Good morning friends!  I am feeling quite productive this morning.  After getting the kids off to school I got into my car and drove poor poor Gentleman Gray to the vet.  When he returns back home he will no longer be Gentleman Gray, he will be Gentle”man” Gray.  LOL  He yowled all the way to the vet but did seem soothed when he heard my voice saying, “It’s okay, kitty kitty kitty”…so I did that, a lot.

After leaving him, I went to the grocery store.  It was 8:00 in the morning and the place was quiet and nice actually.  I’m finally beginning to slow down, now that I am adjusting to life with no children during the day.  So I slowly pushed my cart all over the store and slowly made decisions about what to purchase.  It was great.  I bought a cart full and then left, bought a medium coffee from McDonalds and ate a banana on the way home.

I brought in the groceries and put things away.  Then, I made a quiche and some sausages for lunch whenever the two big boys downstairs decide to get up for the day (Jacob and Michael).

I scrubbed out the bathroom garbage can with bleach and soap water, and used Stainless Steel cleaning spray on my appliances and the trash can in the dining room.  I walked down to the coop to let out the hens and give them treats, gathered two eggs and gave one to Parker (he gets one a day), said hello to Samantha cat who stretched up on my leg for some petting, clawing me in the process.  It is already approaching 60 degrees which is wonderful for this part of the country, a fine beginning to a New England spring.

Since it’s been about a week since the last egg recipe, I thought I would share another that I made last night for the first time.  It was well received by everyone in the family ages 10 and up.  (Seth and Sarah did not like it as much).  I found the recipe at the taste of home website and adjusted it according to my desires…..

This recipe uses 8 eggs.  

H a m b u r g e r   D i n n e r   Q u i c h e

1 pound ground beef
1 unbaked pastry shell (9 inches)
8 eggs, lightly beaten
1/2 cup light sour cream
1/2 cup milk
1/2 cup finely chopped onion
4 teaspoons cornstarch
1 teaspoon salt (omit for lower sodium diet)
1/2 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese, divided

In a large skillet, cook the beef over medium heat until no longer pink. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake for 5 minutes more. Set aside.
Drain beef; place in a large bowl. Add the eggs, sour cream, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting. Yield: 6-8 servings.

Serve with salsa and sour cream.

“this is good!”

“smells just like hamburger helper!”

PS, The quiche I made this morning was egg and cheese using another 8 eggs.

PSS, you are loved.  don’t forget.