Sick Day

So, I was going to post yesterday, but I wasn't feeling great and ended up taking a huge nap yesterday afternoon/evening. I've had this congestion and throat thing off and on for the past week or two and I think it's finally catching up with me. I'm staying home today, since I actually have a lot of cancellations already and the kids I would see have pretty low immune systems.

Anyway, yesterday I was planning on posting a weekend recap and a recipe, since I generally spend Sunday afternoons figuring out the meals for the week and grocery shopping.

As for the weekend, Saturday was a busy day. On Saturday morning, Shawn called me outside to the pond to see lots of little baby koi swimming around. This is pretty exciting, because Shawn wasn't sure any of the babies would actually survive. There are at least six and probably more and they are all about 3 inches long. I'll have to post a picture later. Unfortunately, after this pond discovery, Shawn had nothing but mishaps the rest of the day, including a broken pond pipe, sliced open finger and call to AAA.....I on the other hand had a good day, attending a baby shower for Leighssa, a work friend, and a family bbq to visit with my aunt Martha and cousin Gus who are in town from Colorado.

Since I wasn't feeling well Sunday, I did not do the menu for the week or go grocery shopping. But, on the menu last week was spanikopita (greek spinach pie), a tortellini salad recipe from Silvia, and a new recipe for Ultimate Onion Tart clipped from one of my many magazines. The Onion Tart was really good, so here's the recipe for those of you who like to cook.

Ultimate Onion Tart
1 pie crust 1/2 tsp. ground nutmeg
1/4 cup butter 1/2 tsp. black pepper
1 Vidalia (or sweet) onion, sliced 3 oz. cream cheese, softened
2 shallots, sliced 3/4 cup shredded Swiss cheese
1 leek, sliced 3/4 cup shredded pepper jack cheese
1 tsp. sugar 3 eggs, lightly beaten
2/3 cup whipping cream

1. Preheat oven to 375F. Prepare pie crust and place in 9 in pie plate.
2. In a skillet, heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper and dash of salt. Cook about 8 minutes or until tender but not brown. Reduce heat. Stir in cream cheese until melted. Stir in Swiss and Jack cheeses until combined.
3. In a large bowl combine eggs and cream. Gradually stir in onion mixture until combined. Pour onion mixture into pie shell. Fold crust edge over filling, pleating as necessary. Bake, uncovered, about 40 minutes or until crust and top are golden brown and knife comes out of the center cleanly. Cool on wire rack for 15 minutes before slicing and serving.