unda-style quesadilla

I am always on the lookout for the next great family staple recipe. I came across this recipe on 101 Cookbooks the other day and was intrigued. We eat lots of quesadillas around here, of varying styles and flavors, and I am a fan of their simplicity. In their many forms they work for breakfast, lunch or dinner. We do get bored, though.

Once upon a time I was over at one of my dearest friend's house. We were gabbing as our three, very young, kids played. Her husband came in and made what has to have been the strongest pot of french press coffee I have ever had the honor of drinking. He put it in a mug and cut it with fresh goat milk and handed it to me. He didn't talk or ask or anything. He then took out a cast iron skillet and started cooking. Fresh eggs perfectly fried with a wee bit of home made goat cheese, cilantro and tomatoes on a hot corn tortilla. He handed it to me and walked out the door with his, back to his workshop.

To this day, I am not sure why that little breakfast was so darn memorable. Everything about it seemed perfect. Fresh, hot, vibrant and totally unbidden.

Actually, I'm smart enough to know that it was the 'totally unbidden' part that made it stand out. He was also a very keen quesadilla chef.

He is now ancient history and not doing so well by his precious children. As mad as I would like to be at him, I am choosing to hold out hope that he will heal and wise up and show up.

I think he's got it in him somewhere.

A little quesadilla told me.

...........................................

How the hell does that happen? I sit down to share a simple recipe and then I'm off on a tangent that I'm not at all sure anyone wants to hear.

Do try the above mentioned style, as it is sublime, but click here for this fun new take on an everyday favorite. I did not know what 'unda-style' meant and it thrills me to learn little tidbits like that.

That's all.