I normally look for a beautiful picture to accompany the scripture I choose to share. I also normally have something to say. Today I am just letting God’s Word speak…I hope it blesses you.
I can’t believe it has been nearly a week since I last wrote! Even when I’m not blogging I am usually posting like crazy on the Imperfectly Happy Facebook page; make sure to go over and like it. 🙂
This week was our first week of school for the new year (2nd & 11th grade). The little one had an upper respiratory infection and missed day 2 & 3…but we still go all our work completed! We are back to youth theater and the high schooler joined a new Spanish class. BUSY!
But thankfully I was finally able to get some seeds in the ground! So I have something new to share in this final report of August.
First, let us take a moment to say good-bye to the watermelon plant. It tried but never produced a single edible fruit. Sigh…there’s always next summer.
In the same box I have 2 of the 3 green pepper plants that the birds nearly killed. One is making a better comeback than the other but I am still hopeful.
Check out the sweet potatoes! They have doubled in size over the last week or so. I’ve dug around a bit and I’m not feeling any spuds yet. 🙁
The tomatoes aren’t doing much of anything but they continue to grow. I’m going to keep letting them put on green and see what happens.
Now for the NEW stuff!
Sorry it is a day late. I have more than my fair-share of distractions these last couple of weeks. But I was determined to get these seeds in some dirt today!
The weekend started out great with a happy dance mailbox find!
My plan for this first Fall box ended up changing a bit but I think it is going to be great!
The empty squares are for broccoli and cauliflower transplants that I am starting in the house.
I also planted Gourmet Salad Mix in some containers. I’m trying these so I can keep room in my boxes for larger veggies. I even used some compost from my GREAT but small Compost Experiment in these planters.
Checking in on the sweet potatoes!
One of the sweet (praying it will grow) baby watermelons.
Keep checking back! I will be posting updates all Fall and I have lots of planting to come!
I’ve read and heard this scripture many times. Today I read it in the Message Bible and I got a whole new vision from it.
How often do we complain and wonder where God is in our lives? A little? A lot? You can keep that answer to yourself. But I know that I have struggled to understand why certain things have taken place in my life and why I felt so alone in it all. Those were the times that I wasn’t seeking God, but people (or me) out for answers/comfort/understanding.
Difficult times will come; no one is immune. But if your faith has feathers, you’ll keep soaring like an eagle during them!
I normally call this “garbage quiche” but today I’m calling it, “In the Fridge” Quiche; well because this is what was in the fridge. I think people think because quiche has a French name that it is a complicated thing to make, and that is just not true.
I didn’t come up with the crust recipe I’m sharing…that is from Cupcakes OMG, be sure to check out that page too. 😉
In the Fridge Quiche (used what was in the fridge so play with your ingredients)
1 1/2 cups of blanched almond flour (I prefer Honeyville Farms)
1 whole egg
1 egg white
Pre-heat oven to 375 degrees.
Mix together and then use your hands to press into your pie pan. I used a glass deep dish and didn’t need to grease it but you might want to lightly grease with coconut oil. Press in and around until the dough is even and at your desired thickness.
In my quiche I used a package of Trader Joe’s baby organic spinach, a cup of raw cheddar cheese and a package of Canadian bacon that I cut into small triangle with scissors. I’ve made it with sausage, bacon, onions, mushrooms, different cheeses, etc. Use what you have and like! I want to make one with asparagus for a dinner…soon!
I wilted my spinach in coconut oil and added the C. bacon in to warm it up and brown a bit. Make sure you pre-cook any meats before putting them into your quiche. Add a little bit of salt, pepper and garlic powder…or whatever spices you prefer and have in the cabinet.
While this is cooking down scramble 8 eggs (+ the yolk you have left from the crust) with a cup of your favorite cheese.
Put the veggie meat mixture in the crust and then pour the egg/cheese mixture over it. Lightly salt and pepper it to your taste.
Carefully put it in the oven and bake for 20 – 30 minutes. Check it about 1/2 way through and see if it is browning. If it is, gently lay foil on top. It can have a bit of a jiggle to it but it shouldn’t be loose when you take it out.
Let it cool for 8-10 minutes and enjoy. We like it with salsa. 😉