Friday, April 26, 2013

How to Make the Best of Rejected Sandwich Bread

Two things you will always find in our fridge: cheese and eggs. We're always one crust away from quiche. This week, I also had a bunch of bread to use up, because I made the mortal mistake of buying dark wheat instead of honey wheat bread for Fiona's school lunches. Needless to say, there would be none of that. So we, the adults, were forced to use up this bread to the best of our abilities.
I had no other choice but to create a grilled four-cheese and egg sandwich.
Shredded fontina and swiss, provolone, and goat cheese.

Butter the horrible dark wheat bread, fry up a couple of eggs, over easy.

Top with your array of cheeses, fresh thyme and another slice of buttered bread. (This would be nice topped with some thinly sliced shallots and, while we're at it, roasted red peppers.)
And here you have it: a mid-week dinner, which can easily be customized for picky kid eaters.
May your weekend be filled with sunshiny fun, good food, love, laughter, rainbows, and unicorns. But only if you like those types of things. 

Peace out.

Monday, April 22, 2013

Earth Day Special

(This isn't a real post.)

A few photos from Sunday's Earth Day festivities at Eagle Marsh:
Flowers, for you!

Planting natives

Cyd found a worm

We encountered an adorable little mouse during our walk
An owl was released, after months of rehabilitation

Another shot of the owl.
It's not an event unless Bravas is there
This is not an advertisement for Indiana Michigan Power
The girls were interviewed by a local news station. The final clip did not even mention Fiona's idea to power vehicles with bubbles (liquid soap), in order to save gas and therefore SAVE THE EARTH.
Happy Earth Day, folks. Get out there and enjoy it.

Peace out.

Thursday, April 18, 2013

Rainy Days and Thursdays

I should have seen this coming when they decided they wanted to play in the rain. When they got bored with letting every single mixing bowl we own fill with the falling rain, they got their swimsuits on.

It started innocently.
And then this happened.

Ring around the muddy rosie. 

The Beatles were right:

"When the night is cloudy there is still a light that shines on me
Shine until tomorrow
Let it be."

Peace out.

Thursday, April 11, 2013

Reading, Writing, and Chilaquiles

I've been reading a lot lately. More than usual. Life is busy, we all know this. Every minute I have that is not spent on life has been spent on reading. It's so much easier, not to mention safer, to read than write. And it's even easier to watch Netflix. 
In other words, I've been slacking off. Soaking it in. Stagnant.

I have moments during the day when I think of that exact combination of syllables and truth that describes the now, and then I'm torn in a different path and I miss the simple laying down of the written word. (That sentence was way too long and I'm well aware of the fact that I'm trying too hard.) These moments get lost in the shuffled rush of everyday and I am left mute, and lacking. 

In spite of the silence, I sense the brewing of renewed inspiration. Maybe it's the occasional lifting of that damn cloud of too much, and the crisp moments when I can really be here. Maybe I'm tired of being quiet. Maybe I have something of my own to create. Even if it's not jaw-dropping brilliant, maybe it's good enough. 
Maybe I have a recipe for the best chilaquiles in the world.
Do this and don't look back:
1. Take a stack of corn tortillas and cut them in quarters.
2. Fry the hell out of them.
3. In 2 Tbsp. of leftover oil, saute 3-4 cloves of minced garlic.
4. Add a jar of your favorite salsa and simmer for 10-15 minutes.
5. Mix one cup of sour cream with 1/4 cup of heavy cream and a dash of salt.
6. Top fried tortillas with salsa, the sour cream mixture, and crumbled Queso Fresco.
This cheese looked genuinely mexican, mainly because of all the spanish words. It made me wonder if people are more likely to buy Brie if it has french lingo or an Eiffel Tower on the packaging. Probably.We're all suckers.

7. Top the nachos with your favorite toppings, such as chopped green onion, cilantro, sriracha, and sliced avocado.
Best. Ever.
Here are a few obligatory photos from this past weekend: 

"I wish the wind could talk."