Today is the actual birthday of Mother Teresa. She came into the world on August 26, 1910. Born Anjezë Gonxhe Bojaxhiu, she went home to Heaven on September 5, 1997. The day of her death is now her Saintly Feast Day.
Yet I could not let this day pass without wishing Anjezë Gonxhe Bojaxhiu a very happy birthday. This tiny, humble woman left us with amazing words to live by.
Wisdom from Mother Teresa
Holiness does not consist in doing extraordinary things. It consists in accepting, with a smile, whoever Jesus sends us.
It consists in accepting and following the will of God.
Let us always meet each other with a smile, for the smile is the beginning of love.
I am a little pencil in the hand of a writing God who is sending a love letter to the world.
I do not pray for success, I ask for faithfulness.
Spread love everywhere you go. Let no one ever come to you without leaving better.
Be the living expression of God’s kindness.
Early one morning, just as the first golden rays of sunlight pierced the eastern horizon, I walked through my tiny garden. There were several variety of peppers ready to pick and some sweet small tomatoes perfect for eating straight from the vine. At long last, one of the Chocolate Habaneros was ready to pick along with a few beautiful mini bell pepper. As I worked in the garden ahead of the day’s heat, I filled my pockets with a few gifts from above.
Breakfast was creating itself in my head. We have all the makings for a simple Omelette. This humble yet delicious breakfast seemed to share on this the birthday of Mother Teresa. Enjoy!
Garden Fresh Omelette
3 Purple Jalapenos
2 Mini Red Bell Peppers
6 small Sweet Tomatoes
1 Chocolate Habanero Pepper (optional)
2 Jumbo Eggs
Kosher Salt to taste
Fresh Black Pepper to taste
Butter for the pan
1/2 cup Monterey Jack Cheese, shredded
Stem Jalapenos, Bell Peppers and Habanero (if using). Remove all the seeds from the bell peppers, dice and set aside. Remove most of the seeds from the Jalapenos and Habanero, dice and set aside. Cut tomatoes into bite-size pieces, set aside.
In a bowl, whisk eggs until well beaten. Season with salt and pepper.
Heat 2 small sauté pans, one for the vegetables, the other for the Omelette. Place vegetables in one pan, dry roast for a few minutes, then remove from heat.
Lightly butter another pan, heat over medium-low heat.
Pour egg into the buttered pan. Shake occasionally, let egg begin to set. With a soft spatula or Omelette Spatula, push some of the egg toward the center, tipping pan to allow uncooked egg so settle under the cooked egg. Repeat as necessary until Omelette is no longer runny.
Place vegetables at one end of the Omelette. Top with shredded cheese. Fold Omelette over filling, roll gently from the pan to a warm plate.
Serve and enjoy.