pie – Letting Go | Choose Joy

First off, HAPPY THANKSGIVING! I hope everyone is having a wonderful with loved ones and good food! Thought I would share a fun fall post!

I’ve been wanting to go to Apple Hill for years, and this year, we went! On our way home from a Tahoe getaway – we made a little pit stop. Apple Hill is literally right off HWY 50 between Pollock Pines and Placerville – with lots of great stops within seconds of each other.

Not having a clue where to go, I did a quick yelp review – and was very pleased with my stops:

Bodhaine Ranch
YOU MUST STOP FOR PIE! We got a slice of raspberry sour cream pie and it was insane… if you listen to anything I say, stop here for a slice o pie! It was also a great stop to take some fall family photos.

Bill’s Apples and Felicia’s Dolls
To be honest, we just made a quick stop here to walk the grounds. The flowers were glorious, and they handed out FREE spiral sliced apples. I didn’t go into the Doll shop because, well, I don’t like dolls, but it was a cute brief stop.

Rainbow Orchards
GET AN APPLE CIDER DONUT! Trust me… yes, again. They are so delicious! There’s also free samples of the apple cider, overflowing pumpkins and plenty of picnic tables. Another photo shoot opportunity too 🙂

Enjoy your day in Apple Hill!

God id good friends. God is good.

My workday starts at 6:30 in the morning, and I have a 30-45 minute commute…so it goes without saying I don’t have time to make breakfast in the morning.

I do however know that breakfast is the most important meal of the day, so I definitely make an effort to eat a nutritious meal. Here’s a recipe I whipped up that will last me all week! Hopefully I don’t get sick of it…

Ingredients

1 cup chopped bell pepper (I prefer red)
1 cup chopped onion
1 cup chopped zucchini
1 cup chopped crimini mushrooms
1 cup diced pancetta (Italian bacon)
6 eggs
1 store bought pie crust (don’t you judge me!)
Salt and peppa!

Preheat oven to 350°. Read defrosting instructions on your piecrust. Line 9 inch baking dish with piecrust.

Prep veggies In a nonstick pan, over medium heat, cook the pancetta, stirring occasionally. I cooked this for about 10 minutes, or however long you would cook your regular bacon. I like it crispy so I went a little longer. Scoop out the pancetta and put onto a plate lined with a paper towel to absorb extra grease. With remaining grease in pan sauté veggies, season with salt and pepper, about eight minutes or until soft. Beat six eggs, season with salt and pepper. Combine all ingredients into a bowl and pour into piecrust. Bake for around 30 minutes and enjoy! Refrigerate whatever is left over.