As of Monday April 20, 2020 it was made official by the Governor of West Virginia that school has been canceled for the rest of the academic year. I feel so bad for the seniors not getting to make their walk across the stage. That is really the goal from the first day of kindergarten. They also miss going to their senior prom and all the memories they would have made.
This pandemic has changed our lives in so many ways and now the officials are saying there could be a new outbreak in the fall and winter. I see so many people wanting to go back to work and gathering in large groups and it is really scary. I don’t appreciate that they are putting numerous lives in peril because of these gatherings. I don’t think they have full appreciation of the scope of this virus.
I watch the news and we now have over 2.5 million cases worldwide and still climbing. If this virus hits again in the fall like they predict healthcare workers are not going to be able to keep up. We are woefully short on supplies to disinfect and we could lose a whole generation of our elderly. I am not going to take this virus lightly and I don’t think anyone should. It is reckless and irresponsible.
Momma Said, “Stay home, stay safe and keep your faith in this time of uncertainty. We have made it through other times of strife and if we keep optimistic and follow the rules of safe distancing, we can halt the spread of this virus.” I do not agree with the nonessential businesses reopening so soon but I guess that is why I don’t get paid the big bucks.
SPINACH AND BACON HASH BROWN QUICHE
INGREDIENTS
2 tablespoons olive oil
1 (20 ounce) package refrigerated hash browns
½ cup chopped onion (1 medium)
6 slices bacon, chopped
8 beaten eggs
½ cup dairy sour cream
½ cup half-and-half, light cream, or milk
¼ teaspoon salt
⅛ teaspoon ground white pepper
Dash ground nutmeg (optional)
3 cups lightly packed chopped fresh spinach
⅔ cup shredded mozzarella cheese (about 3 ounces)
½ cup shredded Swiss cheese (2 ounces)
Cherry tomatoes, cut up (optional)
INSTRUCTIONS
- Heat olive oil over medium high heat in a non-stick skillet.
- Add hash browns and continue to cook until tender and golden brown. Press hash browns into the bottom of a pie plate or skillet creating a crust.
- Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.
- In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, cheeses and tomatoes.
- Pour egg mixture into the hash brown crust. Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.
