Hey There! I don't know about you but I am getting spring fever. With March just a few days away I can't wait to see the crocuses and tulips start to pop out of the ground. Tho, we here in New England need all this snow to melt. Come on snow MELT!
As I dream of spring, I have been browsing around Pinterest and the Web looking at gardens and gardening tips. I though today I would share a few with you.
Living in a condo with limited outdoor space (Oh I dream of the day, when the Hubby and I will purchase our own piece of paradise (a home) and I can have a glorious garden). Until then I will make due.
Last year to save space I converted an old pallet into an herb garden. It worked out great! You can read about how to create one for yourself here.
I also use lots of containers in my garden. I use them for my tomato plants and flowers.
You can read about how I re-purposed items as containers in my garden here.
I found this great chart on when to plant a vegetable garden.
Hi Friends! I hope you had a great weekend. We survived yet another 6" of snow. Who would have thought our warmest day yet, a mere 42 degrees, would have brought us snow. Now we are back down into arctic temperatures. My word has this been a cold winter.
I am not one to eat breakfast during the week, my tummy seems to take a while to wake up. So on the weekends I like to make a late breakfast for me and the Hubby. I love to cook and I am always on the hunt for new recipes.
I stumbled across this recipe on my friends Facebook page. I admit…I was initially drawn to it because I though it looked pretty interesting. (I love anything in a “bowl”!) But I was won over by how incredibly simple this recipe was to put together. And the fact that the Hubby said, "You have to make those!"
This is definitely a fun twist on the typical eggs, bacon and hash browns. Plus, this is a great way to use up leftover baked potatoes, or you can bake them ahead of time, or right before you need them.
Idaho Sunrise (Baked Eggs & Bacon in a Potato Bowl)
2 large baked potatoes (cooked)
1 Tbsp. butter, melted
2 strips bacon, cooked and crumbled
2 Tbsp. shredded cheddar or any cheese of your liking
1 Tbsp. fresh parsley, chopped
salt and freshly ground black pepper
Preheat oven to 350 degrees.
Lay the first baked potato on its side, and use a knife to carefully cut off the top third of the potato.
With a spoon, hollow out the middle of the potato to make a "bowl", leaving the potato as thick or thin as you'd like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Repeat with the second potato.
Brush inside of each potato with melted butter and sprinkle with a
little salt and pepper. Sprinkle a layer of shredded cheese into each
potato and add fillings as desired (vegetables, diced meat, etc.)
each potato about 3/4 full.
Crack one egg into each potato. Sprinkle
with a little more salt and pepper.
Top with additional cheese and
toppings if desired.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set.
this Idaho Sunrise recipe
They turned out so delicious, your morning favorites in a brand new package! You'll