Run Free with Hospitality + Roasted Tomatoes with Eggs
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These Roasted Tomatoes with Eggs are delicious for breakfast; the tomatoes are also perfect for appetizers, on top of meats, or pureed as a dip!
“Live like someone just left the gate wide open.”
Happy Monday, Friends!
I love this quote: “Live like someone just left the gate wide open.” This is the way I want to live.
Open gate, run free, experience new things, meet new people, live a big life. I was thinking earlier this morning how easy it is to get our feelings hurt. I have a rule if I have hurt feelings. I try to actually feel the pain, evaluate the pain (why am I hurting, is it legit? can I work through this? can I be bigger than the pain?), and then push past those feelings by, well, sort of “fighting back.” I’m not going to let hurt feelings consume me. I’ve learned to let them go (I also pray for this person). It’s not worth it, and it sucks you dry from the things in life that you should be doing. Right?
For example, I see on Facebook a party I wasn’t invited to, I feel the pain–and then I hit “like.” Because ultimately I’m happy when people get together, and it makes me feel better, more mature, and it actually helps me be a bigger person, even though I may not have been invited. I then move on. It’s when we don’t move on that our hearts get icky. Ouch.
Another situation is when you try to get together with people and you don’t feel like a priority. I’m sure I’ve hurt other people by not having the time or room to do everything that I’m invited to. It’s part of life. I know it, and I’ve experienced it on both ends. We’ll never be invited to every party, right? What I do in this case, instead of acting hurt, is that I’ll actually text the person and say something sweet, make contact, let them know I’m thinking of them. And leave it at that. The last thing I want to be is a needy person. I do not want to be a friendship chaser. Do you?
Throw open the doors.
For me and my blog, this is why I share so much about relationships, connection, hospitality. It all weaves together into a beautiful tapestry of love. Throw open your doors (remember it doesn’t have to always be in a home) and bring your hospitality in or to others. I don’t mean squeezing through the gate, and doing what it takes to get by. I mean throwing the gate WIDE open, which means there is a lot of room to do what you are called to do (for me, in this second half of my life).
I want to be free with my hospitality!
Don’t have the same people every time.
I want to have people in our home of all walks of life, religions, world views, race and color, and celebrate together with good food and wine. We really try to reach out into other circles, and meet new people!
To me, this is real living. Throwing open the gate …
One of the things I love to do in the mornings is cook breakfast for my husband. Not every morning, but one or two a week. It’s fun to be creative, make it pretty (in season) and use what he grows in the garden.
You may have seen my roasted tomatoes on Instragram (are you following me? @SandyCoughlinRE), but if not, here they are.
Roasted Tomatoes with Eggs.
This time I served a bed of spinach, egg whites, roasted tomatoes, fresh tomatoes, and avocado. Salt and pepper. Oh my!
Enjoy these tomatoes – they are SO easy to make! (Warning: You’re house is going to smell SO good!)
What is one thing you could do to throw open the gate, just a little bit wider?
Roasted Tomatoes with Eggs
- 8 cups tomatoes, cut into 1-inch chunks (leave skins on)
- 6-8 pressed garlic cloves
- 1 packet Splenda, or 4 Tbsp. sugar
- Salt & pepper
- 1 cup fresh basil, chopped
- Olive oil, drizzle
- For breakfast: Eggs, fresh tomatoes, avocado, spinach + roasted tomatoes
- Preheat the oven to 400 degrees. Put the chopped tomatoes in bar pan or rimmed baking sheet. Add the rest of ingredients, ending with drizzled olive oil.
- With you hands, mix together.
- Place in the oven and roast for 1 hour to 90 minutes, depending on the consistency that you want the tomatoes to be (juicier or dryer).
- Remove from the heat and allow to cool for about 30 minutes. Serve with baguette bread, puree as a dip (add sour cream), or serve on top of eggs (spinach, fresh tomatoes, avocado) for breakfast.
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