomorrow morning I’m getting the ether and having my knee ripped apart while my sisters are gallivanting around Hawai’i, drinking big drinks with little umbrellas, sunning themselves on the beach, toying with the pool boys, and otherwise having the time of their lives.

But I’m not bitter.  Not at all.

Friday the Thirteenth.  Thank goodness I’m not superstitious. (Knock wood.)

It’s arthroscopic surgery to repair a medial tear.  Two itty-bitty incisions and 30 minutes later, I shall be in the recovery room.  It’s a very simple procedure.

But in medical parlance I’m NPO after 11pm tonight.  No Product Orally.  No food, no water, no lovely breath mints.  Nothing.

No morning coffee.

No bacon and eggs with buttery toast.


So…  I decided that tonight I wanted something a bit different for dinner.  It had to be fairly quick and easy, however, because this %$#@& knee has been bothering me to no end.

The April issue of La Cucina Italiana magazine had some pretty interesting recipes, including one for a Rabbit Roll stuffed with Asparagus.  Now, I’m not rushing to cook Thumper, but the roll was served atop a disk of bread roll, not unlike a savory bread pudding or stuffing.

It looked intriguing.  And easy.

Bread Roll

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons finely chopped onion
  • 6 cups 1/2-inch cubes rustic bread
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • salt and pepper, to taste

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add onion and pinch salt; cook until onions are translucent, about 3 minutes. Add bread cubes; continue to cook, stirring occasionally, until cubes are lightly toasted, about 3 minutes. Transfer mixture to a large bowl. Add 1/2 cup cream and eggs; stir together to combine. Let stand at room temperature, stirring occasionally, 45 minutes.

Bring a large pot of water to a low boil. Fold cheesecloth into a 12- x 12-inch square. Cut a 12-inch length of parchment paper; place on top of cheesecloth. Mound bread mixture on parchment; shape into a 6-inch-long log. Roll parchment and cheesecloth around log, gently pressing to shape bread roll (maintaining 6-inch length). Twist ends of paper and cheesecloth, then tie ends and center of cylinder with kitchen string to secure. Cook bread roll in the boiling water, 20 minutes, then remove pot from heat and let stand 10 minutes. Remove bread roll from water, unwrap and cut crosswise into rounds.

Heat butter in a large skillet over medium-high heat until foam subsides; add bread rounds and cook until golden, about 2 1/2 minutes per side.

This really was easy.  And what a neat idea!  I can see something like this being used in any number of different ways.  I bet it would make a great eggs benedict.  Or toppped with beef or chicken stew.  Lots of different things.

I mean…  It’s fried bread.  How can it be bad?!?

Tonight I topped it with grilled Italian sausages, onions and peppers. It worked really well.

Later on we have chocolate cake with chocolate cream cheese frosting.

In honor of all those May Birthdays.

And poor Victor is going to have to cook for the next couple of days while I recuperate.

He’s a great cook and I’m actually looking forward to him being in the kitchen.

I just feel sorry for him because I’m such a miserable patient.

Yes.  It’s true.

I am not a good patient.  I tend to get cranky and like to be left alone.

I brought home lots of goodies for him – root beer and his favorite sodas and some easy foods since I don’t know what I’ll want.

There’s also a big bottle of Chopin Vodka for him if I get too out of hand.

Hawai’i sounds like such a better time.

And Happy Birthday, Mom!