Billie, spinach & family visits

Come rain or come shine with Billie Holiday is playin’ on pandora…” but I’ll love you always
I’m with you rain or shine”.
And @ GCC the house is completely quiet now that they’re gone.  But while they were here, we had Billie, spinach & family visits.

LOVE this lady!  This is Lorrie and while I hope she won’t mind me capturing this adorable picture of her, she can’t hurt me cause she’s on the road and several miles away ~ nanny nanny!

Unfortunately I didn’t get a picture of her road companion, my MIL, Bonnie (aka Granny). We have a rule @ Casa Jaeger and that’s a strict “no cell phone” rule.  We don’t allow phones during our convo’s or meals and so it was hard not to snap a pic of Granny holding Doz as she crept up on her lap in the recliner, or stole kisses from her…you gotta know my MIL, and she’s not fond of dogs, so it was even more priceless.  My phone was nowhere near to capture the moment so I’ll just have to remember it!

Every year at this time, Bonnie makes her way north to spend the summer at her place in Minnesota.  And since she stopped flying several years ago, kindhearted Lorrie has journeyed down south to fetch her to make the long trek north with her.  They’re quite the roadtrippin’ pair!!!

MIL said this will be her final year to travel north – she’s 86 and it has become more difficult to travel.  Kudos to her for doing it this long – huh?  I’ve certainly enjoyed the visits, getting to know Lorrie, and catching up with her every year–I’m gonna miss that!

Well enough of that!  What do you do with an abundance of fresh farm eggs?

You make delicious vegetarian spinach egg cups!

Here’s the GCC menu along with the recipe.  I hope you’ll enjoy!

Dinner Menu~

• chicken kabobs
• avocado-corn-tomato salad
• cilantro lime rice
• mini cheesecake w/ fresh raspberry sauce

Breakfast Menu~

• spinach egg cups
• fruit salad w/agave glaze
• mango muffins

Spinach Egg Cups

• 6 eggs
• 2 T. cream
• salt/pepper (to taste)
• 2 t. fresh dill
• 2 t. olive oil
• 1/4 c. onion (finely chopped)
• 1 c. fresh spinach
• 1/2 c. shredded mozzarella

Preheat oven to 350 and line muffin tin. *(I love to use the silicone liners as the cups will just slide out!)

In a large bowl mix together the first (4) ingredients.  In a skillet on the medium setting, heat the oil and add the onion and cook until clear.  Add the spinach and cook (about 3 minutes).  Remove from pan and allow to cool for about 5 minutes. Gently mix into the egg mixture and toss in the cheese til completely combined.  Pour into the muffin pan and bake for 14-18 minutes until brown and firm to the touch.

*Note:

• you may add ham, bacon, prosciutto or any other meat of your liking in the last step
• you may chop the baby spinach before sauteing, however I wanted to make more visually appealing cups for my photos
• can be frozen for “on-the-go” meal

As I continued to sing along to Come rain or come SHINE…I thought if it’s mainly “shining” out there, someone will be missing these sunnies on the road. Found ’em after our sayonara’s.

Guess a trip to the post office is forthcoming.  Safe travels and happy trails lovey’s~