...dirty feet and a wide open mind.

So wrong. but so dang good.

So.... remember .... I think just a couple posts back when I talked about cheesy waffle fries?

I made them again tonight.... and you all NEED to make these.
Bad for your health, yeah yeah yeah.
But so. dang. good.

So let's just throw it all out the window just this once. Because it will make me feel tons better if I know  that I'm not the only one making these irresistible diet saboteurs.

So buy some frozen waffle fries. (it's never going to be healthy. never ever. so I figure, why bother messing with making the actual fries, just use the dang frozen ones!) We buy the Alexia brand.
Get some shredded cheese. Organic is good. If you're a veggie than your favorite vegan brand will do.
And then the bacon bits. Again, vegan alternatives will work just fine.

My brand of waffle fries baked on a cookie sheet for about 35 minutes at 450 degrees. I basically just baked them until I felt they were crispy enough.
Then I took out an old pie tin, sprayed it with PAM and did one layer of potato fries.
then cheese.
then bacon.
then another layer of fries.
then cheese.
then bacon.
the another layer of fries.
then cheese.
then bacon.

Bake for another 5 minutes. I don't even mess with the oven after the fries come out the first time, it doesn't matter much, you're just heating it all up and melting the cheese.

and then let the gluttony begin.

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*phew* I feel better sharing this. Go forth and make cheesy waffle fries.

(I know, that this is the most obvious non recipe in the world. But I've had these things at all sorts of fairs and things, and the other day it just struck me, how easy this would be! So there you go.)

just tryin' to find a place to land.

I'm feeling MUCH better. I'm feeling smart, strong and I have this huge sense of freedom and it's feels good.

I have some things to share this week, and they will come later, tomorrow maybe, idunno.

But I realized after eating breakfast that I wanted to share a recipe.
So, I used to make these "low carb, high protien, low fat, healthy heart, and any other diet title we could use here" egg muffins/squares for my dad.

Neil reminded me of them last week, because we really do struggle with breakfast options for him. We try to avoid as much grain as we can around here, but at the same time he doesn't have a lot of time in the morning. When you wake up at 4:30 every morning you try to sleep in as late as possible and get ready as quick as possible. Well, he does anyways. Boys.

So I whipped up this variation on what I was making for dad - not as heart healthy I suppose but perfect for neil:

Yummy Egg Casserole that you can cut up into bars and heat up quickly and eat and they are really good. Super good even. (Ok, ok, I'm working on a better name. Egg casserole just isn't fun at all.)

I used:
1 dozen eggs (from a local farmer)
1 (roll??) of beelers breakfast sausage - sometimes we buy maple flavored. mmmm. (we buy beelers brand because it is free of nitrates and we believe in their farming practices, but of course, any kind of breakfast sausage or breakfast meat will do!)
1 block of cheese or bag of shredded cheese (We use Organic Valley raw sharp cheddar cheese). I just chop up my block into small chunks.
1 bunch of green onions - diced however you please
1 onion - chopped however you please
sea salt
black pepper
oregano
basil

So, brown your sausage and drain. Crack and mix all the eggs in a mixing bowl. Add sea salt, pepper, oregano and basil. Stir. Toss in green onions and onions. Stir. Add in cheese chucks and sausage. Stir. Pour mixture in a greased baking dish, mine was 9x13 that I sprayed with PAM. Bake at 350 for 35-40 minutes.

After I take mine out I let it cool a bit then I slice it into bars. I put the bars in another dish in the fridge so that in the morning, Neil can just grab a couple, heat them up and head out.
Also - I always use basil and oregano in my eggs. I have no idea where I picked that up, but it started with scrambled and now you find it in pretty much all my egg dishes. I just like it. Use them, don't use them, try something else, it's all good.
Obviously, nothings really exact here. Sorry about that for anyone who cares - I just don't really enjoy measuring, I just sort toss things in and hope it's enough. This kind of recipe is very good for that sort of thing. You can play with it, try all sorts of different veggies, meats, seasonings. Go crazy. And then tell me about it so I can try it.
Also - the original recipe calls for a couple tablespoons of milk. Neil and I are milk free so I don't add it. I used to add it to my dad's though and I seriously can't even tell a difference.
This recipe is nothing new, you can google it can come up with all sorts of things, but here is one of my little versions of it!

I just wanted to share this - it's so so so easy and so perfect when you're busy in the mornings. Plus, there are so many different variations on this and it's another great recipe to use after a successful trip to the farmer's market. :)

Gotta get to work on some things now, I've really stalled way too long. And I'm kinda hungry...