Three Things Thursday

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Thing one: We have a fish (for real, y'all).
Remember last week, how we were fish-sitting while a friend was out of town and how my kids loved that fish like it was a new baby? Well. That friend sent me a text this week that said: "I thought it'd be fun to get your kids a fish. What do you think? Is that okay?" And my mind went to their little high-pitched voices saying, "Hi, Dory!" and "Squeakers, do you like your new home?" And to their chubby smooth arms wrapping around the tank and their puckered lips pressed to the glass and I mean how could I POSSIBLY say no? So, we have a fish. For real this time. Its name is Squeakers or Dory, whichever you prefer, and I've kept it alive for three days. The day we got him, Moo said, "This is the best day of the year!!!" Heartstrings, y'all. Mine have been yanked.

Thing two: That time I felt old.
Phil and I went to a wedding this weekend, and had the honor of being at the rehearsal dinner too. And for the first time, I found myself identifying more with the parents of the bride and groom than the bride and groom themselves. Woah. I looked around at all the 20-somethings giving their heartfelt-but-cliche speeches and then I heard the parents talk and all I could think about was what I would say when I had a lifetime of memories and joys and sorrows and had to boil them all down to five minutes or less. And I have to say, while I loved my wedding day, I love having that same man by side 9.5 years later even more.

Thing three: easy Summer Frittata (from Parents Magazine)

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This recipe is fast, cheap, easy, and yummy! It's also flexible, so I've made it without peppers, or with different cheeses (or more cheese!) and it's just as good!

8 eggs
1/4 tsp. salt
2 tsp. olive oil
10 oz. frozen chopped spinach, thawed and squeezed dry
1 cup jarred roasted red peppers, drained and chopped
3 Tbs. grated parmesan
2 Tbs. goat cheese, crumbled

Preheat oven to 375 F. In a medium bowl, whisk eggs with 1/2 tsp. salt. In a large oven-safe nonstick skillet, heat 2 tsp. oil over medium heat. Add eggs and cook until edges are set, about 4 minutes. Top with spinach, peppers, Parmesan cheese, and goat cheese. Bake until eggs are cooked through and the cheese has melted, about 10 minutes. Slice into 8 wedges and serve immediately.