There’s a definite ebb and flow to life, and right now, I’d say my little family is swimming in the middle of both. We’re flowing in the sense that we’re-quite literally-growing!
Yes, friends, baby #3 is on the way! Our sweet baby girl (our #2) and this upcoming arrival will be a whopping year and two weeks apart. So we’ll be a bit of a crazy house with three little ones just barely age 3 and under. We’re excited and scared and oh-so-tired just thinking of all of the diapers and naptimes and bottles that the future holds. But oh-the snuggles and the beauty of watching these three little people fall in love with each other-it’s magic.
Or it will be. I know it will be, because that’s exactly what I’d call watching Benson and Ziza become dear friends. Magic.
The ebb of it all? We’re definitely slowing down and trying to just take care of the basics right now. And I imagine that will be our status quo for the foreseeable (and unforseeable) future. So, this little corner of the Internet is taking a backseat to the demands of raising and growing little humans. Because goodness knows that’s big. And that often, in some seasons more than others, that alone takes up every ounce of soul inside of us.
I’m convinced it’s supposed to be that way.
And on days when my head is clear-and even sometimes when it’s not, I feel so much of God in it. There is so much of God in this thing we call motherhood. Thank the heavens for that.
In the ebb and flow of all of this-
-and believe me when I say that’s certainly a tidy little phrase to wrap up the messiness that life has felt like and looked like lately-
-I felt strongly that we needed to continue the tradition and celebrate with a gender reveal. So we did. It was simple and quick and we brought the people we love most into our home to discover the news with us and eat. Because celebrating requires food. Good food.
The gender reveal looked a little like this…
A jumbo black balloon and a (highly supervised) toddler with a sharp knife…
And shock. I seriously would have probably bet you one of my limbs that a little boy was on the way.
But the color of the day was purple. Because Zurcher’s didn’t have any pink sequins. (Really, Zurcher’s?!) And we’re excited to meet her at the end-ish of July!
(I mostly love this picture because it is so Benson! Grandma’s trying to take a quick picture of the spread, and he can’t wait to dig in. He gets it from me, ha!) Back to the good food. We decided on a really simple brunch menu. Homemade raspberry and blueberry muffins, a yogurt bar, egg and bacon cups, and quiche. This easy, cheesy sausage and bell pepper quiche.
This recipe is a favorite for so many reasons. One reason? The recipe makes two quiche. One for dinner and one for the freezer for another week. Or one for dinner and one to use for breakfasts for the next week. It’s that good. You’ll eat it for dinner and be totally fine eating it for breakfast the next day. And the next.
- 1 lb. sausage
- 2 large bell peppers, diced
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 c. sour cream (can use reduced fat)
- 2 unbaked pie crusts (I usually buy the deep dish crusts in the freezer section)
- 8-12 oz. sharp cheddar cheese, shredded (depends on how cheesy you like it)
- 8 eggs
- 1/2 c. fat free half and half
- 2 tsp. parsley
- 2 tsp. basil
- hot sauce (optional, to taste)
- Preheat oven to 375 degrees.
- Brown sausage over and remove from pan and set aside.
- Add a little bit of olive oil to the pan (just to lightly coat it) and saute peppers and onions over medium heat. After a few minutes add the garlic for two more minutes, stirring often to avoid burning the garlic.
- Stir in sausage and sour cream.
- Mix in cheese and let cook for two minutes, or until cheese is mostly melted.
- Divide mixture into the two pie crusts.
- Whisk together eggs, half and half, parsley, basil, and hot sauce (optional, to taste if you like some heat).
- Pour egg mixture over meat and pepper mixture in pies.
- Place pies in oven and cook for 45-50 minutes or until the tops are puffed up and slightly golden.
- Let each quiche stand 10 minutes before serving.
- After baking, you can also let the pies cool, cover with foil and a freezer bag and freeze them! To reheat, give them time to thaw in your fridge for several hours, and then put them in the oven at 325 (still covered with aluminum foil) for 30 minutes.
It’s perfect for Easter. Perfect for Mother’s Day breakfast or brunch. Perfect for anyone who at anytime wants a comfort food-y kind of breakfast meal.
Natalie
