Oh Coop…

This will be short on pictures, and probably short on words as well. My dog Cooper is at the vet right now, after having surgery yesterday, Sometimes (read: most of the time) the Coop makes poor choices regarding what he puts in his mouth, and it caught up with him this time. He ate “a seven to eight inch piece of heavy duty fabric” according to Dr. Schaeffer, and my poor puppy had to get his tummy cut open to get it out. Dr. Schaeffer is THE BEST and Cooper loves her so much. Probably because she was the one who made his tummy feel better last time he ate something that he couldn’t pass (AHEM CORN COB AHEM


Last time he was at the vet, they kept him overnight the day after surgery and Dr. Schaeffer called with some updates. “Cooper seems to be doing really well, he’s hungry and very happy to see people, but I just have a question for you. Is he a vocal dog? We can’t tell if he’s in pain or if he is just whiny” How do you tell a vet, “oh don’t give him any more meds, he’s just THE WHINIEST DOG ALIVE”? What a silly boy 🙂

Cooper is fine now, and I’ll be picking him up in an hour. I can’t wait to see my pup again!

If you live in the Bothell/Kirkland/Mill Creek area (or honestly, anywhere in Washington) and need a great Veterinary office please check out Bothell Pet Hospital. They are absolutely knowledgeable, gentle and reasonably priced.


How I spend my free time

This is a pile of boxes. There are more boxes in every corner our house and they are full of our stuff. We are preparing for The Big Move which makes both me and my dog Cooper a little anxious (Michael is pretty calm about the whole thing). If I don’t blog for a few weeks, it’s because I’m either packing or cleaning 🙂 Wish us luck!

Cornbread Quiche Recipe for Tonya

I received this email from a friend at work today:

“You put this picture on your blog and no recipe on how to make this oh so nummy looking quiche?????? Lol!  I can google it Im sure but do you happen to have it? I REALLY want to make it one day. Drooling as I type….:)”

You’re right, Tonya. You can google it, but it’s more fun for me to post it on the blog! Enjoy!


Clean out the Fridge Cornbread Quiche – a very loose recipe inspired by Caitlin’s Quiche Cornbread

-1 box Jiffy Corn Bread mix (and the ingredients to make it i.e. milk and an egg)

-some vegetables (I used 1/2 of a Walla Walla sweet onion, a box of mushrooms that looked like it was going to brown out soon, a head of broccoli and the light green parts of 3 green onions)

-some milk

-some eggs

-Preheat your oven to 350

Mix up your box of Jiffy cornbread just the way it says on the box. Apparently, you’re supposed to let the batter rest for about 10 minutes before baking it, so while the batter is resting a cut up your vegetables. This is why this is called “Clean out the Fridge Cornbread Quiche”. You can literally use anything that is in your produce drawer. Got some bell pepper that’s about to look wrinkly? Toss it in. Mushrooms? Onions? Go for it! You’ve been doing some Italian cooking and you have extra eggplant? Yep, that works too. It’s summer and you have 100 zucchini lying around? Delish! Get whatever you need/want/have and cut it all up so that it’s a little smaller than bite sized. Start sautéing your add-ins and pour half of the cornbread batter into a baking dish. (The other half, I usually bake about 4 little corn muffins. I’m sure you could let it sit in the fridge until next time but I like cornbread!) The dish in the picture is a 10×10 but I’ve used an 8X8 or a 12” pie dish too – they all work. Bake the cornbread in your dish for 10 minutes. It will be thin-ish, like a pie crust but not so thin that you’ll be disappointed. While your “crust” is baking, finish up sautéing your veggies and rinse the mixing bowl that you made the cornbread batter in. Put your veggies in that bowl along with a splash of milk (if I had to guess, I’d say it was just a little shy of ¼ cup) and 6-8 eggs (depending on the size of the dish. I used 8 for this one but if I’m doing an 8X8 or the pie plate I will do 6). Mix it all up and pour over the cornbread “crust”. Bake the whole thing 12-15 minutes, or until the eggs are no longer jiggly in the middle. If you want to go crazy, add some shredded cheese to the mix either before you pour it over the cornbread or add it to the top so that you can have a cheesy layer on top. Wait about 5 minutes for it to cool, then run your knife around the edges to get it out. Cut it however you want, put some hot sauce on it and eat it with salad on the side for dinner OR wrap a slice up and eat it for a quick and easy to-go breakfast the next day. Feeling fancy? Throw some bacon or ham, or chicken in there (but I have a weird thing with eating eggs and chicken at the same time…)

It’s such a quick and easy supper, and it makes me feel like we’re not wasting money at the grocery store on unused produce – because that stuff can be expensive! I hope you try it, because I know you’ll like it. If you do decide to make it, let me know what you put in it!


So I took a month off, big whoop

How excited were all of you to see that I’m back to the ol’ blog? So excited!? (cricket sounds) That’s what I thought. So I took a whole month off of blogging, and I make no excuses. I chose to spend my non-blogging time a) cleaning and packing for The Big Move, b) outside in the RIDICULOUSLY prefect weather we’ve been having while trying to soak up these last few months with our West o’ the Mountains friends, and  c) searching for a job and a place to live after The Big Move. Thankfully, I have a job and we found a place that we would like to live!  Hopefully, soon, they will call us back with great news saying that our application went through and we can move on September 1st. If not, we may have to live somewhere with no washer or dryer, and let me just tell you, that is borderline a deal breaker for me. I mean, I’d rather not have a washer and dryer than be homeless, but JUST BARELY. What? How did this get so depressing already? Let us switch gears to my favorite thing that happened in the last month: Continue reading