Morning CrossFit workout.
Load of laundry.
2 hours of sitting in the sunshine with purple bikini.
Missed a spot with my sunblock and got a splotchy sunburn.
Painted my fingernails purple and toenails mint green.
Prepped lunch and dinner for tomorrow.
Chopped up a cucumber.
Wrote a Sweet Cheeks post.
Wrote a birthday card.
Balanced my bank account.
Paid my credit card bills.
Washed a dirty car.
Hung out with my honey.
And drank a lot of water.
2 portobello mushrooms, stems cut
2 large eggs
1 Tbsp olive oil
2 Tbsp fresh rosemary, chopped
Salt and pepper to taste
Preheat oven to 300 degrees F.
Drizzle olive oil on portobellos and season with salt and pepper.
Sprinkle 1/2 Tbsp rosemary on top of the mushroom.
Place the mushrooms on a greased baking sheet.
Crack open the eggs and carefully put one inside each mushroom. Sprinkle another 1/2 Tbsp rosemary on top of each egg.
Bake for 12-17 minutes, or until egg is cooked through and mushroom is tender.
Inspired from What’s Cooking, Mexico?