Who’s awesome? That would be me and my sis.

It’s a long standing tradition in my family to play “I packed my bags”, even when we’re not on a road trip. I’ve got fond memories of ‘bag-packing’ from childhood all the way to just a few nights ago when my sister and I played the game while supervising floor waxers in the middle of the night.

I Packed My Bags by anthrogeek

In case you didn’t catch all that, here’s the list.

Angels
Batman (with Abed from Community impersonation)
Cows
Donkey (with Shrek impersonation)
Eggies (AS SEEN ON TV!)
Falcon
Garrett (because we thought he’d look cool with a falcon)
How-To Book on how to raise Donkeys (yup, still Shrek)
Iguana
Jell-O
Killer Mutant Ape (Can you guess who packed this?)
Lima Beans
Medicine
Naptime music
Organ Playing Monkeys (I’m so awesome.)
Pied Piper
Queen Latifah
Rambo
Sixty Helium Balloons
Tarzan
Umbrella
Vixen the Reindeer
Witchy Woman Song (ooh-hoo)
X ray machine (X is always hard. We pack a LOT of x ray machines)
Yellow Submarine
Zumba

Veggie Harvest

Back from vacation to find a garden full of veggies! Picked several tomatoes, a couple of bell peppers and glared at the banana peppers that continue to torment me.  Yummy, yummy! I feel like making salsa!

Recipe: Spinach Breakfast Bake

Why is it that when I make super yummy things, I can never photograph them properly? Either I’m in a huge hurry, or my camera isn’t charged, or, like in this instance…I baked late at night. Yeah, breakfast at midnight, baby. It’s what all the cool kids are doing this year.

Or rather, it’s what I do when I want to bake something and it’s crazy hot outside. I try and wait for the air to cool off and before I know it, I’m peering into a dark kitchen with only a whisk at my side. Ah, the joys of cooking.

Ingredients

3 cups chopped fresh spinach
6 eggs
1 onion, diced
1 can mushrooms
half loaf french bread, cut into slices
shredded cheese
salt and pepper

Sauté onion and mushrooms in pan for approx 5-7 mins, add chopped spinach and cook for just a few minutes, until wilted. Beat eggs in bowl with pepper and salt. Line casserole dish with bread slices, then spread onion, mushroom and spinach mixture evenly over top. Pour eggs over the top and cover with aluminum foil. Cook at 350 for 20 minutes. Uncover and add shredded cheese over dish (personally, I say more is better!). Cook until edges are browning and eggs are firm.

I didn’t add any meat to this dish, but you could probably toss in ham or sausage for added breakfast yummies. Leftovers heat up very well in the microwave days later so this is a great dish to make a little extra.

I am consuming a lovely pineapple smoothie. It makes me smile!