See? I told you we'd still have recipes!This weekend I made frittatas for some friends, and this spinach and feta frittata was delicious (if I do say so myself). So I made it again today for Nyberg, but this time I took photos so I could share the recipe with you!Today's was a smaller frittata -- it would likely be good for 3-4 people, so I made it in our smaller omelette pan.You'll need:• 5 eggs, scrambled• a large handful of your favorite mushrooms (crimini or baby bellas are mine)• 2 tbsp crumbled feta cheese• 1 handful of fresh spinach leaves• 1/2 yellow onion, sliced• 1 yukon gold potato, sliced thinly• garlic salt• salt and pepper to taste• 3 tbsp butter
First, melt one tablespoon of your butter in the pan on medium heat, and warm the onions until they begin to soften (3-4 minutes). Next, toss in your sliced mushrooms, and heat this concoction until the mushrooms lose their liquid and it evaporates. While cooking these, sprinkle with garlic salt to taste.Once they are done, remove from the pan and set aside.
Next, melt the remaining 2 tbsp butter, and lay in thin slices of the potato to cover the bottom. You'll fry these in the butter for about 5 minutes without moving/stirring them, creating a sort of "crust" to the bottom of the frittata. Sprinkle with garlic salt while cooking.Next, pour the mushrooms and onion mixture back into the pan on top of the potatoes, and spread evenly around the pan (leaving the potatoes in place at the bottom). Then add in the feta and the spinach. Next, pour the scrambled eggs over it all and tilt the pan until the eggs are evenly distributed. Season with salt and pepper to taste.Cook this covered on medium heat for 10 minutes. Sometimes this does the trick, but sometimes, the middle is still runny. When this happens, I put the pan in the oven at 300 degrees for about 5 minutes longer, just keeping an eye on it until the center of the frittata has set.
Once it's ready, remove from the heat and let it sit for about 5-10 minutes. Then, take an empty plate and cover the top of the pan, flipping the pan so the frittata is on the plate and out of the pan. Then put another plate on top of the one you have and flip them again so the frittata is right side up. This way you don't break it and it looks pretty for your guests!To serve, slice it like a pizza! If you split this into 4 servings, it's 236 calories a pop.For your internet share of the day, I love this photo out of Duluth yesterday. Such a great angle and it clearly depicts what 10 below zero feels like.
Oh man, you guys! Today I got to shoot a fabulous wedding over at the Varsity Theater. But man, am I beat! My computer was acting a little slower tonight than usual and I only got one of five memory cards dumped. This was one of the first 30 images on the card. So while I do love it, it's probably not the *best* shot of the wedding. Just one to capture the mood. That bride up there? She's sipping whiskey. Love it.For your internet share of the day, how about 
Jamie and I have an annual tradition that on New Year's Day, we clean the house and put together huge boxes of donations, ridding the home of unneeded stuff. This is also the day that we take down the holiday tree and decorations, making everything seem clutter free and clean as we start 2015. It's super cathartic, and I highly suggest it. I am pretty sure every single one of us has too much crap in our house, and choosing a room and diving in is an awesome way to start.Anyway, today we did just that, but the area of the house I focused on purging was the bookshelves in the living room. I have sooo many books. Many that I've read and thought were mediocre, and many that were given to me that I've never gotten around to (and don't really plan to). So I sorted all that out and we cleaned that up and man do I feel better! Above is one of my bookshelves. And yes, I do organize by color.So let's talk about 2015, shall we? I have made a pretty big decision to change the blog a bit. I've been posting a photo every single day (excluding the break for recovery from child delivery) for SIX YEARS. You guys, that's a long time. And I'm getting a touch burned out. I mean, I still love shooting photos every day, but keeping up the blog does take about an hour out of each and every day.And right now, my time is pretty darn valuable between running the business, keeping up the blog and raising the spawn. Oh, and keeping the romance alive on the homefront :)The plan, at this point, is to keep up the daily blogging, but only Monday through Friday. I would love to have my weekends be as computer-free as possible (especially since I still do a ton of shooting on the weekends, and my time home with the family is like gold). This means that Savory Sunday will end, although food will obviously still be a big part of my content, and Saturdays at the Circus will stop.Can you hear that? That's the grandmothers crying out.Oh calm down! Saturdays at the Circus are pretty popular, so I'm just making it Mondays at the Madhouse instead. It will be all dog and kid etc etc. It will just be more of a combined effort, and we'll see how that goes.Also, I'll still try to post wonderful recipes, it just won't be as consistent.Ok! I think that's all the news about the blog!I hope you all had a fabulous holiday season and I hope 2015 is glorious for each and every one of you. Here's to shifting priorities and keeping enough time for all aspects of your life! Cheers!
New Year's Eve will be spent in with family tonight, eating 
Today was pretty relaxed. I woke up last night feeling quite ill -- not sure if it was the start of the flu or food poisoning from dinner, but by morning I felt much, much better. And by "morning," I mean 10 am, because Jamie took the day off work in case I was sick and let me sleep in. It was glorious.Anyway! One of the projects I'm working on this week is getting some of my prints framed for 
Magda has been such a doll lately. She's not getting a ton of exercise, but I was able to steal away an hour for a long walk with her yesterday before the temperature got to the unbearable one degree that we had today. I mean, let's be clear, she's still got, um, "spirit" in the sense that I catch her with my memory cards in her mouth, pens between her paws on the couch and mouthing away on Ezra's new jumper. But on the flip side, she's super loving, nothing but snuggles and kisses for the baby, and she's taking loads of naps and not being super demanding (barky) with me during nap times. Which is key these days. I've even caught her licking Merlin.For your internet share of the day, how about 
You guys! It's been a full year of Savory Sundays! I have loved sharing my favorite recipes with you all so much, and it's been wonderful to work on my food photography like this. What a fun project! So I want to close off the year with a champagne cocktail -- what a better way to celebrate?!Oh, and I'll still pepper you with recipes occasionally in 2015, it just won't be weekly. Frankly, I don't have a whole lot more recipes that I feel strongly about enough to share yet. But as I develop them, I'll be sure to post. Right now I'm working on some amazing chili for winter, and I also want to share Jamie's homemade chicken soup recipe down the line.But for today, let's stick to this super easy cocktail that is perfect for holiday parties.
Each glass gets equal parts:• Cranberry juice (I like cran-pomegranate juice)• Triple sec• Champagne/prosecco/bubbly whateverYou can mix them in individual glasses if there's just a few of you, or for larger affairs you can mix equal parts juice/triple sec in a pitcher and then fill 2/3 glass with that and top it off with champagne for guests.Warning: These go down EASY. I have had many a guest tell me how much they loved them and then suffer hangovers the next day. You have been cautioned.So that's it! Happy New Year everyone!