I have been trying to get on a Monday – Thursday posting schedule for months now but it seems like every week something happens that just messes everything up.
My blog went down Monday – my apologies if you were in dire need of a muffin recipe or something and couldn’t reach it – and I didn’t really think anything of it. Technical issues with the blog are one of the only things in life that I’m pretty laidback about. My host usually knows of an issue before I do and I figure they can fix things faster if they aren’t having to respond to my emails every 5 minutes. But anyway, on Tuesday morning it was still down and since I had a few “wtf” tweets and emails I decided to contact them. The guy emails me and says “There are no files in that database. That’s why nothing’s there.” And I’m all “Good joke but no really, where’s my 5 years of blog posts?”
He eventually got all my posts up but I had to go searching for my header and such and since I’m on my third computer this year, I didn’t have it saved. So I had to go digging through my external hard drive and once I pull that thing out, I’m done. Because why would I fix my blog and get a post up when I can go through every single photo I took in 2006?
And then I took the fat baby swimming for the first time.
So that’s my incredibly long story for why I won’t have 4 blog posts up this week. Stay tuned for next week’s excuse.
These quinoa bites are the new favorite side dish around here. Even my husband loves them and he’s anti anything weird like quinoa. They’re really easy to adapt to fit your needs too – like maybe add some diced ham to make a portable lunch!
- 2 cups cooked quinoa cooked in low-sodium chicken broth, preferably
- 2 large eggs
- 1 cup shredded carrot
- 2 stalks green onion diced
- 2 cloves garlic minced
- 2 tablespoons fresh basil chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon freshly ground pepper
Preheat oven to 350F.
Mix together quinoa, carrot, egg, green onion, garlic, basil, cheese, flour, seasoned salt and pepper.
Distribute mixture into a greased mini muffin tin, filling each cup to the top.
Bake for 15-20 minutes or until bites are firm to the touch.