I’ve been a sloth for a while now–since my mother died on June 2. John went to the grocery store and came home with all my favorites: cherries, raspberries, strawberries. Later I found that he had also brought home a gallon of butter pecan ice cream, and somehow that’s where my attention went. I have had about a half cup of it each day, and when I eat it I think “I am doing something good for myself because I’m letting go a little.” But when the ice cream is gone, I’ll go back to fruits and veggies, which will feel good too.
Our friends Autumn and Jeff are coming over for a hike today. When folks found out mom had passed they all asked what they could do. “I want to see you!” I told them. Now more than ever I want to spend time with my friends. So Jeff and Autumn are coming and we’re going to hike up to the top of South Mountain, and it will be so nice to see them and get a big fat hug. I’m going to make my egg pie. It’s really simple and here’s the recipe:
1 red pepper
1 container pre-sliced mushrooms
1 bunch asparagus
1/2 cup asiago cheese
Slice the potato into thin rounds (I use my Cuisinart). Layer them in a lasagna pan to form the crust. Pre-bake the potatoes at 350 while you chop veg. Mix the 18 eggs well (I use the Cuisinart to mix eggs since it makes em fluffy) and put them in a big bowl with the cheese and chopped veg. There will be a lot of veg (it’s good for you). Salt and pepper the mixture, pour over the potatoes, and bake until firm.