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I had planned to have another lovely project all finished up, photographed and ready to post by Friday….that was 2 days ago and I don’t even have all the photos taken so apparently that isn’t going to happen. Why not? Well…..have you ever heard of a lovely thing called MIGRAINES??? I’ve had the misfortune of having regular headaches and migraines for most of my teens and all of my adult life. Why? That’s never been able to be determined. What I can tell you is that I have discovered things that can trigger the migraines but nothing that will get rid of them altogether. Believe me – I have tried a lot of different things!
Anyways, last Monday morning I got started on a project and it required some stain. I merrily got out a little can of stain I have used before, plenty of times, and set to work. Within minutes I felt awful (and yes, I had opened plenty of windows to provide what would normally be adequate ventilation) and it progressively got worse and worse.
To make a long story short, I ended up with the worst migraine I have ever had in my life. It lasted for 4 days, 2 of which I had to be in bed (which I NEVER do) and 1 of which The MR had to stay home from work to care for me and especially the kiddos as I was incapable of doing so. I mean, I WAS DONE!
Even after the migraine was over it has taken me days to get back on my feet. There is some good news out of all this however. I now have realized I am going to have to come up with alternatives to some of the stains and polyurethanes I have been using, without incident, for years. That means I will be trying some new products and will give you feedback on what I think of them! Can’t wait!
Since my project didn’t end up anywhere near being finished, I thought I would give you a recipe instead. This is a super simple breakfast idea that is very versatile based on what veggies you have on hand – what better time than when you have fresh garden produce? I happen to love zucchini so I almost always put some in when I make this.
Garden Fresh Scramble
½ medium onion, diced.
1 baby zucchini, quartered lengthwise, then sliced.
1 medium or large tomato, diced.
2 large eggs.
Salt and Pepper to taste.
¼ c shredded Italian blend cheese or a sharp cheddar.
Fresh basil, minced.
*Any fresh veggies you have can be added or substituted. For example, carrots, spinach, kale, peas, green beans, peppers, celery, summer squash etc.
Sauté onion and zucchini in a small amount of butter or oil. When just tender, add shredded cheese, basil, eggs and salt and pepper to taste. Cook just until the eggs are done, stirring often as you would to scramble eggs. Toss in diced tomatoes just before it is done – they will be warm but not cooked.
**If you like spicy food you can always toss in a little finely chopped jalapeno or red pepper flakes. Sometimes I use a Mexican cheese blend that has habanero peppers in it.