A lot of livin'

Wow.  What a busy week it has been.  We have tried out some fantastic new recipes but I failed to take picture of many before diving in...I should eat more often, maybe I wouldn't have such a vivacious appetite at dinner if I did.  Who am I kidding? I always have a vivacious appetite. My mom can vouch for that and she made sure to tell a table full of my college guy friends that very thing.  They still haven't stopped saying, "Give it to Bud, she'll eat it!" and it has been far too many years for me to care to count...

I digress.

I have been hard at work learning to sew:


Red thread wasn't such a good idea when I realized how hard it was to guide the material through!

Learning to decorate:

 Don't judge; first night of a basic decorating class! I am pretty darn proud of my handy work!

Chasing around an ever-moving 9 month old that is resembling a toddler more and more every day...where did the time go??

Getting said 9-mo-old "unstuck" (after taking an obligatory picture of course!)

And cooking!

Butternut Squash Rissoto...Eli was not as patient as I would have hoped while I stirred!
 (This recipe was exact out of Cooking Light)

Simple dishes are best and this one is just that...

Spinach, Bacon, and Mushroom Quiche...you had me at Bacon...

My mouth is watering...

What you need:
1 frozen pie shell (I used a Pillsbury 9" deep dish)
5 pieces of bacon (I used apple-smoked)
1 Medium onion chopped
2 cups of packed fresh spinach
1 C chopped fresh mushrooms
1-2 T bread crumbs
3 slices or 1 C cheese (used what we had which was 2 slices of muenster and 1 of colby)
6 oz of 1/3 fat cream cheese (room temperature)
3/4 C milk (we used skim!)
3 shakes Worcestershire sauce (I can never spell that right...or say it right for that matter)
5-8 shakes of hot sauce depending on your tolerance and brand.
4 eggs
S&P to taste

Ok, so, bacon..how I love thee.  Cook this in a skillet until nice and crisp. Remove the bacon but save about 2 T of the grease.  Throw in your onions.  (mmmmm-mmmmm)
Cook those for about 2 minutes and then add in your mushrooms. Cook about 2 more minutes or until onions are pretty much transparent, loaded with bacon flavor and smelling delish.  Add in your spinach and stir that around until nice and wilted, about 2 more minutes. 

Vege is complete.  Add back in your bacon, crumbling as you do, and stir that around. 

Now is when I remember to get the pots out of the oven and preheat it...375 degrees will do it.

Get out your pie crust and spread your bread crumbs around.  Now, layer in your vege and bacon...try not to eat all the bacon...maybe just one piece :)

If you read through the entire recipe before starting, do this next step while your veggies are cooking. If you don't, well, they can hang out in the pie shell while you do it:

In a stand mixer, beat the cream cheese for about 30 seconds and then add the eggs 1 at a time. Beat in the milk, W-word, and hot sauce.  Add s&p now (about 1/4-1/2t P and 1/2-1t S).  Beat this on Medium high for about 5 minutes until it looks light yellow and frothy. 

Back to your pie shell: Put in half of your cheese or two slices on top of the veggies and then pour your egg mixture over that. Gently shake the pan to let the fluid soak in to all those amazing layers.

Bake for about 30-35  minutes and then add the rest of your cheese on top and put the quiche on the bottom rack of your oven for about 10 more minutes. 

YUMMY. 

Enjoy, and have a wonderful weekend with fantastic Superbowl munchies :)