'New Beginnings'.
6" x 6" Pastel - Framed (below)
 
Today’s painting was inspired by sunflowers.  I love how big and bright a sunflower is and the drama of the dark background makes them even more bold.  It reminds me of the big move we made in April.
 
The Move….
January 2022, we took a road trip to spend some time with Todd’s parents in Arizona with a stop in Santa Fe, New Mexico.  Todd was talking with golf clubs in Santa Fe, and we were looking at homes in the area. We quickly realized that the housing market was not going to work for us, and he wasn’t interested in managing another golf club.  He wants to play golf and I want to continue to paint.  New Mexico is the perfect place for us, art, and golf, doesn’t get much better than that.  I will share more about the move tomorrow.
 
It is food Friday and today’s recipe is sooo yummy and easy.  Perfect for a holiday brunch.  Quiche, New Mexico style of course.
Hatch Green Chili Quiche
5 eggs
¾ cup whole milk
½ cup sour cream
4 green onions, diced
1 7 oz. can Hatch green chilis (you can use green chilis if you can’t find Hatch)
1 cup shredded cheddar cheese
3 thick slices of ham, diced or 8 slices bacon, diced and cooked
1 prepared deep dish pie crust
 
Place the diced ham (or bacon) in the bottom of the crust.  Next, put cheese on top of the ham.  In a bowl, whisk the eggs, milk, sour cream, Hatch green chilis, and diced onion.  Pour it over the top of cheese and bake at 375 degrees for 35-45 minutes or until knife inserted comes out clean.  I cook my quiche on a cookie sheet lined with foil in case it cooks over.  Cool and refrigerate.  This quiche is excellent the next day because the flavors marry.
 
*Sometimes I add broccoli or asparagus in with the ham or bacon.  I double the recipe and freeze one.
 
Enjoy and let me know how you like it.