What Happens When it Snows in the South

It has only happened twice in the nearly 20 years I've lived in Atlanta, but we're going on Snow Day #4 here in the Peach State. Yep. Cabin fever has begun to set in (don't get me wrong, I love my cabin) and we're all trying to find ways to not only entertain ourselves, but also keep from dying of boredom.

Snow Day #1 was thrilling (I mean, this IS the Peach State). My neighbors and I gathered around "the manpit" and laughed as we drank wine and made fools of ourselves with such things as night sledding and Snow Olympics (well, I missed out on those earlier in the day but enjoyed the stories).

This is us. Aren't we cute?

After hearing my neighbors talk of their delicious "snow day breakfasts," I had to break out of my instant oatmeal rut. As any good Southerner does when there's even a slight chance of flurries, in preparation I had headed to the store and stocked up like we'd be holed up for a week. (Sadly, I may have been right this time.) So, I was delighted when I realized I had a fresh garden of deliciousness in my fridge to create from.

This was my creation:

I'm trying to get more veggies in, so an egg scramble with sauteed mushrooms and spinach with a bit of parmesan was so warm and cozy for Snow Day #2. Of course, you can't have eggs without whole wheat toast and pecan pumpkin butter schmeared all over it. Or a peppermint mocha coffee creamer shot.

(Notice, all the work-from-home necessities in the background. I was productive and creative!)

This kind of weather makes me want to bake.  Bake, bake, bake! So, I whipped up a loaf of pecan-pumpkin quickbread (from a Williams Sonoma mix that was a Christmas gift) and satisfied my craving.

I have certainly enjoyed these delictables...I wonder what tomorrow will bring???

Spinach-Mushroom Scramble

Ingredients:
2 T. butter or margarine
2-3 eggs
1/4 C. milk or cream
1/3 C. mushrooms
1/2 C. baby spinach leaves
2 T. shaved parmesan cheese
salt
pepper

Directions:
1. Melt butter or margarine in medium nonstick skillet on medium temperature
2. Beat eggs, milk or cream, and salt and pepper to taste in a small bowl until well mixed; set aside
3. Add mushrooms to skillet and add pinch of salt; sautee until the begin to brown and soften
4. Add egg mixture to mushrooms in skillet
5. Add spinach to skillet and cook without stirring for 1-2 minutes (until bottom of eggs begin to set); using a spatula, scramble egg mixture to desired consistency
6. Add parmesan just before removing eggs from skillet
7. Enjoy!