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What does one do upon waking up on the first day of unemployment for both yourself and The Hubster? You sleep in, smell the coffee brewing to wake up, and COOK AN AWESOME BREAKFAST!! No feeling sorry for yourself in THIS HOUSE!! This is Life As She Does It, after all! So what I made was this incredible take on tortillas de espinacas It is a Spanish tapa, which usually consists of spinach made into a 'tortilla' with cream cheese and potatoes. I omitted the potatoes and added BACON! And we all know......bacon makes everything better.

TORTILLAS DE ESPINACAS (She-Style)

extra virgin olive oil (evoo)

1/2 onion, chopped finely

4 cloves garlic, chopped finely

1 pkg frozen spinach, thawed

sea salt

pepper

2 tsp cumin

1 tsp nutmeg

1 tsp mustard powder

3 eggs, scrambled

1 tsp water

1/2 brick cream cheese, room temperature

bacon or turkey bacon slices, cooked

In a heavy pan (I used my cast-iron skillet, of course!) sprinkle enough evoo to cover the bottom, and heat for one minute on medium heat Add onions and garlic, and let cook for about two minutes, stirring from time-to-time to avoid them getting too dark.

Squeeze spinach over the sink a handful at a time to remove excess water. Sprinkle into the pan, using a wooden spoon or small spatula to mix with the onion and garlic and spread out throughout the pan Sprinkle generously with sea salt and pepper, then add cumin, nutmeg, and mustard powder. Stir again, then spread out throughout the pan. Add the water to the scrambled eggs and gently pour over the spinach mixture to ensure it is evenly distributed throughout the pan. Sprinkle with sea salt and pepper. Change heat to low and let cook about three minutes or until firm on the edges and loose in the middle. Cover and let cook another three minutes until firm in the middle. Remove from heat and let rest for a minute

Using a spoonula or butter knife, spread the cream cheese over the spinach-egg mixture. Let rest another minute. Slice like a pie, and top with bacon Take your coffee cups and say "cheers!" and then..ATTACK!

NOTES: I use neufchatel cheese, which is super-creamy, but has less fat than cream cheese. I also served this with some watercress sprinkled with balsamic and it was a perfect complement. Still inclined to feel bad or sorry for yourself? Just add a mimosa to this combo and all will be well!

To sum it up, this was a night of tapas and home-made margaritas that would make you slap yo' mammasita! A couple of friends came over and I made gambas al ajillo (shrimp and garlic sauce), empanadas with crema-paprika sauce, chorizo-tortilla pizzas, baked pappas (fingerling potatoes), and a little concoction I put together that we will call Frito Masa Dulce (fried sweet dough). I wanted it to be a play on sopapillas, but more Spanish-style and doughnut-y. So I took our go-to home-made pizza dough recipe, sweetened it up and then fried it, and sprinkled good ole powdered sugar on top! And that is the recipe I am sharing with you today. De nada.

FRITO MASA DULCE

2 cups all-purpose flour

1 tsp salt

1 pkg fast-rising yeast

2 tbs sugar

1 tsp cinnamon

1 tsp apple pie seasoning

1 tbs extra virgin olive oil (evoo)

2 tbs honey

1 cup warm water

canola oil

Mix all dry ingredients in a bowl. Add wet ingredients and water and stir with a fork until combined. Cover with a damp paper towel and let rise for an hour. In a heavy pot (I use my cast iron Dutch oven, of course!), heat 1 and 1/2 inches of canola oil on medium-high heat. Using a little extra flour so the dough doesn't stick to your hands, use fingers to flatten out the dough to about 9x12 on a counter sprinkled with a little flour. Use a cookie cutter to cut into 12 equal-sized pieces. Gently drop one piece at a time into the oil, and fry for about one minute on each side, until golden brown. Take out with a slotted spoon or spatula and let drain on paper towel. Once they are all done, sprinkle with powdered sugar.

NOTES: Drizzle with honey or maple syrup if you want to raise the bar of delicioso even higher!!

I EATS ME SPINACH

Tapas Totales!