Squirrel or Acrobat in training?

In spite of the new baffle, this determined squirrel watched me fill this bird feeder with peanuts and did not delay as soon as I went inside.  I have no idea how he managed it but it’s not the first time I’ve caught him doing his acrobatic moves. I think he’s training for a squirrel Cirque du Soleil act.

And from a week ago…you have to give him credit for being determined….

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Hanging on by his back feet.

 

Savory Spinach Quiche

Ever have a day when you wake up with a craving for something savory? In a quick perusal of my fridge I realized I had all the makings of a quiche. Here’s what I created!

Savory Spinach Quiche

  • 1 pie crust
  • 5 eggs
  • 1 c half and half
  • 5 slices cooked bacon, chopped
  • 12 cherry or grape tomatoes, halved
  • 2 c fresh baby spinach
  • 1 T chopped Vidalia onion
  • 1 1/2 c shredded sharp cheddar
  • 1/2 t thyme
  • 1 t seasoned salt
  • 1 t cracked black pepper
  • Red pepper flakes to taste (optional)

Heat oven to 400 degrees. Using a 9 inch pie plate unroll the pie crust and press into place. Layer the spinach, covering the bottom of the crust, scatter the onion, bacon and tomatoes over the top, followed by the cheese. In a large bowl add the eggs, half and half, thyme, salt, pepper and red pepper flakes, mix together thoroughly (I used my immersion blender). Pour the egg mixture over the filling. Bake on the lowest rack of your oven for 30-35 minutes until set. Rest for 10 minutes and serve.

 

Prosciutto, Brie & Apricot Flatbread

My latest flatbread creation, using ingredients I had on hand. And it may be my new favorite dinner for one!

Prosciutto, Brie & Apricot Flatbread

  • 1 flatbread
  • 2 oz cubed Brie
  • 1-2 t fresh thyme
  • 2 slices prosciutto, rolled and sliced into ribbons
  • 6-8 chopped dried apricots, cut into 3-4 pieces
  • Garlic Aioli (see below)
  • Crunchy onions, crumbled
  • Fresh Italian parsley, for garnish

Heat oven to 400 degrees. Brush flatbread on both sides with olive oil and place into a skillet then into the oven for 10 minutes. Remove and top with a light spread of the garlic aioli, followed by the apricots, brie, thyme and prosciutto. Return to the oven for 6-8 minutes. Remove and add the crunchy onions and parsley. Serve and enjoy!

 

 

Garlic Aioli

  • 1 garlic clove
  • 3 T mayonnaise
  • 1/4 t lemon juice
  • salt and pepper to taste

Using a micro plane, grate the garlic clove over the mayonnaise, stir in lemon juice, salt and pepper. This is delicious on any number of sandwiches and burgers as well as a base for the flatbread recipe above and is even better made a day or two ahead!