In Amazing Graceland: Face in the Forest

Showing posts with label Face in the Forest. Show all posts

Saturday, May 7, 2011

Shadow Shot Sunday #155 ~ Face in the Forest

This Forest Face has been in our driveway for about 7 years. I believe he really looks like he belongs now. The first 3 pics were taken in the sunny afternoon and the last 2 were taken in the dark of night on Friday. Every time I see Forest Face he brings this to mind:

This is the forest primeval. The murmuring pines and the hemlocks,
Bearded with moss, and in garments green, indistinct in the twilight,
Stand like Druids of eld...

For more Shadow Shots, or to join in, please visit our hostess, Tracy, over at HeyHarriet. Talented folks from around the world have fun with this meme. Blessings to all who pass this way. I hope you're having a good weekend.

love,
Cassie

ps-Good news: All I had to do to fix the problem I was having with blogger was to choose to update it!! Duh.

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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Saturday, May 7, 2011

Shadow Shot Sunday #155 ~ Face in the Forest

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A look at the finished basement patio.