I have to tell you, this Photography Project 365 is a very interesting thing to do. So far it’s brought a lot of fun into my life, as well as learning, improving self-discipline and most importantly, a lot of joy from sharing with you, dear friends.
Thank you for your support and following!
I love this project a lot now and definitely want to continue.
But there’s this slight bit I’d like to change. What I’ve learned is that adjusting is a good and wise thing to do … and for this reason, to adjust this project to the time and focus that the other projects on my site require, I thought I could try a little change and start posting my everyday-life pictures in batches once a week. Yes, I am talking about big, colorful, happy collages of my daily little joys sent from me to you once a week. And, of course, there will be my usual cooking, crafting, photography and traveling posts in-between.
I hope this does not sound too bad… 🙂
So let’s see how it works.
Wishing you a happy happy week!
Just stopping by to say hi and wish you a nice and relaxing weekend!
Mine has been really good so far, with getting ready and going to a theater being the best part of it.
See you soon!
I am very happy that I found this recipe, I have to tell you.
This baked egg boats (or small baguettes filled with bacon, egg and green onion goodness) are fun and super-easy to prepare and whether served for breakfast, lunch or dinner, they will bring a happy smile on your face. Highly recommended!
Here’s how to prepare your baked egg boats…
1. Preheat the oven to 350 F (175 C).
2. Cut a deep “V” through the tops of each baguette. Partially unstuff the baguettes. Set aside.
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and season with salt, pepper and red pepper flakes.
Just like this.
(A little note: At first, I used 5 medium sized eggs and found out it was not enough. So, if you are using medium eggs, use 7.)
4. Divide and spoon the mixture into each baguette boat and place onto a baking sheet.
5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center.
6. Season with salt and pepper if necessary.
7. Cut and serve while still warm.
(This amazing recipe was adapted from spoonforkbacon.com. Makes 4 baguettes.)
My strategy today: vanilla latte, countless pages of spring magazines and a lot of sweet crochet. In your face, snowstorm!!
Wishing you a nice day!