I think I may have had a slight epiphany these past few weeks.
I have always been a firm believer that preparation is half the battle to success. And when you plan, prepare and do everything that you can to ensure that everything goes "according to plan", I've realized that there needs to be a point of realization where you need to say, "I'm done, I'm ready, just go". To accept that I've done all the research, preparations, planning and organizing that I can possibly do up to this point, and now it's no longer up to me to determine the end result.
Whether it's inhibitions or predetermined ideals, it is the story that we tell ourselves in our head that paralyzes us to move forward, and I think I've finally come to understand that although we will continue to plan and prepare for life events ahead of us, we will also have to remember to step back and let nature take it's course and see where the path takes us...and start enjoying the fruits of our labour.
At the end of it all...after checking off all those lists and making sure we were "ready to go", what was leftover to do, was just to enjoy.
This Thanksgiving, we have so much to be thankful for...amazing children, a wonderful love and support of family and friends, and this thrilling journey called life. And if there is still anything leftover to do, we'll embrace that new path and have the confidence that everything will turn out alright. Actually, better than alright.
It will turn out beautiful.
Crustless Leftover Turkey Quiche
This is a great way to use leftover Thanksgiving dinner, especially for a light brunch the next day. It's not labour intensive, so it gives you a break from cooking and helps clear your fridge with items you already have on hand...or whatever is leftover.
- 1 large onion, chopped
- 2 tablespoons olive oil or butter
- 2 teaspoons minced garlic
- 6 eggs, lightly beaten
- 3/4 cup milk (I used what I had on hand...3% homogenized milk...you can use heavy whipping cream for a thicker consistency)
- 1 1/2 - 2 cups cubed cooked turkey
- 1/2 cup shredded cheddar cheese
- 1/2 cup peas
- 5 bacon strips, cooked and crumbled (optional)
- Preheat the oven at 375°
- In a cast iron skillet, saute onion and garlic in oil until tender.
- In large bowl, combine eggs and milk.
- Stir in the cooked turkey, cheese, peas and bacon.
- Pour egg mixture on top of the onion/garlic mixture in the skillet. (if you don't have a cast iron skillet, mix both the egg and onion mixture in the bowl and pour into greased 9-in. deep-dish pie plate.)
- Bake at 35-45 minutes or until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before cutting.