Quiet rest
Taken last week - this is the most ice we have ever seen on the pond.
This morning the world below was shrouded in cloud or fog, but the sun shone through up here.
Thursday, December 17, 2009
Winter Here
Taken last week - this is the most ice we have ever seen on the pond.This morning the world below was shrouded in cloud or fog, but the sun shone through up here.
Tuesday, December 8, 2009
Christmas Decorations
It is so much fun to unwrap all my Christmas decorations! It's like being at my favorite store ever - because I chose all the goods! And they are all so cute/ meaningful/ beautiful.
I love Christmas.
I'll have to take some pictures and post some.
Monday, December 7, 2009
The Yummiest Most Requested Brunch Dish
I have no recipe but I will try to tell you what I do -
I use a greased 10x15 pan, but two smaller pans would work just fine. This needs to be made the night before and refrigerated overnight.
Meat Layer:
You can use any breakfast meat for this, sausage, ham or bacon. I use a pound of bacon because I like to use the bacon fat to cook the potatoes and the eggs. And I just love bacon! After cooking I dice it, not too small but so it will still serve easily, and set it aside.
Hash Brown Layer:
I bake several potatoes, usually Yukon Golds because I have them on hand. Then I peel and grate them, or dice in a 1/2" dice. I usually use two cast iron skillets to brown the potatoes in butter and bacon fat in fairly small batches, turning them often until they are crispy and browned throughout. These go into the bottom of the baking pans until a good inch has accumulated.
Egg Layer:
I crack 18 eggs into a large bowl and sprinkle salt and nutmeg onto the top before lightly beating the eggs. These I cook over medium heat in butter and bacon grease, stirring often so the bottoms don't brown and the eggs cook evenly to the soft but not runny stage. The eggs are spread evenly on top of the potatoes.
Assembling the Dish:
On top of the eggs, I spread a cup or more of sour cream. Make sure you use enough to cover the whole dish. Sprinkle the diced bacon on top of the sour cream. Then sprinkle about four thinly sliced green onions over this, and about ten fresh mushrooms, sliced or diced. Finally, spread grated cheddar cheese over the top to cover well.
Cover and refrigerate overnight. Take out in the morning and let sit out for at least 1/2 hour. Bake covered at 350 degrees for an hour, then uncover and bake until bubbling and browned throughout.
Warning - Once you bring this to a brunch, you will never be allowed to arrive without it!
I use a greased 10x15 pan, but two smaller pans would work just fine. This needs to be made the night before and refrigerated overnight.
Meat Layer:
You can use any breakfast meat for this, sausage, ham or bacon. I use a pound of bacon because I like to use the bacon fat to cook the potatoes and the eggs. And I just love bacon! After cooking I dice it, not too small but so it will still serve easily, and set it aside.
Hash Brown Layer:
I bake several potatoes, usually Yukon Golds because I have them on hand. Then I peel and grate them, or dice in a 1/2" dice. I usually use two cast iron skillets to brown the potatoes in butter and bacon fat in fairly small batches, turning them often until they are crispy and browned throughout. These go into the bottom of the baking pans until a good inch has accumulated.
Egg Layer:
I crack 18 eggs into a large bowl and sprinkle salt and nutmeg onto the top before lightly beating the eggs. These I cook over medium heat in butter and bacon grease, stirring often so the bottoms don't brown and the eggs cook evenly to the soft but not runny stage. The eggs are spread evenly on top of the potatoes.
Assembling the Dish:
On top of the eggs, I spread a cup or more of sour cream. Make sure you use enough to cover the whole dish. Sprinkle the diced bacon on top of the sour cream. Then sprinkle about four thinly sliced green onions over this, and about ten fresh mushrooms, sliced or diced. Finally, spread grated cheddar cheese over the top to cover well.
Cover and refrigerate overnight. Take out in the morning and let sit out for at least 1/2 hour. Bake covered at 350 degrees for an hour, then uncover and bake until bubbling and browned throughout.
Warning - Once you bring this to a brunch, you will never be allowed to arrive without it!
Thursday, December 3, 2009
Yummy Sweet Taters
Here's my favorite way to prepare sweet taters -
Preheat oven to 400 degrees. Peel and cube 2 large sweet potatos, cut into a 2 inch dice. Meanwhile, pick some fresh rosemary needles, and place into about a third cup of olive oil. Microwave the rosemary needles in the oil until they pop and give up their essence to the oil (about 30 - 45 seconds). Place the sweet taters in a large bowl, pour the oil over, sprinkle generously with kosher salt, stir well to coat. Line a baking sheet with parchment paper so they don't stick terribly, spread taters on the paper and roast for 20 minutes or until the bottoms are browned. Turn each piece and bake again for about 10 minutes to let another side get all crunchy and fabulous.
The insides are melty tender, the outsides are crunchy deliciousness. These don't last long at our house and whole batches have been known to mysteriously disappear when Priscilla and I get together. I hope you try them and enjoy!
Preheat oven to 400 degrees. Peel and cube 2 large sweet potatos, cut into a 2 inch dice. Meanwhile, pick some fresh rosemary needles, and place into about a third cup of olive oil. Microwave the rosemary needles in the oil until they pop and give up their essence to the oil (about 30 - 45 seconds). Place the sweet taters in a large bowl, pour the oil over, sprinkle generously with kosher salt, stir well to coat. Line a baking sheet with parchment paper so they don't stick terribly, spread taters on the paper and roast for 20 minutes or until the bottoms are browned. Turn each piece and bake again for about 10 minutes to let another side get all crunchy and fabulous.
The insides are melty tender, the outsides are crunchy deliciousness. These don't last long at our house and whole batches have been known to mysteriously disappear when Priscilla and I get together. I hope you try them and enjoy!
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