Rostis, Golden Swiss Breakfast
The air was gray, the clouds were so intensely dense that the fog was a mist, and I asked the sun, “Where are you?” I heard I’m shining, talk to the clouds. Which I did. We had a break in the clouds for a few hours – a nice respite. But this day, we had gotten up before the sun and at the end of this particularly long day, preparing our dinner was the last thing to do before I planned to sink into a magnesium bath with some magnolia essential oil.
Dinner was supposed to be an amazing Swiss breakfast dish made of Rostis with Chili, fresh Sage, farm fresh poached eggs, golden center melting into the dish of savory delight and a side of toast. But my physical, mental weariness and lack of focus became the main ingredients of the rostis dish. It turned out heavy and fried so hard that it was impossible to eat. My husband, who was famished, now had a dinner half its size.
Knowing he needed real sustenance, the disappointment of a ruined meal, and exhaustion, I melted emotionally into a puddle of frustration, and an outburst of swearing. My husband, who is patient, was balm to my soul and reminded me the situation didn’t call for swearing. We – meaning he made the best of it– and I, without the energy for my dead sea salt bath, sank into bed knowing that in the morning I would be renewed.
In that moment, expectations and reality didn’t meet. Things didn't go “right”. By learning to let things be what they are, I’m learning to dance in the pain, dance in the darkness, dance in the uncomfortable and unfamiliar. Renew the mind by dancing in gratitude, dancing in being present, dancing in the renewal until the darkness turns into light.
Dance in the season you are in!
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This Rostis has become a brunch favorite of mine and is a recipe I adapted in the Root Stem Leaf Flower cookbook by Gill Meller.
Basics of the recipe:
2 medium size organic russet potato’s
1 farm fresh egg
Salt and pepper to taste.
Pinch of chili powder
1 generous tsp organic white spelt flour
1 tbs butter or rendered pork fat (my personal favorite.)
Gently fried in cast iron pan.
Serve with a dippy egg, sprinkled with fresh sage or herb of choice and for flourish finely grated parmesan cheese.
Detailed recipe found in Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants
