Aug 182014
 

My friend Star came over for dinner and to help us write our wedding ceremony. She’s the officiant and we both have been working on the ceremony and vows for a bit now on our own. It was time to come together and make it all fit.

Since she’s a vegetarian, I wanted to make a recipe that was veggie friendly and that also used up some of the zucchini from our garden. I found a few different frittata recipes and decided to make one of them. I used two different frittata recipes to make my own. I liked the spicy ingredients in this recipe, but I also liked that the other recipe called for ricotta cheese (which I needed to use up).

Zucchini Ricotta Frittata Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 2-3 servings

Calories per serving: 410

From: http://www.simplyrecipes.com/recipes/zucchini_ricotta_frittata/

Ingredients

  • 6 large eggs
  • 1/2 cup ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 Tbsp chopped fresh basil
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup extra virgin olive oil
  • 2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)

Instructions

  1. Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to combine. Add the salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside.
  2. Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil. Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture.
  3. Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.
  4. Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes.
  5. Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned.
  6. Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve.
http://www.110pounds.com/?p=44018

The recipe called for 6 eggs and said it fed 2-3 people. I think it actually fed more like 5 people. We each had a fairly large serving and there were two more servings left over (which I had one for lunch the next day). I put most of the spicy jalapenos on one side of the frittata and used the banana peppers on the other because they are less spicy and that was for Star.

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The recipe called for cooking the frittata on the stovetop for 5-6 minutes. I ended up cooking it for more like 10 I think. It was really jiggly and a little too wet still. This was the first time I made a frittata so I used some of Michael’s experience to figure out when it was ready to be baked. Perhaps using a cast iron skillet is why it took longer…? Who knows.

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It was looking much better. I put it in the oven under the broiler. Again, the recipe called for 2 minutes. I did more like 3-4 minutes. I took it out twice and tested it with toothpicks to see if it was done. It was pretty obvious when it was done. Here was the finished product:

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Star brought over  a loaf of olive ciabatta bread from New Seasons. It’s A-MAZING. Oh my gods, between the three of us we almost ate the entire loaf of bread. I can’t remember the last time I had this bread–maybe a year ago? It’s not something I eat very often and usually when I eat bread it’s the Costco gluten free stuff. So this was quite a treat! I also brought out some of the pickled red onions I made. Star LOVED them. :D

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We sat outside on the deck and listened to the kid’s football (or soccer) game going on in the distance. The crickets were singing nearby and the there was a lovely breeze that cooled down the hot day. I had a glass of the Trader Joe’s Coastal Sauvignon Blanc wine (it’s fabulous) with dinner and lots of water. Dinner was good but Michael and I both agreed that it needed a meat. Chorizo would have been nice. I think diced ham would be great, too. The dish would definitely be better with some salty, flavorful meat in it. Despite that, it was a decent vegetarian meal and Star loved it so that’s what counts.

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After dinner we worked on the ceremony. We ended up getting it done, a rough draft that still needs a little tweaking, but it’s done. One more thing to cross off the to-do list!

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I also printed out a bunch of poems I liked. One of my friends will be reading a poem during the ceremony. I narrowed it down to four and Michael read them all and picked his favorite. The runner up, that I still love, is this one:

TITLE UNKNOWN
~ By Carl Sandburg ~

I love you for what you are, but I love you yet more for what you are going to be.

I love you not so much for your realities as for your ideals.

I pray for your desires that they may be great, rather than for your satisfactions, which may be so hazardously little.

A satisfied flower is one whose petals are about to fall.

The most beautiful rose is one hardly more than a bud wherein the pangs and ecstasies of desire are working for a larger and finer growth.

Not always shall you be what you are now.

You are going forward toward something great.

I am on the way with you and therefore I love you.

Isn’t that wonderful? Still love it. We ended up choosing something else for my friend to read. TBD. Star is Najavo and we are including a Native American blessing in the ceremony as well as some other elements that mean a lot to me. Michael seemed more interested in the words, as I was more interested in the symbolism, and he picked out things he liked for the vows from various print out examples. I liked all the ones he picked, as well as a few others. Despite what he says, there will NOT be the words “obey” in our vows. :P

On Sunday I went to yoga and then spent some time in the yard pulling weeds (god it’s been never ending this summer!). After that we went to Cartlandia for lunch. I got a buffalo chicken wrap in a spinach tortilla from the Good and Evil Wrap. I love that place and was craving it lately.

lunch

SO GOOD. After lunch we had a dance lesson. The DJ we hired for the wedding also teaches dance. I brought the shoes I am going to wear for the ceremony (my grandmother’s shoes) and also my favorite pair of heels just in case. They had converted their garage into a dance studio. It was pretty nice. The private lesson was an hour and we got a discount due to hiring them for the wedding.

I have some dance experience. I took ballroom dancing classes but it was over a decade ago. At that class I learned the basics of ballroom dance–tango, salsa, box step, etc. I remember it being hard and a  really good workout. I was hoping some of that would come back to me once we started but…not so much.

dance

Lynn and her husband Mark taught us how to dance to our first song and showed us a few choreographed moves. It was so hard! It just didn’t come naturally like I thought it would and I felt like Michael and I were out of sync often. I also noticed that *I* try to lead too much. It’s just not in my nature to follow. LOL. We spent an hour with them and when we switched partners and I danced with Mark or even Lynn, I was impressed with how good they dance. I also noticed that I danced better with them because they were confident leaders. I think Michael and I need a LOT of practice still!

We may end up doing the typical prom dance sway if we don’t practice…

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Jul 212014
 

Friday

On Friday Michael and I biked into work together from the park and ride. I was a little wary because my right knee had bugged me the night before (I have no idea why because I’d taken it easy that week after my race). It didn’t end up being too bad, though, and I made good time getting into work. Here is a break down of the morning commute:

ridein
I burned 327 calories in the morning. The ride home was really warm but comfortable, the sun was out and it was really pretty outside. My knee was doing ok. Michael left work earlier than I did and rode all the way home, I rode to the park and ride and then drove home from there. I know now that I most likely will not reach the goal of being able to bike the entire way this summer. Hopefully next year… :(

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Here are the afternoon stats:

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I burned 296 calories on the way home. When I got home Michael and I got ready for our new mattress to be delivered (more on that later) and then jumped on the bed with excitement!

Saturday

Saturday morning Michael and I went over to Dove Lewis Hospital for a two hour Pet First Aid class. I had been looking forward to this class for months! We tried signing up back in March but it was full. Bella is such an active (crazy) dog and she hurts herself a lot (and we’ve hurt her accidentally), so I knew it would be beneficial to take a class like this.

belly

The class was really thorough and the instructor was funny and made the two hours fly by. She had anecdotal stories and used some “dummy” dogs as examples. We learned how to perform CPR on dogs and cats and even got to practice on the fake dogs. It was a lot harder than you think it is. The heimlich maneuver is the same principle as with humans, except with cats you turn them upside down. Doing CPR on a dog is very similar to humans. Put them on their side, though, and the compression rate is the same as humans. She suggested to do it to the beat of Staying Alive by the BeeGees.

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I wanted to share some of the tips and information we learned in the class. One of the big tips was to use KY Lubricant on open wounds. For example, if Bella is out and about and gets a gash or open wound, clean it with water to get the dirt and stuff out of the wound, then put KY on it and wrap it with a bandage. This is for a few reasons–first, using something Neosporin traps germs and dirt in the wound. Second, the tissues needs to stay moist in order for the vets to sew it back together. Good tip!

We learned how to take the pulse on a dog and cat and even got to practice on a real live dog. This is Phoebe:

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Phoebe was super cute and a really good dog. And she was clearly used to being man-handled in classes! So if you put your hand underneath the dog’s leg, kind of like the “armpit” or elbow, you can feel a pulse. A normal heart rate for dogs is 80-140 beats per minute, for cats it’s 140-200 beats per minute. If the pulse is really slow in cats, that’s a bad thing. When they are in distress their heart rates and temperatures tend to decrease instead of increase.

If the dog has been injured badly and needs to be picked up, or has injured their head/face in any way, you want to muzzle them to prevent further injury–especially to yourself. The vet said that even if it’s YOUR DOG, that doesn’t mean it won’t bite you if it’s freaked out. She showed us how to create a muzzle with a scarf (or belt or leash). You wrap it around their snouts (not too tight, they still need to breathe and swallow) then wrap it around the back of their ears and tie it off.

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Giving mouth to mouth is the same as humans, too. You cover their nose and mouth, letting the tongue hang out a little bit and then breathe. If the dog is still breathing but they seem weird, check their gum color. If it’s grey/blue/white/purple, get to a vet hospital right away. If it’s pink they are doing ok and the heart is working properly. If the gums are bright red they might be suffering from heat stroke.

Heat Stroke! Something I have worried about with Bella. She said that some tips for heat stroke is to cool the dog down with room temperature water–just get them all wet. Put them in front of a fan to cool off. If they are panting really hard, check for saliva. If they are drooling and it’s a normal amount/color/consistency, they are probably ok. If there is no saliva or it’s a weird color or thickness, they are dehydrated and need to go to the vet hospital right away. She said don’t use ice water to cool down the dog because it causes the blood vessels to constrict and is counter-intuitive to how dogs cool down.

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The class was definitely more dog focused, but it did cover some good cat stuff and there was some hands-on experience as well as discussion. The vet answered a lot of questions that people had and everyone had some good questions. I asked her about some of the stuff we’ve wondered about Bella and she reassured us about things. I asked about the mushrooms that sometimes pop up in our yard. I do my best to check the yard a few times a week and pull out any that I see but you just never know. She said the ones that grow in our yards here in Portland SHOULDN’T be poisonous, that Bella might just get diarrhea for a day or so. But there ARE some super poisonous mushrooms, especially out in the wilderness, and she suggested you don’t let the dog off leash in the springtime while hiking just in case she finds something. Some signs of poison–diarrhea, vomiting, neurological issues (like stumbling, not being able to walk, her dog had been poisoned once and was licking the walls–so just look for abnormal behavior) and seizures. Those are obviously medical emergencies and the pet should go to the hospital.

It was a great class!! I am so glad we went and I would recommend it to anyone here in Portland. It was by donation (and donations are great because the hospital is open 24/7). If you live elsewhere, definitely find a pet first aid class near you. It was so helpful and I think it taught us a few tricks that we didn’t know before and gave us some insight on what to look for.

After the class Michael and I went downtown and grabbed lunch on our way home. We stopped at a sushi cart, The Rolling Gourmet. I know, I know, sushi from a food cart? It sounds terrifying but it was really good. Michael has been raving about this food cart for awhile now. The rolls are really big, so you only need to order one specialty roll. They come with two sides–I got a california roll and a cucumber salad. The specialty rolls rotate every day so it’s something different each time.

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I got the LOL roll, which was spicy and had tuna, tempura, cream cheese, mango and avocado in it. Michael got the Ruby Red roll. It was even spicier! It had fish eggs on top and jalapenos. We sat in the park across from the food carts and enjoyed our lunches in the sunshine while the musicians played their banjos and kazoos and sang. :)

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I hit the gym in the afternoon (which was actually kind of nice because the gym was completely empty!). I did some weights and then the elliptical for about 15 minutes. I went hard on the weight lifting and kettle bell work but half-assed the elliptical. I just wasn’t feeling it. I don’t know why going in the afternoon makes me less motivated to go hard…

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Sunday

My Sunday started with a warm-up on the elliptical and then yoga class. I really needed that yoga class. I’d been feeling tight in all the wrong places.

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Then I spent some time in the garden. All that work I did getting rid of the blackberry bushes…they are all back! So frustrating. I did a ton of weeding and trimming and trying to dig out the blackberry bushes. A few months ago when Michael and I planted our veggie garden, we got something like 18 jalapeno plants. Well this weekend I noticed that one of the plants was growing weird looking jalapenos…

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Um, what are they?? Pictures posted to Facebook. Some people said anaheim peppers, I thought banana peppers, someone else said poblano, someone else said Hungarian yellow waxing peppers. Still no idea. The plant looks EXACTLY like the other jalapeno plants. Just with neon yellow peppers on them.

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I ended up slicing up some of the larger mysterious peppers and put them in a jar with salt and vinegar. This is something Michael does every year with our jalapenos and we have delicious pickled jalapenos all winter long. I decided to do the same with these peppers and time will tell what they taste like…Oh and that tip they say to use latex gloves when chopping peppers? Yeah. Ooops. Didn’t know about that until after I cut these babies…lesson learned!

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