SNOW DAY! SNOW DAY! SNOW DAY! Wait, I still have to work from home? Well shoot.
Seriously, though. There’s about 10 inches of snow on my car judging by what I can see from the window, here on the inside where it’s warm because I have no interest in setting foot outside today. I haven’t even checked the mail, and that doesn’t require leaving the building.
Of course, the big news is that Rachel Maddow is busy unveiling Trump’s 2005 tax returns as I write. I would be watching, but that requires a cable package and I’m a cord cutter. So I’ll catch up with the audio podcast on the train tomorrow morning. I’m not hopeful that it changes anything for the better, though it might shed some light on his foreign business dealings – and that would be good. Fingers crossed.
Since I didn’t leave the house today, there’s not much to report. I worked all day with one cat or the other keeping my lap warm.
A friend posted a very tantalizing shakshura recipe on Facebook, and I think I can make it Whole30 compliant. The feta is optional, after all! I can’t serve it over crusty bread, but maybe it would work over cauliflower rice. That’s another thing I haven’t tried yet, so this may be my excuse. Coming soon: shakshura over cauliflower rice!
Whole30 Menu: Day 10
- Prosciutto egg cup
- Curried chicken salad on romaine
- Jonagold apple with almond butter
- Marrakech ribeye steak
- Spicy roasted carrots
There’s nothing new in there, but I took some photos of my egg cups in progress on Sunday so you can see how I make them. They’re pretty fantastic. I’d be losing my mind over breakfast every morning if I didn’t have these.
Whole30 Breakfast Recipe: Prosciutto Egg Cups
- Half a slice of prosciutto lines the bottom of a well-greased muffin tin.
- Add a pinch of frozen hash browns.
- Chopped grape tomatoes and yellow sweet mini pepper.
- Chopped mushroom and scallions, reserving the greener tops.
- Egg batter is just 6 eggs, beaten with garlic powder, salt, pepper, whatever spices you like. Once that was poured in, I topped them with the greenest bits of scallion.
- The finished product, baked at 350°F for 20-25 minutes.
Much is owed to this recipe, which was the template for my version. I, too, like a few shakes of Frank’s Red Hot on mine.
How do I feel?
Just fine. Maybe a bit like a slug since I didn’t get out at all today. You can blame the weather for that. Remarkably, for being stuck at home with all of the tasty things in my cabinets, I was not struck by any cravings. I probably did not drink as many fluids as I should have.
As I’m getting ready to sign this off and go make a pot of tea, I remembered that when I tasted my blueberry lemon lavender tea last night, it seemed sweeter than I remember. Recalibration in progress!