Gah...

Finding morning time is HUGE thing for me. My fall class schedule has me all out of whack.

Mondays and Wednesdays I go straight from working out to 2 hour class with no break starting at 8 am. And Tuesdays I have a 3 hour lab to 2 hour lecture back to back starting at 9am, work in the morning before class on Thursdays....blah blah blah.

My dilemma is that I like to lounge around, listen to
m o r n i n g m u s i c, read b l o g s , make a delicious breakfast that consists of possibly three courses, bathe (sounds nicer than shower), try on six different outfits before I decide on one, ideally post my own blog (maybe about a breakfast I ate) and be in an appropriate learning mind frame.

I can be slightly time efficient too. All that in UNDER two hours. What a deal!

It hasn't happened at all this term.

In fact not only has it not happened. I don't think it ever will. Unless.... nope never gonna happen.

Let's say I left my a&p lab early today (not saying I did but, IF I did), I would have had the following delicious meal this late morning, read blogs, tried on six different outfits, bathed and posted.

Whew.

Frittata:
3 tbsp chopped bacon ends*
1 portobello mushroom sliced in 1/2" pieces.
1 shallot chopped
1 tsp fresh thyme
4 eggs lightly beaten
3 tbsp water
s&p
Chevre

*Bacon ends are my preference because you can trim most of the fat off and still have the delightful thick meaty pieces. Plus, they are cheaper and usually higher, no nitrite, quality. You can find them at most meat counters.

Saute the bacon ends for about 5 minutes until almost crisp, add shallot and saute until tender, add mushrooms and thyme until juices start to release from mushies. Beat together eggs, water, s&p and add to pan dot the top with marble sized chunks of chevre. Bake in oven for about 20 minutes at 350 degrees until fritatta is set.

Eat leisurely with fresh spinach, whole wheat toast, coffee, fresh fruit.

And then...Enjoy the rest of your day!