Unfortunately, the goldfinches don't stay very still to have their pictures taken. Here is a link to goldfinch information: http://www.allaboutbirds.org/guide/American_Goldfinch/id
I wanted to make a dinner that reflected the yellow flowers and the yellow birds. I knew I had potatoes in my pantry, and onion, and some HoneyBaked Ham in the freezer from Easter. I put it together this way, hoping that the yellow in the dry mustard would look nice and yellow on top:
Potato and Ham Pie (serves 4)
1/2 tsp salt (I realized later that I probably could have used less due to the ham in this dish)
a few turns of the pepper grinder
1 Tbs parsley
3/4 cup milk
3 Tbs gluten free flour (I used white rice flour), mixed with 1/4 tsp baking powder
3-4 potatoes, peeled and thinly sliced
8-10 oz. leftover ham, diced
1 onion, chopped
1 Tbs oil
Preheat oven to 400 degrees F.
Beat the eggs with salt and pepper in a large bowl.
Add parsley and milk and blend.
Add flour mixture and whisk it up.
Mix in potatoes, ham and onion.
Pour oil in bottom of 10" cast iron skillet. Use fingers to smear it all over the bottom and sides.
Pour egg-potato-ham mixture into skillet.
Sprinkle with some parmesan, dry mustard, and another turn or two of the pepper grinder.
Bake 45-60 min, until edges are brown and potatoes are tender. (I did 50 minutes.)
Let it sit 10 minutes before cutting into wedges and serving.
How was it? Well, it didn't exactly look like a field of yellow flowers, but Peter and John both happily gobbled it up! They especially enjoyed the "dark crunchy stuff on the bottom." There was enough for John to have leftovers for lunch. Here's how it looked: