In Amazing Graceland: Zapotec

Showing posts with label Zapotec. Show all posts

Monday, July 6, 2009

A to Z Mondays ~ The Letter Z

ZAPOTEC COLLECTION

The Zapotec Collection is the finest weaving available from the master weavers of the ancient village of Teotitlan del Valle in the state of Oaxaca, in southern Mexico.

Patrick and I purchased 2 Zapotec (100% wool) rugs while we were in Prescott, Arizona for Valentines day this year. We left one on my sweater chest down in Phoenix, and he just brought the other up here when he flew up last week. They were all so pretty I had a hard time choosing just two, but I couldn’t be a greedy guts. The green one in this picture---with the lovely Vanna Rocket Dog---is my favorite.

Please go to Jen’s for more A to Z bloggers. Happy A to Z Monday friends!!

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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Monday, July 6, 2009

A to Z Mondays ~ The Letter Z

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A look at the finished basement patio.