Sunday, November 30, 2014
Saturday, November 15, 2014
Time flies, especially the older I get, the faster it seems to go. 12 years of marriage and 3 kids later, it is hard to sit back because life going by at a very past pace. I don't wish any day to go faster, but during the fall, days seem to go so fast and slow. All at the same time.
This is my view during harvest. The rear-end of the trucks, tandems, wagons and semis. I work at the biggest building in town.
This is Dave's view during silage season, loading on the go.
Dave's view during corn season, loading on the go.
I'm thinking we are getting too much window time! Excuse me while I step outside for some fresh air!
My older two helping out in the office. I really believe Macie could run the scales by herself. She also keeps a watchful eye on the guys in the drive, and tells them once in awhile on the radio to "Get to work!" Not that I would EVER to that. At least on the radio!
Mason's first ride in the combine. Meme and Papa finally talked him into a combine ride. This past spring he didn't know what to think about big tractors! This weekend he rode on the combine he also rode with the neighbors in their tractor and semi for a ride into town to the elevator.
Thursday, November 06, 2014
Eating healthy has started to become the normal for me for a few months. It has been a challenge, but also a new habit I am glad to stick to. My new healthy challenge has made me take breakfast creativity to a new level. I decided to take some of my favorite foods and include them in my breakfast.
I started with a cauliflower tortilla, topped with an egg, tomato, spinach, avocado, cilantro, and Frank's Hot Sauce. Top with some shredded cheese too! This quick recipe is delicious, filling and low-calorie.
- 3/4 head of cauliflower riced or 2 cups riced and packed
- 2 eggs
- Salt and pepper to taste
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Grate or use blender to rice cauliflower. Make sure you have 2 cups packed.
- Place riced cauliflower in a bowl and microwave for 2 minutes and stir, then another 2 minutes and stir. Place on a dish towel and squeeze excess moisture.
- Place drained cauliflower in bowl, add eggs, salt and pepper and mix until combined.
- Spread mixture onto a lined baking sheet into 6 flat circles.
- Place in oven for 10 minutes, take out of oven and flip tortillas and bake in the oven 5-7 mor minutes.
- Place on wire rack to cool.
- Heat a medium sized pan over medium heat and place tortilla into the pan pressing down slightly and brown them. This step gives them a slightly crispy edges and a nutty taste.