More often than not, I seem to stare at the blank screen waiting for inspiration.  My eyes are tired from working for three weeks straight and I am starting to become homesick, much like a few of my campers.  I daydream of coffee in my Chemex, hours spent reading in the hammock, and experimenting with the fifty plus recipe ideas I’ve accumulated over the past weeks.

So until I find my inspiration to fill the blank pages, I give you things I find inspiring, like this video from Kelsey (and Shaun) and this beautiful letter written by Sarah to her daughter.


Spinach Millet Egg Bake

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 1-2


On occasion (or always) I end up having extra grains I’ve cooked up for a meal. This egg bake is great for using up those excess grains. Feel free to substitute in quinoa, rice, or any other of your favorite grains. I use around 1 cup of the cooked grain to replace the 1/2 cup uncooked millet.


  • 1/2 cup uncooked millet
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 cup roughly chopped spinach
  • 4 eggs
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1 teaspoon fresh thyme
  • 2 tablespoon fresh chives
  • 2 slices of smoked gouda


  1. In a medium pot over low heat, add millet to lightly toast for 2-3 minutes. Pour in 1 1/2 cups water and salt, bring to a boil, and reduce to a simmer. Cook until water is absorbed, 15-20 minutes.
  2. Preheat oven to 375˚.
  3. Lightly oil two 5″ ramekin. Toss millet and spinach together and place in ramekin. Whisk together eggs, milk, salt, thyme, and chives. Pour over spinach/millet mixture and lightly smash millet down until covered by eggs.
  4. Place cheese on top and lightly press down again. Bake for 25-30 minutes until egg mixture has set and puffed up.