Hi there! How’s it going on this lovely Monday? I’m writing this at 6:30am while looking out the window on an already sunny day. This is not good news for the run I’m about to do. I’m already sure I’m going to be very, very hot while running. No worries though, I promise not to flake out. I committed to 5 days a week of cardio, so I’m gonna do it!
I had a great, summery weekend. Friday night The Hubs and I ate at a great restaurant, The Linkery, where we ate our weight in homemade sausages and drank several flights of beers. We couldn’t decide on which beer to get so we just got them all! On Saturday we watched my two besties, Val and Jen, run a 5K that finished on the 50 yard line of Qualcomm stadium (it’s where the San Diego Chargers play for all you non-sports fans) It was actually really cool to watch. The spectators got to sit in the lower section of the stands (I’m sure actual tickets cost hundreds of dollars) which I’m sure I will never sit in again, and the runners got to run through the tunnel into a cloud of Charger girls waving pom poms while the Chargers announcer announced their arrival!! It was really fun, and the announcer was really funny with his “stats”. He called one runner out for posting that she wanted to wear a Raiders jersey while running on the website last week! (the whole crowd boo-ed her).
The rest of the weekend was spent as usual. Pooling, reading, cooking, playing with Leila. Sunday kicked off the concerts in the park series at our local park. We caught the Blue Breeze Band, a Motown band, yesterday while snacking on stuffed squash blossoms, and bacon wrapped turkey dogs. It was a great end to a great weekend. On Sunday, I made quiche for a The Hubs and I as a little brunch treat. I still have tons of zucchini to use up in July, so of course that was the main ingredient!
Zucchini and Bacon Quiche **This is a recipe I adapted from a Cooking for Two recipe I read ages ago. I pretty much wing this every time I make it. Very easy to NOT screw up!
4 slices bacon, cooked and chopped
1 large zucchini, sliced
1 box cornbread mix
1/2 c. grated parmesan
1/2 c. grated mozzarella
1/2 t salt
1/4 t pepper
3/4 c. milk
Combine cornbread mix, cheeses, salt, pepper, eggs and milk until well blended. Fold in zucchini and bacon. Pour into a pie pan coated with cooking spray. Bake at 375 for 35-40 minutes or until a toothpick comes out clean.
Seriously people, quiche is the easiest thing to make in the world! Eggs+meat+veg+cheese. You don’t even need a crust! I was recently asked to submit my “signature recipe” for a website that wants to feature me on their list of recommended blogs. I submitted the Asparagus, Leek and Gruyere Quiche I posted a while back since I just love eggs so darn much, and because quiches are super easy, one “pot” meals! Hope you all enjoy this one. Have a great week everyone!