It takes a couple days for me to settle into summer routines and rhythms.
Blueberry lemonade helps. It helps a lot.
I have this stretch of time with not much planned and of course, what I want to do is fill every single moment with, like, OMG, something to do! But this year I’m fighting back. I will not, like, OMG do all the things. I will do some of the things if I feel like doing some of the things.
But mostly, I’ll just look for some white space, and enjoy the ride. (See the summer list for more specifics.)
This fully includes cooking. Maybe we’ve finally arrived at the summer where I learn to cook by feel, and not by following someone else’s rules. I feel a lot of frittatas coming on. This one was inspired by Tiny Kitchen.
To make bacon, spinach and cheddar frittata, you will need:
- 8 eggs
- 1/2 C of cream (or 3/4 C, or 2/3, or 2% milk, or half and half; just throw in some dairy)
- 1/2 C of sharp cheese, grated
- a couple pieces bacon, fried to a crisp, and crumbled (I used 4 thick cut pieces)
- a TON of spinach, roughly chopped and cooked in the bacon grease (mmmmm) and a sprinkle of red pepper flakes
Whisk eggs and cream till combined. Add cheese and whisk. Add bacon, and spinach, when it is slighltly cooled. Pour into greased 10-inch pie plate. Bake in 375 degree oven 30 minutes, or until eggs are set. Eat it for breakfast, lunch, and/or dinner.