Maybe it’s because I’m transitioning from kid life to grown up life myself, but I’ve been fascinated by growing up, “adulting”and the weird transitional period that my peers and I are going through. Personally, I find the word adulting kind of disappointing, as if we’re just going through the motions of growing up, without accepting the responsibility that comes along with being grown. I’m excited about making those conscious adult decisions, whether its about how I’m going to treat people, or how I’ll fill my belly!
This lunch is reeeeal simple, but it represents a lot of growing when I really think about it. Three important things: I am now friends with spinach! I used to avoid it and its earthy taste and spongy texture, preferring lettuce for my greens count. But for some reason, last time I was shopping, I grabbed a bag of spinach and we’ve been making up for lost time. It works in a salad (as per my last post) but the really awesome can’t-be-beat-by-lettuce part is that is works cooked too! Just thinking about trying to throw chopped lettuce into an omelette is kinda gross. But spinach can go anywhere, it makes everything healthier, and pairs well with my old fave, mushrooms.
Next, I cooked my eggs like a grown up! I used up all my cheese in a super yummy cauliflower cheese soup which I may or may not share eventually, but I wanted that extra texture or flavor in this. I made do by letting my eggs cook a little runny. They were soft and flavorful and I could taste the yolk and I liked it! I also ate some of this with salsa, which I almost never do, having an aversion to condiments in general, but this time, salsa, runny eggs, spinach, and mushrooms seemed like the perfect combo.
Lastly, epitome of responsibility: I used so many leftovers! One exciting development in my meal planning process is my use of leftovers. I’m used to my huge family eating up everything, so I forget about that half a bag of spinach sitting in the crisper drawer. Well, here I used a whole big handful or two, plus two mushrooms that had nowhere else to go, and (in the pursuit of using things up) 4 pieces of (turkey) bacon. If it needs to be eaten, I’m not complaining! Last time I bought bacon, I used it for one or two things, and then promptly forgot about it until I fished it out a a drawer fuzzy with mold. That is not going to happen this time! I will put turkey bacon in everything if I have to!
The formula of throwing together leftovers with an egg and calling it a meal is one of my favorite responsible cooking moves, and so simple, it doesn’t need a recipe. But just in case you don’t know that you’re supposed to crack an egg over some veggies, here’s what I did:
Fry 4 strips of bacon in cast iron skillet (or any skillet, really),
Chop up two mushrooms and two fistfuls of spinach,
When bacon’s done cooking, set it aside, then dump the spinach and mushrooms into the hot pan.
Let the spinach get nice and soft, then crack two eggs into the pan.
Let the eggs sit while cooking at first, keeping the yolks whole.
Then, begin to fold or flip mixture so that the eggs are runny and combined into the spinach and mushrooms.
Chop bacon into bite-size pieces and add after the eggs + spinach mix are combined
Turn off the heat when the eggs reach desired runniness, and eat them!
Turns out, all it takes to get back to blogging is a salad. I’ve been itching to share the excitement of things like this simple salad, and figured I may as well dust off the old blog and switch things up a bit. It is, after all, A Changing Assortment. I’m in college, now responsible for my own meals, still knitting and sewing sometimes, making new stuff like art prints, and have gotten better at both writing and being less stiff when posing for pictures 😉
I’d been looking for a go-to summer tank top pattern, and when I saw 
A Changing Assortment 
