In Amazing Graceland: Papago Park

Showing posts with label Papago Park. Show all posts

Saturday, February 26, 2011

Shadow Shot Sunday #145 ~ Papago Park, Phoenix, Arizona

Once again BabyRocketDog & Hootie get to go hunting for shadows with Pat and me.

Look closer...there are people standing in these red rock shadows!

I should have moved closer for this shot of my guy and pooches.

Now this little fellow could cause some pain. Ouch!

The creosote bush casts a fine shadow & smells good too.

These were some of the thinnest bench seats I've ever seen.

No fatties allowed apparently. Okay, we'll move our big butts on!

As we finished up our hike I liked the view of Patrick and the pooches

heading back toward the Phoenix skyline.

All these photos were taken a few days before my camera died on me last Sunday. We attended the PetSmart Petwalk in Tempe, AZ to join our Dales & Friends group. While on the last 1/2 mile of our walk the skies opened up and we were saturated with rain. My camera took it's final photos that day, before drowning. Not sure if I have any other Shadow Shots in my archives now, so will probably have to use Patrick's Nikon, which I don't like much. Phooey.

For more Shadow Shots please go visit our hostess, Tracy at Hey Harriet. For the new Pet Pride meme, just go HERE. Here's wishing all who pass this way a blessed weekend.

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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Saturday, February 26, 2011

Shadow Shot Sunday #145 ~ Papago Park, Phoenix, Arizona

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A look at the finished basement patio.