Cat Nap Wednesday

 This is how most days go for Katie. After breakfast she naps ... go figure.

 Then she begs for brunch ... right on schedule; 10:30!

 Lips her chops when she sees the bowl of canned food come out of the microwave.

 When she's finished with brunch, she lays by her bowl and meows loudly. This means I am to drop what I am doing and come running to pet her while she purrs! 

Part II of Katie's day will be posted tomorrow....

~Michele

Spinach Quiche

INGREDIENTS

• 1 tablespoon Fustini's Tuscan Herb Olive Oil
• 1 onion, chopped
• 1/2 cup chopped red pepper
• 6 cups fresh spinach (then chopped). Or, use 1 (10 ounce) package frozen chopped spinach, thawed and
• drained
• 5 eggs, beaten
• 1 cup Feta cheese
• 1/2 teaspoon Penzeys Fox Point Seasoning
• 1/4 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9.5 inch tarte tatin pan (or pie pan). Use a little of the Tuscan Herb.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.