Ketchup

I mean....catch up....

We had some Turducken (that is really Turkey with a duck and a chicken).

Olivia had her last art show of the year. She painted this bird with acrylics.
And this beautiful flower with watercolors.

Rosie laid her first egg on Friday. It's the little blue one. The next day, Snow White laid an unusually large egg. It's the brown one. The rest of the hens lay eggs the size of the last one, some white and some light peach in color.

It's so cute! I am so proud of Rosalina. She is the sweetest chicken. She looked wiped out that day. I can so identify!

We went to play at the river last week. The kids had a blast! They are little fishies! That's DJ diving in.

Oooowee that was so much fun!!!!

I have missed blogging, missed you! I went through a little spell of funkiness, will blog about that really soon! Till then, have a lovely week! XOXXOXO

Another food to prepare with Swiss Chard

Mexican Beans with Chorizo and Greens

This was taken from Rick Bayless' cookbook, Mexican Everyday.

I love him, I love his recipes, and his passion for Mexican cooking. I attended a demonstration/book signing when he was promoting the book. See this post.

Back to the food, this is comfort food at its best.

A Shout out to my GFF's!

That would be to my Gluten Free Friends - not that you have no gluten, but that you can't eat it. I catered a small breakfast this morning and one of the expected attendees is incredibly limited at gatherings that offer food. She usually brings her own food, but we wanted her to come and eat and not worry. I immediately had an idea for a gluten free egg casserole - something similar to the popular pot luck fare that uses bread as a filler. I used potatoes to add bulk, which turned out to be a delicious alternative that even my family loved. They never like breakfast casserole, so that was good news.

Gluten Free Egg Casserole

(makes 20 good sized servings)

15 eggs

1 pint heavy cream

1 lb pork sausage

5 small potatoes, baked in microwave

1 lg red pepper, chopped

6-8 oz spinach or chard torn into bite sized pieces

1 onion, chopped

1-2 c shredded cheese

Preheat oven to 375. Cook sausage in a large skillet till done, add onions and peppers and cook for a couple of minutes, till they soften a bit. Add the greens and cover, cook 2 more minutes till they wilt down. (*I did this the night before and stuck it in the fridge till the morning, but that was to work with the time I had. You can do it right away, or the night before).

Whisk eggs with cream then add the meat/veggie mixture and shredded cheese (*I used a bit of cheddar and some medium white cheese from my bag of cheese ends) and season with salt and pepper to taste - I went with about 1t salt and 1/2 t pepper. Spray a jelly roll pan or half sheet pan with non-stick spray and pour egg mixture in. Check to make sure everything is pretty even. Bake at 375 for 30 minutes.

I served this with fresh fruit and some gluten free corn bread which was a surprisingly good match.

Here is my Swiss chard patch. This is what I used in the recipe. It is so good.

Have a nice weekend! Peace out, yo!