cooking and baseball

Tomato, quinoa, squash, and red pepper gratin.  

Well, I love this recipe, so I thought I'd share it.  I always double it so we can eat it for 2 dinners and then Nathan can take it for lunch on the 3rd day.  

We saute our squash, but not too much.

We cook our quinoa, saute our peppers and onions and garlic, and let them cool a bit before we put in the eggs, milk, cheese...

 This recipe called for gruyere but the girls don't love it and it's darn expensive.  I LOVE creamy havarti.  I used to buy it from the expensive cheese section (like biennially), but then I found it over with the cheddar and every-day cheeses in a much cheaper brand.  Goodness, it's good stuff.

Anyway, follow the link at the top.  It's a great way to use a pile of squash.  It's earned it's place in the rotation at our house.


Nathan has always taken the older girls to a Driller's game while I stay home with a baby, for years.  And now, look at us, we have big people and we can all go.  But it was rainy and cold on the night we had tickets.

This is Katy-Kate in my jacket while we waited for the storm to pass.

Yay, the sun is coming out even as it sets.  Lovely.  Clouds are one of my favorite things.

Claire rejoices.

We caught one inning before we had to head home.  But they were kind enough to give us tickets for another game.

These girls had a 9:45 bedtime.  My gracious.  But they sure are cute.

Yesterday, I finally made my creme fraiche.  So tonight we're having Peach and Creme Fraiche Pie.  I'm too impatient to wait until peaches are actually good, so we're trying it with frozen peaches.  I'll let you know how it goes.