In Amazing Graceland: Veteran's Day 2011 ~ In Honor & Memory of Our Veterans

Friday, November 11, 2011

Veteran's Day 2011 ~ In Honor & Memory of Our Veterans

Top photos is my father, WWII veteran. Middle is my husband, VietNam veteran. Bottom is Patrick's father,WWII. All patriots. Both our fathers are now with the Lord...our mothers still on terra firma. Thank you to all our veterans. We appreciate your service to our country. God bless you and God bless America.

5 comments:

LL Cool Joe said...: We should never forget them!

Thanks indeed to all those that gave us the freedom we have today.; November 11, 2011 at 1:54 AM
Rocky Creek Scotties and Rocky Creek Ramblings said...: I'm thankful every day for our Veterans. God bless your family for serving us and our country.

xo
Lynn; November 11, 2011 at 3:54 AM
Dorothy said...: Nice tribute to your family members for their military service.; November 11, 2011 at 5:58 AM
Patti said...: I'm thankful to our veterans and always appreciate their service.

Nice family photos!; November 12, 2011 at 2:11 PM
The JR said...: Thanks to all of them!; November 14, 2011 at 7:48 AM

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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Friday, November 11, 2011

Veteran's Day 2011 ~ In Honor & Memory of Our Veterans

5 comments:

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A look at the finished basement patio.