I'm sitting in front of the screen waiting to be inspired.  I decide to start reading some blogs that always do just that.  I read for a few minutes then decide I should just upload my pictures and start dealing with them so that once I finally write this post I won't have to fiddle with the pictures.  Then I think 'That's dumb - the pictures are the easiest part'.  I go back to the blog but a few minutes later find myself almost involuntarily inserting my camera's memory card into the computer slot.  And around we go.
I'm all over the place.  I'm making the adjustment to not having to hustle out the door except I don't want to truly adjust because it's only a week off and then I'm readjusting.  Trust me when I tell you that adjusting to a more relaxed schedule is a lot easier than the adjustment back.  Ick.  I managed to get myself together enough to meet up with KT for lunch.  Still not enough time (for me) but it's a start.  We got to catch up a bit finally.  Up until about 24 hours ago I hadn't cooked anything in a few days.  DAYS.  What does that tell you.  I'm slowly catching up but honestly I think that I've needed to fall apart just a little.
The thought of having to plan a March Break getaway makes me nearly apoplectic.  However, I'm not sure if it's worse having to deal with two kids asking you each day (and possibly multiple time throughout the course of that day) whether 'we're going to do anything fun today'.  'Since when is doing nothing NOT fun'  I ask.  And around we go... March Break.
I'm going to use this week to get back into some kind of running routine because now there are clear sidewalks and the temperature is such that my brain doesn't shutdown when I look outside.  I'm going to take in my poor bike that has gotten me through another winter... but barely.  Poor baby needs some TLC so badly it's not even funny.  While I'm getting my bike seen to (this is a great shop BTW) at the shop, I'm going to start a conversation about commuter bikes.  Shudder.  I know that they were made for people like me who ride everywhere and all the time (ie. through rain and winter).  They make so much sense... but they're so lame looking.  I gotta get over it and then I've gotta scrap up the dough.  I'm also going to contact my tattoo guy about #2 because I've already got an idea for #2 and #3 and I'm just going to do it.  I need some pain in the very best way.
With the kids... maybe we'll go to the theatre... maybe we'll just rent.  We've already gone out once for dinner so that's covered.  We've booked a possible play date and we've got a dentist appointment.  I'd say that if we get to the bookstore and maybe out into the ravine for a good long walk that we've covered some decent parental duties.


When it come to food I'm pretty relaxed this week.  I'm going to venture into sour dough bread but only just a little.  I'm making some beef stock with bones, meat and marrow and of course a few veggies thrown into the pot.  I did something spectacular with cauliflower that surprised even me - you'll be getting that post next.  I made these beauties.  They're all cheesy and green and square like.  I'm trying to convince myself that they're like a savoury custard bar.

The plant that was taken out of the basket that my school sent us for my Father-in-law's Memorial is finally starting to  get some new leaves.

Spinach, Kale and Feta Squares adapted from 'Almonds and Raisins' by Evelyne Pytka
makes 1 9x9 inch pan of squares

1 cup whole wheat flour (I used Red Fife but any whole wheat flour will be fine)
1/2 cup unbleached, all purpose flour
1 1/2 tsp salt
6 - 7 tbsp cold butter or lard or a combination, cut into small cubes
1/2 - 3/4 cup cold milk

1/2 cup onion, chopped
3 cups spinach, chopped
3 cups kale (I used Cavolo Nero), chopped
1 1/2 tsp salt
2 tbsp dried mixed herbs (I used parsley, basil, oregano, marjoram and rosemary)
1/2 tsp nutmeg
1/2 tsp paprika
1 egg
4 egg whites (or just use 2 more eggs)
3/4 cup plain yogurt
3/4 cup milk
1 tbsp honey
2 tsp dijon (or dried mustard powder)
dash of Worcestershire
dash of pepper sauce (optional)
1 cup feta, crumbled
1 cup cheddar (or any melty cheese), shredded

Preheat oven to 350°F.
Butter or lightly grease a 9x9 baking dish and set aside.
Combine the flours, salt and 6 tbsp's of butter or lard.  Using a pastry cutter or two knives cut the mixture together until it forms a crumbly texture.  Use the extra tbsp of butter if necessary.  Add enough of the milk to form a dough that will stick together when you try to form a ball in your hand.
Pour everything into the baking dish and pat down using your fingers until it is pressed into the bottom fairly evenly throughout.
Bake for about 15 minutes or just until the dough has baked together but hasn't gotten browned.  Set aside to cool slightly.
Remove from the oven and turn the oven up to 375°F.
Meanwhile, heat a heavy bottomed sauce over medium heat.  Add a little oil to the pot and add in the onion.  Stir for a minute or so and then add in the spinach and kale.  Turn the heat off immediately and remove from the heat.  You just want the greens to wilt, not really cook.  Once wilted add in the salt, herbs, nutmeg and paprika.  Mix well.
In a bowl combine the egg and egg whites (or just all the eggs) and whisk for a couple of minutes by hand.  Add in the yogurt and milk and mix.  Add in the honey, dijon, Worcestershire and pepper sauce.  Whisk until combined.
Place the greens evenly over the baked crust.  Sprinkle the feta and cheddar evenly over that.  Pour the egg mixture over the top of everything and spread evenly.  Sprinkle with a little parmesan cheese if you would like.
Bake for about 30 - 35 minutes or until everything has browned nicely on the top and the centre feels fairly firm to the touch.
Cool for about 10 minutes before cutting.