Today I stood on the edge of a stream deep in the wilderness and fished for native trout with Velveeta Cheese.
Native trout are indeed not as fussy about their cheese selection as I am.
In fact these guys were going crazy for the cheap GMO laced cheese.
This was the end of my day that had begun at four A.M. when I pulled myself out of my cat covered warm bed and went to work for eight hours.
After I put in a days work I spent two hours creek side catching about fifteen trout in that time.
By the time I threw the tackle in the back of my SUV, my cut off shorts covered in orange processed cheese and my tan legs covered in fresh bug bites it was nearing five p.m.
I was happy.
I was relaxed.
So I went for a two mile run in the forest on the way home.
Once I returned to my cabin among the pines I had a tasty dinner of Gluten Free Three Cheese Stuffed Portabellos.
As I watched the news and enjoyed my cheesy delicious peppers I thought to myself, every day of my life should be like this; Every day should be a vacation.
I live in a resort town at six thousand feet.
Thousands of people drive up here every summer to spend summer days relaxing in the mountains, out on the lake and fishing and swimming, I should spend my days like that too.
Why not, I mean, I live here!
Today I put in eight hours of good honest work and I still had time to fish ( Relax) Run (Exercise) and eat a gourmet dinner ( Even if it was left overs)
My Monday of my work week today was more vacation like than most people get on their actual vacations!
Why can’t every day of my life be like this?
Starting today I am going to strive for this.
Even if I just do one fun, vaction like thing every day I am going to make my everey day life feel like I’m on holiday.
Three Cheese Stuffed Gluten Free Peppers
These are really the best stuffed peppers ever. Even better they are made with almond meal instead of bread crumbs so they are gluten free!
4 large portabello mushrooms
1/2 cup almond meal
1/4 cup artichoke hearts, caned
1/4 cup sun dried tomatoes in oil, drained and oil reserved
1/4 cup feta cheese
1 tsp garlic salt
1/4 cup basil
1/2 cup goat cheese
1/2 cup cream cheese
1/2 cup spinach
3 tab shredded Parmesan cheese
2 cloves roasted garlic
Brush the Mushrooms with the reserved sun dried tomato oil. Sprinkle with a little garlic salt and bake at 375 for fifteen minutes. Remove from oven and make the stuffing’s.
In the food processor combine the artichoke hearts, sun dried tomatoes and feta. Pulse until chopped. Add the almond meal, basil and garlic salt. Add just a small amount of the reserved oil as you blend the stuffing. Just add enough to bring the stuffing together.
Remove the stuffing from the food processor and add spinach, cream cheese, Parmesan and goat cheese to the food processor. Blend this. Fill the mushroom cups with the spinach mixture, than put the almond meal layer on top. Bake at 375 for fifteen minutes.
Serve with a drizzle of balsamic glaze.