How I run a successful blog working less than 1 hour a day.
And evidence of it pops up on my screen about once every 30 seconds.Fancy rooms, great ideas, happy kids, delicious dinners.. I’ve been trying to be a harvest reaper too!
Why can’t I reap myself a dang harvest now and again?In my head, I’m the queen of all harvest reapers.I don’t have a clue how this all comes to be, but I see it, clear as when I actually wear my glasses and somehow manage to keep them smudge-free..
The thing is, I just keep naturally going about planting seeds lately.Because it makes sense.
And it’s the only things that calms my fear of neglecting things.
Whatever “things” may be.The last thing to do before putting your casserole in the oven to bake is to cover the whole thing with a generous amout of shredded cheese.
I used a three cheese Italian blend for mine.. Bake it for about 45 minutes in a 350 degree oven.Because of the delicateness of the zucchini, this dish is best served right away, straight from the oven!.
I made this earlier in the day, thinking that I would just reheat it for supper, but because it was so delicious when I tasted a little bite, I ended up eating a whole plate of it for lunch!… and then I kept picking at it for the rest of the afternoon.I did end up reheating it and using it as a side dish with dinner and it was still pretty tasty then.
(Editor: Collapsible Doorbells)