In Amazing Graceland: cactus

Showing posts with label cactus. Show all posts

Saturday, January 21, 2012

Shadow Shot Sunday #192 ~ Guest Photographer

Patrick has had his eye on this saguaro cactus for a while now. He is fascinated at how it seems to be growing out of the rock outcropping. He got these shots when our daughter and SIL were here. I'm guessing the artist in Patrick and the ham in David helped concoct this middle photo.
For more Shadow Shots from around the world, you can just click HERE. Our hostess this week is Rose.
Blessings to all who pass this way.

love, Cassie

Friday, October 8, 2010

Shadow Shot Sunday #125

It's pouring rain here in Idaho, so no natural shadows to shoot. Here's a prickly shot from my archives. I took this at our condo in Phoenix, where there are lots of different cacti.

For more Shadow Shots, go see Hey Harriett. Hope you are all having a good weekend.

Blessings to all who pass this way. 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, January 21, 2012

Shadow Shot Sunday #192 ~ Guest Photographer

Friday, October 8, 2010

Shadow Shot Sunday #125

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A look at the finished basement patio.