I am on a breakfast kick. You already know I love eating my greens for breakfast, and I think you should too. I could seriously be happy eating breakfast all day.
So, introducing: the best egg casserole in the whole world!
True, there is no sausage in it. Actually, for me, that is exactly what makes it the best egg casserole in the world. It is absolutely full of greens *swoon* and cheese, and it’s even low-carb. What could be better than a cheesy, eggy breakfast?
I don’t know about you, but I can be grumpy all day if my morning starts off wrong. When my kids are demanding cookies (yes, cookies) the second their feet hit the floor, and the dishes from last night are still on the counter, sometimes I just want to surrender. At 7:00am.
It really helps to have a quick breakfast ready to go. That’s one less decision to make. And if I’m serving instant oats, I don’t even get any extra dishes dirty!
What do you serve your family when they visit for Thanksgiving?
I’m not talking about the big meal. I’m sure you do the whole turkey and pie thing. (Or maybe you like to order takeout Chinese, who knows?)
I’m talking about the rest of the meals. When your out-of-town family comes to stay for more than just a few hours…how do you work out feeding them while you are also prepping for the main festivities?
“Greens” is like a love word for me. If someone tells me they made a dish with greens (or any specific version of greens, like chard or kale or spinach), I basically swoon.
I love greens.
My theory is that we begin to crave the things we eat a lot. I eat a lot of leafy greens…therefore my taste buds have accomodated me.
It’s the middle of February. Classically a time of year when folks lose interest in all their healthy intentions. How are you doing with your healthy goals?
One of my ongoing goals is to eat greens in as many meals as possible. To be totally honest, I have realized that this usually means spinach, which is maybe a bit lopsided (or, maybe I am treating my mild anemia naturally with food!) when there are so many delicious kinds of greens in the world. But! I still think it’s a win when I find ways to eat something dark green at every meal of the day—including breakfast.
We recently spent two weeks in Ireland.
Ireland is gorgeous, in case you were wondering. Wildflowers are absolutely everywhere, peeking through the cracks in ancient stone walls and clumping along the sides of the roads. There are rock-bordered, green fields for miles, thanks to the soft, misty rain that falls almost every day.
We loved exploring traditional Irish farms and learning about the simplicity and resourcefulness of country life 100 years ago. We loved trying to pronounce the Irish language signs posted all around. We loved that a typical playground in Ireland has ziplines for kids and exercise equipment for parents. We loved the stunning, hazy mountains and cliffs that loomed over the Atlantic ocean. And don’t even get me started on how cool it is to find crumbling stone ruins everywhere you look.
Traveling with two preschoolers was basically the worst, and that’s all I’ll say about that. (Check out my oldest throwing a tantrum instead of looking at the camera. This is literally the best family photo from the whole trip. Just so you get a clear idea. I’m not exaggerating.) But if you are ever going to travel abroad with preschoolers, you should definitely do it in Ireland, because the people there are so kind and understanding and friendly. They actually love kids. And they do not give you irritated, patronizing looks when yours are screaming and losing their minds in public places.
Another great thing about Irish people is that they are unflinchingly generous. For example, when we were staying in Killarney, they served this rhubarb jam with breakfast, and Dave basically ate a pint of it over four days. (He must have genetically inherited his love of rhubarb, because rhubarb desserts were on almost every menu and in every bakery in Ireland. He tried all of them.) When I asked for the recipe, the kind proprietors of the inn immediately wrote down a copy for me!
So here we are. Thank you, Ireland, for your kindness and generosity, and thank you for the rhubarb jam.
Three years ago, I made cinnamon buns for the first time.
And the first time I made them, I must admit, it was a bit of a gory experience. Butter and sugar were all over the counters and my clothes and I was furiously beating confectioner’s sugar into glaze by hand at 2am.
Since then, I have made glazed cinnamon buns more times than I can count. Out of everything I bake, this is the recipe that friends and family request the most! But my first post about it is…well…awkward. Awkward photography and awkward ranting.
You deserve better.
So I’m dusting off the cinnamon bun recipe, sharing a few tips and tricks, and hopefully making your mornings more delicious!
Are you a gardener?
I keep trying, really I do, but I have never had any success with squash. I know they are supposed to be easy to grow, prolific even…but so are the tiny little caterpillars that keep murdering my squash plants year after year.
Which is why I am so grateful for friends with better garden prowess!
This year, one of my dear friends from church gifted me with zucchini blossoms and the world’s largest zucchini. Seriously, it was the size of a small pumpkin.
This soufflé recipe is a perfect way to make the most of the zucchini plants in your own backyard (meaning: you don’t need an industrial quantity of squash or blossoms, so you can make this recipe with what you are able to harvest—or what your friends are willing to part with!). I urge you not to be scared of soufflé. Yes, it’s fancy, and it makes all of your dishes dirty, but it’s also delicious and less delicate than you think! And, bonus, it’s a great way to trick your kids into eating delicious summer veg.
This week, Sarah and I were feeling super laid back. We started our lunch planning at noon on the day of. (Just for context, we typically start cooking around 11.)
Our conversation went something like this:
Sarah: I just woke up. (cut to me, crumbling inside with jealousy)
Me: I have a headache. Let’s make something easy.
Me: Same page.
Yet somehow, an hour later, we found ourselves poaching eggs and rubbing sourdough slices with garlic.
Food bloggers be crazy.
This was the most delicious impromptu meal I can think of. We cobbled together ingredients (mostly) from our combined fridges and gardens, and I humbly submit that these open face sandwiches are magic.
So it’s Spring, which is a beautiful thing.
Except that my children have been rising with the sun. The very early sun.
Before we go any further, I must come out as strongly against The Morning. Specifically, all of the hours before 8:00 am. I cannot get behind anything that causes me to get up during the 6:00 hour. Especially when that thing is hollering my name repeatedly.
I know all you more seasoned mothers are laughing at me. And the rest of you non-morning people might be sympathetic, or you might be laughing also, maybe a little maliciously, because I was lucky enough to be sleeping in until Spring struck this year, and now you want to welcome me greedily into this evil morning club and say it serves me right and this is only fair.
But whatever. We need a morning solution. We need something (besides children) to wake up for. And that thing is yeasted waffles.
We need these beautiful waffles because they are just waiting to be cooked when we stumble into the kitchen and blearily splash coffee into the enormous waiting mug. We need things that cook themselves with little oversight while we adjust to the daylight.