In Amazing Graceland: December 2015

Thursday, December 10, 2015

Our Anniversary In Prescott Arizona - Throwback Thursday

This lovely photograph was taken on November 2nd,2003. Don't we look cheerful? Patrick & I have gone to Prescott, Arizona to celebrate our wedding anniversary (and my birthday) off and on, ever since we got married 27 years ago. Whiskey Row isn't what it used to be. "Back in the day" there weren't shops to buy souvenir photographs, jewelry, rugs or hats. It was building after building of saloons. I'm glad we got this photo taken 12 years ago. Patrick added the words, which I always get a kick out of when I see it.

I hope that if anyone passes this way, that you are blessed.

love,
Cassie

Jess' Breakfast Casserole Recipe

This is a simple and hearty dish which I(Jessica) love to make for guests because there is little mess to clean, freeing up the rest of the morning to chat and relax. It also tastes great as left overs as well!

The following are my favorite ingredients but I often add or subtract other things such as spinach and meats depending on my mood and what I have on hand. If you want to go veg just skip the ham and add an extra layer of tomatoes. It's pretty much impossible to mess it up:

Bread (I use sourdough wheat)
Ham (Canadian or even the thick sliced kind for sandwiches is great)
Chives
Basil
Dried Rosemary
Tomatoes
Butter
Shredded Mozzarella
Chevre Goat Cheese (I prefer the herbed kind)
Eggs
Milk (I use rice milk)
Salt and Pepper to taste

I place chopped bread, ham, chives, basil, sliced tomatoes, and chevre next to the baking dish. I butter the dish and begin layering the ingredients: scatter the bread on the bottom, add a layer of cut up ham, layer of chevre chunks, sliced chives, and torn basil. I whisk together the milk and eggs and season with salt, pepper, and rosemary. I then pour the eggs over the dish. It always aggravates David that I don't know how many eggs I use but it just depends on how many layers of other foods I add and the size of the dish. Ideally, you should have enough eggs to just barely cover all the layers thus far. Like between 8-11 eggs? I top this with tomato slices and pop it in the oven. I bake it at 350 for 30 minutes. Then I sprinkle the casserole with shredded mozzarella, chives, and basil and cook for another ten minutes unitl it is puffy and golden.

Buen provecho!

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Thursday, December 10, 2015

Our Anniversary In Prescott Arizona - Throwback Thursday

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A look at the finished basement patio.