Oh my goodness this dinner was incredible. I absolutely loved it and the flavors were perfect. You can make this for breakfast, brunch, lunch and dinner. I am trying to add more fruits and veggies to our diet and this really helped with the vegetables.
We actually were packing a picnic and going to the park tonight. We have been doing the movies in the park here locally for summer. Every Thursday and Fridays they have a movie in the park. It’s been pretty fun and good quality time together as a family. We usually go around 6:30 and let Cooper play and eat dinner. The movie usually starts around 8:45 (dusk) and depending on Cooper’s mood we stay the whole time or leave a little early. The adventure of Cooper playing in the grass with his toys is so fun for him and he absolutely loves to people watch. The other night we saw the third Men in Black movie. It was definitely fun especially because I have been giving Cooper his second nap a lot later so he is rested when we head out. We were able to stay til 10:30 that night. It was great! This week however we were headed to the park and not for a movie. The movies have ended for summer which is a bummer because it has been really nice out still and a fun time as a family.
We were walking to the Pool on our way to the park to check on pool maintenance. We have a neighborhood pool that we share with 10 families. Apparently this week has been our week to clean, yet we didn’t find out until Wednesday as this is our first time on maintenance. Unfortunately we found out on our walk down on Wednesday that our pool key is different from the pump house key and yet we are put off another day to clean. We feel as if we are becoming “those” neighbors…we don’t want to get there yet…at least not so early. :) Now today is Friday and we must clean since it’s been five days. Anyway, after eating on the lawn by the pool we took a walk to the park and went down to the river. Cooper has never been to the river before and it was so sweet to see his little eyes and brain stimulated by such newness.
It was a fun night full of adventure as we headed out for the river. We are trying to enjoy as much of summer as possible.
Tonight’s Menu: Egg Tarts
- 1-1 ½ cup flour
- ½ cup cold butter
- 1 egg yoke
- 2 tbsp cold water
- 1 tsp salt
In a food processor add flour and cold butter and mix until it becomes crumbly. Add egg yoke, water and salt. Mix well. It will be very sticky. Fold onto a floured surface and add more flour as you knead with your hands. Add enough flour that the pastry can be rolled out with rolling pin. In four large ramekins divide the dough and fold up the sides of the ramekins and place in the fridge for 20 minutes.
- 4 slices of Bacon
- 1 medium tomato chopped
- ½ cup onion chopped
- 4 large mushrooms
- 6 eggs
- 2 tbsp milk
- Mozzarella cheese (optional)
Preheat oven to 400 degrees. In a large skillet add evoo, bacon, onion and mushrooms. Once cooked add tomatoes and spinach, heat through. Turn off heat and crack all 6 eggs directly into the skillet along with 2 tbsp milk. Mix well and spoon into ramekins. Sprinkle with cheese.
Place the four ramekins on a baking sheet and bake 30 minutes or until eggs are cooked and pastry has browned.