This new love goes back a few months now. It all started in Alaska. Boyfriend and I were docked in Skagway and it was his birthday. To celebrate his big day, I got us a rock climbing/zip lining/rappelling excursion. Nothing like making someone leap off of a high platform for their birthday.
The rock climbing portion of the excursion was to take place on a vertical stone wall. This was not one of those rock gym walls, with all the big and colorful grips. We were going to be going straight up this 100-foot wall. Nothing like jumping in head first when it comes to rock climbing. Luckily we were being belayed by some pretty muscly college dudes. (Here I am below!)
Climbing those cliffs was fun and exhilarating. Both boyfriend and I wanted to stay there all day and climb the wall.
Shortly after Alaska we decided to go rock climbing in New Jersey. We signed up for a belay class to become a certified belayer for each other. Pressure was on to not drop each other on the ground. We learned how to tie knots, properly clip in and catch a climber in a fall. Then, we got to climb.
We've been back four times since our first class, passed our belay tests and started strengthening our climbing muscles. Did you know you really use those little muscles in your wrists and forearms while climbing? Also, don't do your nails just before deciding to go climbing.
Now we just have to buy our own shoes and harnesses and we'll look totally professional while climbing at the rock gym. We'll look professional while on the ground at least, once we start climbing all bets are off. We're still learning the actual art of rock climbing. It's not a graceful effort right now! At least it's a great workout! And I haven't dropped boyfriend once yet.
One Year Ago: Caramel Brownies
Two Years Ago: Thin Mint Ice Cream
Spinach & Sun-dried Tomato Quiche
Adapted from The Culinary Institute of America - Vegetables
Everything that I have made from this cookbook has been delicious. Even boyfriend, who really dislikes goat cheese, loved this quiche. We had it on a rainy day for a light lunch. Served with a salad, this would make for a filling dinner too! An added bonus? It's such a pretty lunch!
1/2 yellow onion, minced
3 cups baby spinach
3/4 cup heavy cream
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
1/2 cup goat cheese, crumbled
1/4 cup Parmesan cheese, grated
2 tbsp sun-dried tomatoes, chopped
1 premade 9-inch pie crust (or make your own)
Preheat oven to 350 F and bake pie crust for 10 minutes.
In a large bowl, whisk together heavy cream and eggs. Add salt, pepper, goat cheese, Parmesan cheese and sun-dried tomatoes.
In a large skillet, heat olive oil over medium heat. Add onions and stir to coat in oil. Let cook, stirring occasionally, for 5 minutes. Add baby spinach and stir. Let cook down and wilt for about 2 minutes. Pour contents of the skillet into a colander in the sink and let spinach drain for 2-3 minutes.
Add spinach to the egg mixture. Place baked pie crust on a baking sheet and pour egg mixture into the crust. Bake for 40-45 minutes. Filling should be puffed up and crust will be golden brown. Remove from the oven and let cool for 20 minutes on a wire cooling rack.