Saturday, August 23, 2014

Wine Garden

After a tough winter, some of the vines made it and came through with grapes. 
Anxious to see if they ripen in time for harvest. 
This is year three, so maybe a small amount of wine?

Meanwhile, harvesting the best leaves for stuffing!

 

Saturday, August 9, 2014

House Guests? Mini Veggie Breakfast Casseroles!


Um...Yum!
If there is one food the French love, it's cheese...and cheese makes every dish better. 
These little minis are packed with flavor and great for sleepover guests!
Try with Champagne and add potatoes as a side, for dinner!

Mini Veggie Breakfast Casseroles


Need one 8 cup muffin tin, oiled

Ingredients:
8 eggs
1/2 cup shredded cheddar cheese
1 large tomato-diced
1 large white onion-diced
1 cup fresh spinach-torn
1/4 cup cream
1/4 tsp garlic powder
2 pinches sea salt
1 pinch black pepper

Directions:
Crack eggs into bowl, add cream, and whip together with wire whisk until bubbly, approximately 2 minutes.
Add all remaining ingredients and lightly stir.
Quickly pour evenly into oiled muffin tins and
Bake for 15-20 minutes @ 350Degrees.

Check for doneness with fork, should be firm in center, but a little moisture remaining on top.
Keep from browning if possible.
Enjoy!