Balt and I got up at 5am. I considered going back to bed but the morning seemed so nice and there was so much to do. I sorted socks-- only the dark socks. I have so many socks in my household that there is a hamper full of dark socks and a separate hamper full of while socks. I made more beet juice and beet chips and I still have several bags of beets to deal with. I made a super vegetarian quiche for breakfast since it's isn't often there are others in the house to help eat it up (see photo below). I took Balt for a 3 mile hike. It was 37 degree and it was so wonderful to walk without a big coat on. Balt and I had a glorious morning. I came home and made gluten free chocolate chip cookies as an over due treat and watched Frank with Monika on Netflix. It was an oddly entertaining movie that I liked a lot. It was a movie that asked if one can be creative and normal. Is everyone who has talent also plagued with mental problems?
Monika and I ended the day with an early evening yoga class together. We came home, cleaned up and had left over enchiladas for dinner which watching stuff on Netflix. It's our second to last night together.
1 c. Spinach, kale, and chard Power Green mix (Costco)
1 c. zuccini sliced thin
1/2c chopped tomatoe
1/4c chopped bell pepper
1/2c chopped onion
Fresh garlic
6 eggs
1/2 c. Evaporated Milk
1 c. Milk
1/2 c. water
1 1/2 c. grated cheese (I used Mozzarella)
1/4c Parmesan Cheese
Parsley
Italian Spice
Sliced Cheese to top decoratively (I used Havarti)
Stir fry vegetables in butter. Mix egg, milk, and cheese mixture in separate bowl and mix in cooked vegetables and pour over in pie plate with crust. Bake 350 for 55-60 minutes.
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