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Well, here we are, just a couple of days officially into fall. Signs of the season are showing a little more each day…changing leaves, cooler temps and earlier sunsets. Talking with a friend yesterday, she voiced her sadness over the end of summer.  I told her I was in agreement.  Reflecting back on the last three months, apart from it feeling like the fastest summer on record, it was also quite memorable.

Breakfast Burritos

A part of this past summer, that will most certainly hold a place in our memories, are the chickens that joined our neighborhood.  It was a long time dream of a good friend, to raise her own, and to everyone’s delight, it was finally realized.  The small, but noisy, chicks arrived at the end of June and quickly made their presence known.  Soon, there was a regular flow of children making their way down the block to visit ‘the girls’.

Breakfast Burritos

My boys and I had little experience with chickens, but found ourselves quite mesmerized by them.  Their funny ways of pecking, stretching their wings and rate of growth became fascinating dinner conversation.  Out of the entire summer of busy-ness, running boys to practices and activities, some of the most relaxing moments came at the end of the day, sitting under the weeping willow tree with my friend, as we watched ‘the girls’ meander around her yard.  We observed their funny personalities, who seemed to be the most in charge, who might lay the first egg, who was the best at catching grasshoppers.  Mindless conversation that left me relaxed and refilled as I wandered home each evening with the setting sun.   Yes, I will most certainly miss these moments of summer.

Breakfast Burritos

 

Breakfast Burritos

While eggs were certainly part of our regular chicken observations, these breakfast burritos have been on our list of favorites for some time.  In line with the simple eating we love, these burritos can be filled with a couple of eggs and any veggies you may have in your crisper.  I especially love it with green onions, poblanos and chopped tomatoes.  Of course there must be avocado and salsa on the side too.

Breakfast Burritos

Breakfast Burritos

Breakfast Burritos

Ingredients

  • Eggs, at least 2 eggs per burrito, scrambled
  • Flour or corn tortillas
  • Various veggies--green onions, chopped tomatoes, peppers
  • approximately, 1/4 cup shredded white cheddar (optional)
  • Kosher salt & freshly ground pepper
  • Avocado, sliced (optional)
  • Salsa (optional)

Instructions

  1. Melt 1-2 teaspoons butter in skillet over medium high heat.
  2. Pour eggs into heated skillet, stirring occasionally, cook eggs.
  3. When eggs are half way cooked, add vegetables and cheese if using.
  4. Continue to stir gently until eggs are fully cooked, season to taste with salt and pepper.
  5. Place eggs on warm tortilla and roll.
  6. Serve immediately with avocado slices and salsa.
http://thishomemadelife.com/breakfast-burritos

 

Are you back to school?  Today marks the beginning of our school year.  We’ve done the school supply shopping (does anyone else feel like that’s just a scavenger hunt gone wrong?).  Each boy is sporting a new pair of shoes.  It’s the beginning.

(a little throw back to our early back to school days and today…we’ve come a long way)

The Best Homemade Lunches on the Planet

I had to laugh when I read the most recent circulating post by Jen Hatmaker.  I’ll admit, a few similar thoughts have crossed my mind in the weeks leading up to this first day.  We’ve enjoyed our time together, but the closer this date crept on the calendar, the more I could see it was time.  A few more scuffles between brothers, less interest in the swimming pool and other activities that had kept us busy the last couple months.  It’s time for catching up with friends, getting to bed a little earlier and finding our routine again.  After all, there’s plenty of things to look forward to as fall creeps ever closer.  Football season, apple picking, jeans, sweaters….*sigh*…..Yes, I do believe I am ready.

The Best Homemade Lunches on the Planet

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If you’ve been following along with me for awhile, you may remember the Farm to Table Project.  In 2013 I documented the growing season of Rhizosphere Farm, a small organic farm at the time, located in eastern Nebraska.  At the end of that season, farmers Matt and Terra Hall, took a year off to find a permanent home and land so they could further pursue their dreams of sustainable farming and feeding their community.

After a lengthy search, a permanent home for the farm was found in Missouri Valley, Iowa.  The 2014 growing season started off beautifully, and the first time I visited the farm’s new location I was in awe of the bounty in the fields.  Matt and Terra, along with their assistants Nick and Jackie had the farm looking like they had been there for years, instead of months.

Rhizosphere Farm

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