Breakfast for dinner

Last night we had breakfast for dinner. I'm still in "use up everything in the refrigerator mode" and we had a dozen eggs that hadn't been touched. I love eggs benedict. The husband is not a fan of a runny egg. We also had no english muffins. I seared some canadian bacon and frozen asparagus in my grill pan over med-high heat. Then I fried 4 eggs. I made hollandaise from a knorr sauce mix. Dinner was quick and easy, but I made a mess I'm told. And to round out breakfast, I took some frozen berries and layered with fresh whipped cream. Delightful!

Photo of the day - Water restrictions?

For those not living in North Carolina and unaware, we had a very long drought last year. Lots of restrictions were put on water usage statewide and though the drought seems to be over, Durham County has not lifted restrictions. We're not out of the clear and I think that they see water as a precious resource (which it is) that continues to be a concern at the rate of growth we're having.

To sum up our current water restrictions, we can water plants by hand only, on Wednesday and Saturday from 5:30am-8:30am and 5:30pm-8:30pm. No washing houses, cars, driveways or anything else unless over 50% of the water is shown to be recycled. This leads me to my 2 part photo of the day. Photo number one is of my car that hasn't been washed in about 14 months.
Really not too dirty considering how long. And I certainly don't mind not doing it either! Photo number two is of the grass outside my work. When I drove up at 8:30 this morning the sprinklers were running full blast (not allowed). What a damn waste. This grass is ornamental.

Photo of the day - Pegged

Summer squash toss

To accompany my pasta dish last night, I made a simple summer squash dish that was light and filling.

Summer squash toss
4 side dish servings
Ingredients:
2 medium zucchini
4 small summer squash (I used a variety whose name I don't know, but it was yellow on one end and light green on the other)
Olive oil (enough to coat)
1/4 cup grated parmesan
2 sprigs chopped fresh rosemary
1 tbsp chopped fresh italian parsley
Kosher salt and pepper to taste

Zucchini and squash before hitting the oven

Directions:
Preheat oven to 350. Cut veggies on a bias into 1/4 inch slices. Place into a 2 qt oven safe dish. Drizzle with olive oil. Toss or stir to coat pieces evenly. Sprinkle with chopped herbs, 2 tsp or so of kosher salt, and fresh ground pepper. Toss or stir to evenly distribute. Bake for 10 minutes, stir, bake another 20 minutes . Sprinkle parmesan cheese on top and return to oven for about another 10 minutes. Total baking time: approx 40 minutes (a little less if you like it more firm).

Tastespotting and food bible rule #3

Yay! I finally made it onto tastespotting with my clean out your fridge salad! I'm #16551.
*does a happy dance*

Food bible rule #3:
Any dessert that incorporates fruit has zero calories. Fruit is healthy and it negates any other calories incorporated into said dessert.