In Amazing Graceland: boots

Showing posts with label boots. Show all posts

Sunday, December 27, 2009

A to Z Mondays ~ The Letter B

BOOTS!!!

I love footwear of any kind, but I did not realize that I own 10 pair of boots until deciding to take these pics! Yikes! And the crazy thing is I wear (most of ) them quite frequently once the weather turns cold. I’ll wear my fuzzy Uggs in the car trip back to Phoenix then stow them away until we return to farrr North Idaho. (Unlike some of the movie stars I don’t wear them with shorts when the temperature is in the 90’s.) The grey and purple hiking boots are my oldest and have gotten tons of use over the past 15 years. Jessica & I purchased matching hiking boots for our first trip to Glacier National Park in NW Montana. Yes, faithful old boots they are…pretty comfortable too.

For more B words go see buddy Jen. Have a good week all.

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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Sunday, December 27, 2009

A to Z Mondays ~ The Letter B

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A look at the finished basement patio.