This past long weekend, I did something very unusual for somebody in a web-based career—I unplugged! I didn’t check Instagram, Twitter, Facebook, emails, or even the blog. It was nice to just live in the moment and fully enjoy the company of friends and family without having to constantly check my phone or try and document a moment inside the constraints of a social media site. I was able to get ahead of a few things and get ready to hit Tuesday hard! Yesterday, I made a huge batch of southwest freezer pita pockets inspired by Tracy from Shutterbean. They are great to have on hand in the morning for a quick breakfast. So, when I plugged back in today and saw 154 emails and 88 comments to moderate for the blog, I was kind of regretting unplugging fully. At least I have these spicy and cheesy pockets to keep me company! Ingredients (Makes 6 Pockets) 3 Whole Wheat Pitas, sliced in half 2 Tablespoons Unsalted Butter 8 Large Eggs ½ Cup Milk 1 Teaspoon Salt 1 Teaspoon Pepper 1 Tablespoon Chili Garlic Sauce (if you don’t have chili garlic sauce, substitute a clove of garlic grated and a big …

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