I woke up this morning, 5:30a, as usual, fed and walked the dogs, as usual, but as I was getting ready for work, my stomach started doing flips. I chalked it up to the fact that I ate pulled pork and home made coleslaw that I had made the day before. I've been on a "lifestyle change" for the past 6 weeks and have cut white sugar, white flour and processed foods out of my diet. (I wish I could say that its made a huge difference, but I really haven't seen that much of a difference, except that I'm sleeping better, which is a plus). Anyway, the pulled pork was amazing, slow cooked for a short 12 hours, but I thought that because of the sugar content of the BBQ sauce, that my stomach was not taking it well. I got ready, assuming it would go away. I made my usual morning smoothie, thinking it would sooth my belly, but 15 min. into my 35 min drive to work I started to regret drinking it. I barely made into the Panera Bread bathroom. Ok, that made me feel better, onto the 4 interviews that were scheduled every half hour starting at 8a. By the time we were onto our last interview, I was sitting in a puddle of sweat, fingers and arms aching, and sort of zoning out. As soon as we were finished I went home, peeled off my clothes, made a cup of green tea, and by the time my head hit the pillow I was out cold. I woke up at 4p, dogs begging to be let out and feeling a little bit better,still a little bit dazed,but actually a little bit hungry. I glanced into the over stuffed fridge as the dogs sat at my feet, all of us looking as if we were expecting something to jump out at us. I needed something comforting, yet not to heavy, knowing all to well what could happen all over again. I took out the pound of mushrooms, left over rice from the other night, some cheese and eggs, and made myself a little casserole. It actually came out so good, I'm saving the recipe:
Leftover Rice and Mushroom Bake
1 pound mushrooms, sliced
1 sweet yellow onion or a few shallots, diced
4 cups left over cooked rice ( I used white, but it probably would have tasted better with
brown or wild)
1 cup of Ricotta Cheese
1/2 of an 8oz package of Cream Cheese
1 cup Parmigiano Reggiano
2 eggs
Hand full of shredded Cheddar cheese
Sauteed the onions in a table spoon of butter and a glug of EVOO, until translucent. Add
mushrooms, salt and fresh ground pepper to taste and continue cooking until the
mushrooms have reduced in size and created a liquid in the bottom of the pan. Place the
rice, and mushroom mixture in a bowl and mix well. In another bowl combine cream cheese,
Ricotta, Parm, eggs and mix well. Combine the two bowls together and mix well. Transfer
the mixture to a greased glass casserole dish, cover and cook for 30 min. in
a preheated 350 degree oven. remove cover and sprinkle (OK, OK, I DUMPED a fist
full on top, but you do whatever you like). Cook for another 20 min. or until the cheese
is melted. I'll let you know tomorrow, but I'm guessing this will be just as good cold as it
did hot.
and feeling much better after my day log nap and my super easy delish dinner I settled into my cozy bed, a dog on either side and whipped up this little project that I found on Pinterest the other day.
as the sun started to set and the Snow Moon came up over the trees, I pulled the covers up to my neck, put the iPad on my lap and settled into a night filled with my favorite TV shows, Pinterest (I'll be the first to admit, I'm obsessed) and a warm warm ginger spice tea, sweetened with agave nectar. Luckily tomorrow is my day off, with nothing to do but get my taxes done, clean the house, do some laundry...Oh, and finish editing the photos from my favorite family shoot. I love these guys. I joke, that one day, when I'm 100 years old and cant shoot a camera any more, I will publish a photo book of their life as a family, and Erin will have to drive me to book signings at Barnes & Noble's all over the USA. I have been shooting this family's major events (as well as everyday living moments ) starting with their marriage, and I don't intend on stopping any time soon.
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