Dogs helping us plant the garden.
Today we rebuilt the compost, cleared out the soil from the compost and put it in the beds, turned the soil (again), planted carrots, lettuce, strawberries, rosemary, oregano, basil, three types of tomatoes, three types of peppers, pickling cucumbers, regular cucumbers, potatoes, and green beans. Now, just to finish the trellis for the cucumbers and beans and we’re set.
Spring is the air. We pumped up the tires and got the tandem out for the first ride of the season.
My friends over at ProBar just sent me some goodies.
Today was the first day of the year I got out on my bike!!!
15 miles with 15 to 18 MPH headwinds!
Today I started the first day of my new job at Versiti. I will be training to become a Phlebotomist!
Up and at it this morning with 15 flights of stairs down at the lake from!
This mornings breakfast is fueled by Probar!
Congratulations to the Central Division Champions Milwaukee BUCKS!!!
We all know nutrition prep is one of the most important parts of any training program!
Here is one of my favorite crustless mozzarella, pepper and spinach tarts!
1 cups chopped uncooked onion
1 tsp minced garlic
1 cup roasted red pepper (I used fresh yellow today)
1 serrano or jalapeno
5 oz baby spinach
1 cup whole milk
2 large eggs
1 cup shredded mozzarella cheese
1 cup baking mix (such as Bisquick)
salt & pepper to taste
Preheat oven to 400º. Coat a standard size twelve hole muffin pan with cooking spray.
Set the cast iron pan over medium-high. Add onion cook, stirring until softened, about 5 to 8 minutes. Add garlic, peppers and cook 8 to 10 minutes add spinach stirring until spinach wilts.
In a large bowl, whisk together milk and eggs; stir in cooked vegetables, mozzarella cheese, baking mix, salt, and pepper. Evenly divide mixture among prepared muffin cups (about 1/3 cup each); bake for 20 minutes.