

The word “science” is from the latin word “scientia,” meaning “knowledge.” It is called that because it is based on facts which can be tested and verified. This sets it apart from opinion, which is not necessarily based on fact. Ex: It is a fact that Earth has a moon, but there are many opinions as to how that moon formed. Galileo [1564-1642] was a real scientist. He collected data to test his opinions until he knew which were facts and which were not. Ever since he improved on existing telescopes, he had been collecting information about the motion of the planets in our part of space. In his time, it was popularly believed that the sun and all the planets orbited around the Earth, since that had been the idea of Aristotle and Ptolemy. This view was first challenged by Copernicus and then more mathematically by Kepler. [In between was Tycho, who tried to strike a middle ground with a hybrid theory.] Kepler’s work was scorned as fake-news by the Church and popular culture. The idea that Earth, God’s best creation, was only one of a multitude of planets orbiting the little sun seemed to diminish humans’ importance. Furthermore, to challenge the Church’s view was to challenge the Church’s authority and beliefs. In 1616, Galileo had been warned by the Church not to talk or write anymore about the sun-centered ideas which his telescope confirmed. Many Church leaders, including the pope who was a personal friend, had gone to ‘telescope parties’ at Galileo’s house to see how the planets moved. But the Church would not be moved. Galileo published one more book and was put on trial. After years of waffling, he was at last forced to renounce his scientific work and he recanted his ideas on June 22, 1633. A bad day for science, a good day for people who think science should be bent to fit their political agenda.

Our breakfast involves flavors of Florence, Italy, Galileo’s beloved home town. The dinner is from China. Why? you ask. In the early 1600s, Jesuit missionaries had gone to the Chinese court, seeking to preach Christianity and to demonstrate [superior] European culture. One of the technologies that they proudly displayed, between 1626 and 1634, was a Galilean telescope.

Ham Florentine Bake: 133 calories 6.5 g fat 1 g fiber 8 g protein 6 g carbs 61.5 mg Calcium  NB: The food values given above are for the egg bake and fruit only, not the optional beverages. PB GF This bake is so flavorful that you will not notice the tiny calorie count. Same ‘ham Florentine’ used to fill crepes for dinner. Same kind of deliciousness.

1 two-oz egg 2 Tbsp ham Florentine mixture** 2 oz applesauce Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie  [88 caloriesOptional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water 

Set the toaster oven at 350 F. Spritz an oven-proof dish with non-stick spray. Whisk the egg and stir in the ham Florentine mixture. Pour into prepared dish and bake for 12-15 minutes. Portion the applesauce and pour your choice of beverages. This is a breakfast to prepare often.

**Ham Florentine Fillingmakes 1.5 cups  Freeze the remainder to fill crepes or in small quantities for eggs. ½ cup no-cheese Bechamel Sauce [see SIDEKICKS I, 17-Sept-’17 ] 1 cup ham in ¼ ” dice 1 cup [5 oz] cooked spinach, fresh or frozen ½ cup chopped celery ¼ cup chopped onion pinch of each: celery salt + dill + granulated garlic + basil Be sure to squeeze the spinach until most of the liquid is out of it. [save the liquid] Spritz a saute pan with non-stick spray and add some of the spinach liquid. Cook the celery and onion until the onions are transluscent, adding more spinach liquid as needed. Add the remaining ingredients and cook on low heat until warmed through.

Shrimp Fu Yung:  239 calories 14 g fat 2 g fiber 23.4 g protein 9 g carbs 132 mg Calcium  PB GF  Here is the Cantonese classic, as delicious as ever. Americans seem to think it should have brown chicken gravy on top – not very authentic. I have recreated the look using a very savory sauce.

1-¼ oz shrimp, cooked or raw ¼ stalk celery [substitute: leaf rib of Swiss Chard] 2 Tbsp chopped mushroom ¼ cup mung bean sprouts [substitute: chopped cabbage] 1-½ scallions [spring onions] ¼ tsp ginger powder 2 two-oz eggs 1 oz spinach leaves + garlic powder + ¼ tsp sesame seed ½ tsp sesame oil   Sauce: 1 tsp hoisin sauce + 1 tsp soy sauce + 1 tsp oyster sauce

Cut the shrimp into small slices and put in a bowl with the mushrooms. Slice the celery ¼” thick and put into another bowl. Slice the scallions and add to the same bowl, along with the sprouts. Combine the sauce ingredients and set aside. Whisk the eggs with the ginger. In a non-stick pan sprayed with non-stick spray and a tablespoon of water, cook the spinach, stirring, until it is just limp. Remove from heat, stir with a sprinkle of garlic powder. Plate and sprinkle with sesame seeds. Return the pan to the stove over high heat. Spray again and add the sesame oil. Put the vegetables into the pan and stir for 60 seconds. Add the shrimp/mushrooms and cook, stirring, for another 30 seconds. Pour the eggs in a circular motion into the pan, trying not to disturb the other items. Tilt the pan as you lift the edge of the eggs to let the uncooked egg down to the pan. After a few minutes, flip the egg disk to the other side to cook. [I put a plate over the pan and inverted it, then slid the egg disk back into the pan.] Soon the bottom will be cooked. Slide the eggs onto a cutting board and slice into quarters. Arrange them on the plate next to the spinach. Drizzle the sauce on top and enjoy every bite.

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