This past Saturday marked our third pickup of the season with Revive Gardens. The first two weeks were mostly lettuce, arugula, spinach, beet greens, radishes; but this week we got beets and carrots along with our greens!!
The start to the growing season has had it’s ups and downs, due to wild colorado weather but everything sounds like it’s getting back on track and the season should be delicious!!
I offered to make flower girl outfits for my brother-in-laws upcoming wedding. Months ago I was a bit panicked as to the task of putting a saying on a leotard. I spent time trying to understand the art of getting a good print on an iron on transfer, or how to do good handwriting on clothes…it had my head spinning and my anxiety a bit high. Then I came into the possession of a Cricut Explore and my vision of the perfect flower girl costume design has become a reality. I used the black glitter iron on transfer, in case anyone is curious. It took a while to “weed” out the negative, but I really couldn’t be happier with the final product!
I seriously, seriously, SERIOUSLY love my Cricut Explore!!
I also made the tutus, which I love. I made them much fuller than I have in the past and I love how much more shape they have! The flower girls had a great time trying them on yesterday!
This morning I woke up to happy faces. My cupkeiki wanted to have her dads full attention which gave me a moment to slip away and come up with a breakfast plan for the two fathers in the house (the other being my brother-in-law).
I’ve never made a frittata before, but decided that it sounded like a good celebratory breakfast; with the right ingredients of course.
It turned out perfectly, despite my worry over burning the eggs or not having enough flavor. And I was able to use up some of the spinach from our CSA with Revive Gardens!!
2 mild Italian sausage links, fully cooked and cut in half, then diced.
5 mini protebello mushrooms, quartered.
1 tomato, diced in large pieces
1/4 of an onion, diced.
2 cloves garlic, minced
About 2 C. Fresh spinach, chopped
1Tbs. Dried Oregano
2 tsp. paprika
1/4tsp. Red Pepper Flakes
Salt and pepper to taste.
1 cup sharp cheddar cheese
In a large, cast iron skillet, I sautéed the onions in the butter until tender, added sausage and garlic, mushrooms, and spinach. In a large bowl I whisked the eggs and spices and stirred in half the cheese. Once eggs were whisked I added them to the skillet, running a flexible spatula around the edge of the skillet to keep the egg from sticking to much.
Cook covered on med-low cook until the frittat’s edges are firmly set and the center is firm (8-15min.). Remove lid, top frittata with remaining cheese and broil until cheese is bubbly. Remove from oven and allow to set for a minute, then cut into wedges and serve!
Today has been surprisingly cool, dreary and devoted to indoor activites.
Mostly preschool worksheets, which we have decided are exciting (we being my cupkeiki and I) and baking.
I’ve decided a purchase of some sort of activity book will be necessary, that way I can photocopy sheets as needed, rather than digging through several sites to find ones I like.
I also discovered that there is a pretty decent substitution for baking soda! I didn’t have any, but after consulting several sites, discovered that in place of one teaspoon, I could use 3 teaspoons of baking powder! Hooray!
We made the famous “peanut butter chocolate chip cookies” from a post a while back.
I can handle days like today. Constructive, stimulating, educational, relaxing and delicious!