1: Breakfast on Snail Mountain with friends.

2: Annalie and I made cinnamon-swirl bread the other day. We had some for a snack this morning.

3: I walked past Annalie’s room and saw her curled up on the chair, looking at a book. I love the look on her face, like she’s just read something particularly interesting.

4: She was in the middle of putting her sandals on when I asked her to go stand on the beach so I could take a picture. She didn’t bother to put the other one on.

5: Stained glass? Or melted gummi bears? My mom sent Annalie a little care package which included a bag of Target-brand gummi bears (With Real Fruit Juice!). Apparently, they couldn’t take the summer heat.

6: My coffee and Annalie’s juice in the train dining car this morning. (Resusable coffee-cup sleeve from Anna’s Etsy shop, Life is Good…At the Beach)

I’m taking photos life’s small moments this month for my photoset 30 tiny moments hath September and for the 30 tiny moments group on Flickr.

This past April I took a photo every day of some small moment for the 30 tiny moments group on Flickr. I thought this month would be a good one to do that again. Here we go.

Day 1: Breakfast on Snail Mountain with friends. We had coffee (for the adults), milk (for the kids), and doughnuts on Snail Mountain this morning, since Brenda and Baby Bug were visiting and that is rapidly becoming our tradition.

On another note, I have so many photos languishing unedited and unposted on my hard drive right now, it’s not even funny. In addition to the photos I’ve been taking, Annalie has been a shutterbug lately, and has gotten some really funny and great shots. I’m debating opening a free Flickr account for Annalie’s photos and starting a photo blog for her on this site, like Annalie’s friend Lily has on her mom’s blog.

I have so many things I want to write about, like meeting Bonnie and her kids, the not-so-minor plumbing disaster at our old house in Maryland that is going to involve insurance companies and replacing a toilet and drywall and possibly some carpet, and how happy I am to be painting pottery again and how tickled I am to be getting custom orders. But life is happening and we’re days past some of those things and I don’t know if I’ll ever write about them.

Like our trip to the desert to visit Deborah and her kids! Remember how they came here to visit us, and we went to Sea World? Well, we went back to their house with them to visit for a few days, since our husbands were both out of town. We had a great time hanging out with them, and I took a bunch of photos and posted them in Flickr (you can see the ones from here and there in the photoset Maryland friends in California!), fully intending to write more about our visit. But somehow I just never got around to it and now that was weeks ago.

Maybe doing 30 tiny moments this month will help me keep up.

I made a frittata this morning for breakfast. I started out with a recipe, but I didn’t have all the ingredients so I substituted with reckless abandon, hoping it would be okay. And it was delicious! Every time I make a frittata (which is an Italian omelette) I wonder why I don’t make them more, because they’re so easy and yummy.

Ham, Onion & Red Pepper Frittata

• 2 Tablespoons butter
• 1 medium onion, chopped
• half a red pepper, seeded and chopped
2-3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• freshly-ground black pepper
• 1/2 teaspoon dried thyme
• 5 large eggs
• 2 Tablespoons half-and-half or milk
• 1/2 cup plus 1/4 cup shredded extra-sharp cheddar
• 1/2 cup chopped ham

Melt the butter in a 10-inch cast-iron skillet. Add the vegetables and garlic and sprinkle with salt, pepper, and thyme. Cook over low heat, stirring occasionally, till onion and pepper are very soft, about 15 minutes.

Meanwhile, stir eggs, half-and half, and 1/2 cup of cheese together. When vegetables are ready, add the ham and cook for a minute more, till ham is heated through. Pour the egg mixture into the skillet, stirring gently a couple of times in the first minute. Then let the mixture cook undisturbed till the bottom is set, about 5 minutes.

Sprinkle the remaining 1/4 cup of cheese over the top. Transfer to a 350F oven and cook for 6-8 minutes until slightly puffed up. Remove from oven. Cover, and let sit for 5 minutes before serving.

Enjoy!