Douglas Florian

Douglas Florian is a poet, author and illustrator of over 30 books. March 18th is his birthday. Just in time for opening baseball season is his Poem Runs, a children's book of baseball poems. It will be available in early April. Some of his previous books include; Winter Eyes, Beast Feast, Dinothesaurus, Handsprings, and Insectopedia.

Florian's playful and witty approach to poetry really engages the young reader. He is a master of word play, rhyme and humor. Next time you are at the library or bookstore check out some of his books.  His illustrations are indeed quite noteworthy in his books. Florian often incorporates collage, watercolor and gouache (yikes! had to look this one up...a method of painting with opaque watercolors mixed with a preparation of gum) into his illustrations.
His books are such a fun read that really encourages children to try writing their own verses and look at nature with a different set of eyes.
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The following recipe was in a Sunday paper supplement and really caught my eye. Looks perfect for Easter brunch. It is a new twist on the standard scrambled egg recipe. Looked quite interesting serving the egg dish in baked tortilla cups.

This recipe is from the linkhttp://www.landolakes.com/Recipes/
check it out for other Easter/Spring recipe ideas

Tortilla Cups Ingredients:

• 2 tablespoons Land O Lakes® Butter, melted
• 1/4 teaspoon garlic powder
• 6 (6-inch) flour tortillas

Eggs Ingredients:

• 10 Land O Lakes® All-Natural Eggs
• 1/3 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons Land O Lakes® Butter
• 1/3 cup chopped onion
• 1/3 cup chopped red bell pepper
• 1/3 cup chopped broccoli florets
• 3/4 cup shredded Cheddar cheese

Directions:

• Heat oven to 425°F. Combine 2 tablespoons melted butter and 1/4 teaspoon garlic powder in small bowl. Place 6 (10-ounce) custard cups onto 15x10x1-inch jelly-roll pan. 
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• Brush both sides of each tortilla with melted garlic butter. Carefully fit tortillas into custard cups. Bake for 10 to 12 minutes or until tortillas are lightly browned. 
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• Meanwhile, combine eggs, milk, salt, pepper and 1/4 teaspoon garlic powder in medium bowl; beat with wire whisk until well mixed. 
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• Melt 2 tablespoons butter in 10-inch skillet until sizzling; add onions and bell pepper. Cook, stirring occasionally, over medium heat until crisply tender (3 to 4 minutes). Stir in broccoli florets. 

• Pour egg mixture over vegetables in skillet. Continue cooking, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, until almost set (4 to 6 minutes). Stir in 1/2 cup shredded cheese; continue cooking until cheese is melted (1 to 2 minutes). 
•  Fill each baked tortilla cup with 2/3 cup egg mixture; sprinkle each with remaining shredded cheese.

Note: Tortilla cups can be baked a day in advance and stored in container with tight-fitting lid. To reheat, heat oven to 350°F. Place wire cooling rack over baking sheet; place tortilla cups onto rack. Bake until warm and crisp (5 to 6 minutes).