Last Friday night …

We didn’t go streaking in the park or skinny dipping in the dark, but we did have a party, and alcohol was the main event.

Wine, specifically.

I don’t know a lot about wine. Basically, what I like is quite similar to what a 19-year-old college freshman drinks in attempt to be cool. So we had a wine party. Everyone brought their favorite bottle and we all tried something new.

I’m learned I’m very much a white wine girl. A sweet white wine girl. Good to know.

In addition to wine, we had appetizers. I probably made too many. I do that every time we have a party.

Yay leftovers!


  • 1 package Pillsbury Refrigerated Pie Crusts
  • 2 slices bacon
  • 1/4 cup chopped green onions
  • 2 eggs
  • 1/2 cup half-and-half
  • 1/3 cup shredded Parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1 9-ounce package of frozen spinach, thawed, squeezed to drain

Heat oven to 375 degrees.

Roll out pie crust. Using a glass, cut out circles to form pie crusts. Place in ungreased miniature muffin tin.

Cook bacon in a medium skillet until crisp. Drain on paper towels. Add onions to the same skillet; cook 2 to 3 minutes, stirring constantly. Drain.

Place onions in a medium bowl. Crumble bacon and add to onions. Add eggs and beat well. Stir in half-and-half, cheese, salt and nutmeg. Add spinach; mix well. Divide mixture evenly into crust-lined cups.

Bake for 20 to 25 minutes, or until puffed and golden brown. Cool in pan or on a wire rack for 10 minutes. Serve warm.


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