Sunday, January 27, 2008
I spent most of this evening reorganizing and rearranging my creative space/scrapbook area. I'm really happy with how it turned out. Just needed to move some things around, consolidate, and purge some items for a silent auction at the retreat next month. I love having a pretty space that inspires me to make something. Lots of vintage and antique items that I've found in junk shop hunts. If you'd like to see all of the photos, GO HERE. I'm also putting a permanent link on my right sidebar.
My (39th) birthday is one week from Monday. (on Feb. 4th) There is scrapbooking all day on QVC, ha, so I might just sit and watch and make something fun. I don't ever shop...just watch. But it's fun to have it on!
Tonight for dinner I made migas. Yummo. Here's my recipe:
(tonight I didn't do the bacon. Just used vegetable oil instead)
I don't really have a set amount for all ingredients, sorry...just follow along. :)
This is also wonderful for a late Saturday breakfast or brunch!
1. In a large skillet, fry 8 slices of bacon. When crisp, remove from skillet, leaving bacon grease in the pan. (if there is an excess amount, pour some off. I use leaner bacon) Crumble the bacon when cooled and set aside.
2. Cut 8 corn tortillas into short strips. Dice one medium onion. Over medium heat with the bacon grease in the skillet, fry the onions until almost translucent. Add the tortilla strips to the pan and fry until slightly crispy. Remove onion and tortilla strips from skillet and drain on paper towel. Set aside.
3. Break 8 eggs into a bowl and fork stir with a small amount of milk or cream until all yolks are well-incorporated. With just a small amount of the bacon grease left in the skillet, over medium heat add the egg mixture. Stir until lumpy, then begin folding over the egg mixture so it becomes fluffy. Sprinkle with a little salt and pepper. Turn off the heat.
4. Add the onion/tortilla mixture to the cooked eggs and mix well. Sprinkle bacon on top. Top with shredded cheese (cheddar, jack, whatever you like) and cover with lid. Let sit for a few minutes until the cheese is melted. Dice 1-2 tomatoes. Uncover the skillet and sprinkle with tomatoes.
5. Serve with salsa and jalapenos (optional of course, but good!)
"A ruffled mind makes a restless pillow." ~Charlotte Brontë