Ephemeron

We finally went to Sapporo at Fisherman's Wharf in Monterey. We'd been meaning to try it for over ten years. ;-) The food is pretty good, but nothing spectacular. I'm pretty sure they use farmed salmon (gag). It's always fun, especially for the kids, to have the chef put on a show while cooking at the table. Another perk is the amazing view from the huge picture windows. I don't know if we'll be going back anytime soon, but it was a fun experience.

This plant was grown from the seeds Maddie harvested from a decorative gourd she and her friend were playing baseball with a couple of years ago! We can't remember what the gourd looked like, so it'll be fun to see what we get.

The pumpkin vine has grown to the end of the enclosure, turned the corner, and is almost at the outer corner. I wonder how long it'll get. I really wonder if any of these pumpkins will actually get any bigger. :/

Here's one of my three cucumber sprouts. These are doing much better than the zucchini vines so far.

Here we have some more baby strawberries. I think we've had maybe three perfect red ripe strawberries from these plants. Maybe next year will have a better yield...

The Scarlet Gleam nasturtium plants are doing well. There's obviously some little creepy crawlies that think they are tasty. ;)

Finally! Red Tomatoes!!! I found these on the Early Girl vine. Early, haha. I guess I'm lucky to have any tomatoes at all living so close to the ocean. I'm wondering if the water residue on the tomatoes has salt in it. We don't usually have hard water, though.

Also good for brunch!

Ingredients*
1 large Boboli (or other pre-made) pizza crust
3 eggs, beaten
1/2-1 C (or so) Italian blend shredded cheese (just make sure there's Mozzarella in it)
Salt and Pepper
Sun dried tomatoes in olive oil
red onion, thinly sliced**
fresh basil, chopped into small pieces (I used scissors and snipped it instead)

Directions
Arrange the toppings on the crust however you like. Toppings first? Yes! Trust me, it works better that way. Beat eggs and add salt (if desired since the cheese is salty) and pepper. Spread cheese liberally over the toppings on the pizza crust. Pour egg mixture evenly over the cheese. Place pizza on a baking sheet because spills are likely. Don't use foil like I did or you'll be peeling little pieces off the bottom of the crust. Bake in a 400° oven for 12-15 minutes or until the center is set (doesn't jiggle).

* I don't specify the amount/quantity of toppings, so just used your best judgment. :)

** I don't really like crunchy stuff on my pizza, so I put the red onions in a zipper bag and nuked them (in the microwave) for about 30 seconds to soften them up.

Toppings go first

The finished pizza

Some friends of ours got some chickens and invited us over to see them while they're still little. This is only the second time they've ventured forth from their coop. I had no idea chickens ate grass and strawberries! They're fun though.. and now I want some chickens, too.

The Breakfast Club is "A fun, family owned restaurant with "Great home style cooking and fast, friendly service" that is located at 1130 Fremont Blvd. in Seaside, California.

There's almost always a short wait for a table on the weekends, so a complimentary cup of hot coffee is welcome when it's cold and misty out. Which it nearly always is!

They have a great kids menu, and crayons are always appreciated.

Quintal's Omelette

Refried Beans, Salsa and Cheddar Cheese topped with Sour Cream and Avocado

Fresh Fruit Bowl

Bananas, strawberries, blueberries, raspberries, grapes, cantaloupe, and honeydew melon

Olallieberry Pancakes

The berries look odd because they were sprinkled liberally with cinnamon. These pancakes were delicious!

Good old-fashioned Oatmeal with Brown Sugar and Raisins