Today’s 10 on Tuesday topic is: 10 things you’re looking forward to in the spring.
1. Getting the hang of my new jobs.
2. Hearing good news about former colleagues as they settle into new positions.
5. Riding my bike more.
6. Getting the Trip Guide done.
7. Spending a weekend with Mom and Dad when they come to visit.
8. Getting the garden in the ground.
9. Watching that truckload of horse manure we picked up yesterday turn into rich, black compost.
10. Adding more beehives.
It’s felt like spring for a couple of days. I noticed a few spring beauty blossoms opening in my neighbor’s yard yesterday. Before long, his whole front yard will be covered in tiny white flowers, and his flowering almond will start to bloom in a few weeks. My neighborhood is always so pretty in the spring….
This was going to be vegetarian, but then I found some leftover ham in the fridge that needed to be used up, so I added it to the mix. I think the quiche would be equally good without the meat.
Leftover Salad Quiche
About 3 cups leftover spinach salad (recipe follows)
About a cup of shredded cheddar cheese
Handful of crumbled gorgonzola
Handful of shaved ham
Five large eggs
Unbaked pie shell (frozen is fine)
Saute leftover salad in butter until spinach wilts and mushrooms are heated through. Spread shredded cheddar in the bottom of an unbaked pie shell. Spread sauteed salad over cheddar. Tear up ham and layer on top of salad. Add gorgonzola. Beat large eggs with about 2 T. of water and pour over remaining ingredients. Sprinkle with paprika. Bake at 375 until crust is browned and a knife inserted in the middle comes out clean (about 40 min.) Let stand a few minutes before serving.
This is my favorite salad to make in the winter, as all the ingredients are either in season or simply not subject to seasons.
Bag of prewashed baby spinach leaves
Carton of sliced fresh mushrooms, washed
Can of black olives, drained
Small package of English walnuts
Layer ingredients in a large salad bowl. Serve with crumbled bleu or gorgonzola cheese, balsamic vinegar and olive oil, and sea salt.
This is the stapler my new boss handed me to use today at work.
I swear I am not making this up.