Where you are always allowed to play with your food!
Indian Take Out
Samosa Chaat, Eggplant Bharta, and Naan
Peach Pie
Super ripe peaches peeled, sliced, and placed in a pie crust, free formed. Brushed with melted better, sprinkled with a bit of sugar, and baked at 400 for about 20 minutes. Served with vanilla ice cream and whipped cream. 
Guys! One of our favorite holidays is TODAY! We have a favorite local doughnut shop, Sara’s Doughnuts. It is awesome! We celebrated big! I hope you did, too 😉
Yesterday I made a big breakfast with scrambled eggs, sausage links, and hash browns. There were only a few leftovers; a spoonful of eggs (went to Brutus), 4 sausage links, and a couple spoonfuls of potatoes. This morning I decided to make omelettes with the leftovers.
I diced up a small onion and cooked it in a bit of Worcestershire (my favorite ingredient) for about 4 minutes. I added the potatoes and cut up sausage and crisped up everything together with a bit of salt and pepper. I scrambled 3 eggs per omelette with a couple pats of butter in the pan. Then I moved the pan around just a bit until the eggs started to set. I added half of the mixture to each omelette (enough for 2). Of course I added tons of cheese 😉 Then I folded one side to the middle then gently folded it on to the plate.
Look at these pretty eggs…
For lunch today, I threw together a bunch of ingredients from the farmer’s market yesterday. I used baby kale, cauliflower,sliced cucumbers, radishes, and turnips. I also topped it with mozzarella cheese, toasted macadamia nuts, and a drizzle of blue cheese dressing. I have never eaten turnips raw before. I loved them! These combinations all worked well together. 
Evening folks! I made this yummy sandwich for lunch today.
First I started cooking down a pint of sliced mushrooms with a tablespoon of butter, a splash of Worcestershire (leave out to make this vegetarian), and a sprinkle of salt and pepper. I cooked them down for about 15 minutes. 
Meanwhile, I took a couple handfuls of the baby kale I got this morning at the market. A few leafs had some thick stems, so I ripped off just the leaves on those. I cooked those down in a touch of olive oil with some salt and pepper.
I put mayo on both sides of both pieces of bread. I used Swiss cheese on both sides of the bread and added my kale and mushrooms. 
Mayo on the outside of the bread on a grilled cheese is how most restaurants make their grilled cheese sandwiches… PERFECTION!!!!
Fun Foodie Family 