I am sure every parent has heard the phrase “I want my mommy” at least once in their lifetime. Well, Mother’s Day has come and gone and “I want my mommy.” It will be 16 years this November since mom passed and I still miss her like crazy. I remember all the Mother’s Day Sundays we spent at her house.
As small children, we would pick her bouquets of dandelions and buttercups, we thought we were giving her the world. She would put them in a glass of water on the windowsill and display them as if they were dozens of roses. Momma Said, “When you are small you think you are doing big things for the most important person in the world, (which she was).”
If you still have your mom, I hope you show her your love everyday. You just never know when something will happen and she will be gone. I never dreamed I would lose my mom when I was only 43 years old. That was not enough time to learn everything she had to teach me. I feel I have missed out on half a lifetime that I could have spent with my mom.
A loss of that magnitude is something that is very hard to cope with. I don’t wish that kind of heartache on anyone. Momma Said, “A hole that big can never be filled.” There are still times I want to pick up the phone and just talk to her. Time passes, but the hurt never goes away. Love your mother like there is no tomorrow.
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
1. Begin by heating olive oil over medium high heat in a non-stick skillet.
2. 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.
3. Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.
4. 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.
5. Pour egg mixture into the hash brown crust. Bake in the 325 degree 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.