To see a cat slumber is the epitome of total surrender. They seem to be aware of their surroundings but they just don’t care. I need to experience that in a really bad way. I just want to let go and really rest, but in this day and age is that even possible? It seems the harder I try to slow down the faster the world revolves around me. Momma Said, “Take time to stop and smell the roses, but watch out for the bees!”
It is getting that time of year to wrap up all the little jobs I didn’t get done this summer. I have yard work and home maintenance to get done before the weather turns bad on me. We used to have such glorious fall weather with the leaves turning red and gold, but with all the weather changes we have had recently, it seems the leaves just dry up and fall off the trees without turning colors.
I miss this change of season more than any I think. When we were kids it signified the time of canning the last of the garden produce and cleaning up for next season. It was just something in the air that made me feel different. It is hard to explain but it signified a great change was coming. The birds and animals could sense it and all their habits changed along with the weather.
I hate to see time march on but that is one thing we cannot stop. I feel changes in myself that I do not like. I try to stay active and watch my health. I know I can do more but sometimes I just get so tired and cannot seem to get the adequate rest I need. I wish I had a cook so that way I know I would eat better but that is not in the cards. Momma Said, “Eat your veggies child.”
Bacon and Zucchini Slice Recipe
Ingredients
- (13oz) zucchini, grated
- 1 cup self-rising Flour
- 1 large onion, chopped
- (7oz) bacon, diced
- 1 cup cheese, any variety, grated
- 5 eggs beaten
- 1/4 cup vegetable oil
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DIRECTIONS
Preheat your oven to 400F
Grate zucchini and cheese. Dice the bacon and onion.
Add all ingredients to mixing bowl and mix well, being sure to beat the eggs as you do. Add in some seasonings, such as salt and pepper to taste.
Transfer to a lined 8×11″ baking dish. Bake in preheated oven for 40-50 minutes. Enjoy!
