I wish things would slow down. I wish life would slow down.

I had a not so good day yesterday. It was like a Monday in overdrive. I got home, made dinner and sweet boy and I split a nice bottle of wine. The one he chose was fitting; Freakshow 2012. It summed the day up perfectly on a label.

Later, while I was lying in bed, I thought a lot about mama. …and daddy. …and my grandparents. I thought about how the simple things in life made them so happy; shelling peas and snapping beans on the front porch, enjoying pound cake and a glass of sweet tea with friends, family card games. Bananas were sweeter sitting on grandaddy’s lap. Sunday’s were meant for church and big family dinners. Life was slower. Life seemed better. Of course I was seven. How hard could it be? I miss seven.

Spinach & Sausage Breakfast Puffs

• 1 box Pepperidge Farm Puff Pastry Shells
• 1 lb. Sausage (Italian, Chicken and Turkey all work in this recipe)
• 4 cups fresh baby spinach
• 1 small onion, diced
• 1 package cream cheese or 1 cup Greek yogurt
• 1 cup mushrooms, sliced
• 1 cup of your favorite cheese, shredded (I used an Italian Blend)
• Salt & Pepper to taste

      

Directions

Bake Puff Pastry shells according to box directions. Set aside. In a large skillet combine sausage, onions and mushrooms. Saute until sausage is almost cooked throughout. Add spinach and continue to cook until spinach is wilted and sausage is no longer pink. Stir in cream cheese or yogurt. Salt & Pepper to taste.

Fill each shell with mixture, top with shredded cheese and bake at 400 for about 5 minutes or until cheese has melted over the top.

* These are great for breakfast as well as afternoon snacks. They also freeze well by wrapping each puff individually in plastic wrap after baking and they have cooled. Then place in a ziplock freezer bag. They can be reheated in the microwave or oven.

Life is too short to eat ugly food y’all.