May The Stars Light Your Way
I am currently reading THE BRIEF HISTORY OF THE DEAD by Kevin Brockmeier. The Publisher’s Weekly describes it as: Starred Review. A deadly virus has spread rapidly across Earth, effectively cutting off wildlife specialist Laura Byrd at her crippled Antarctica research station from the rest…
This guest article written by Ronald Lee. On Wednesday, November 27, 2007, most of the members of the Happy Mouth Supper Club cabal (Drew, Wendy, Ted, Holly, Jay, John, Angel, and Ron) met for the monthly soirée at one of ‘Johnny Robert’s’ joints in Covington,…
I’ve done a poor job of keeping up with my list of what I’ve read in the last several months (my last update was May 8, 2007 and it’s nearly December!). Sorry about that! I’ve been busy reading and not blogging about what I’m reading…
I recently finished The Last Days of Haute Cuisine: The Coming of Age of American Restaurants and found it to be an interesting concept executed poorly, just like Eric Oehler whose review appears on the Amazon page.
-= Exported from BigOven =- Roasted Brussels Sprouts with Walnuts and Pecorino No more wrinkled noses when people hear you’re serving Brussels Sprouts — they’ll be begging for more. Properly cooked Brussels Sprouts are sweet, nutty, and full of good flavor. In this preparation, from…
Jean-Robert at Pigall’s Tuesday, September 25, 2007 On Tuesday, September 25, 2007, Wendy & I ate at Jean-Robert at Pigall’s for an amazing dinner to celebrate Wendy’s birthday. The menu with wine pairings is below. Stupidly, I had my suit dry-cleaned and my notes from…
-= Exported from BigOven =-
Sausage & Cheese Strata
Recipe By: www.drewvogel.com
Serving Size: 16
Cuisine: Uncategorized
Main Ingredient: Eggs
Categories: Christmas, Advance, Easy, Breakfast
-= Ingredients =-
1/4 cup Butter ; Softened
6 slices Firm White Bread
2 pound Bulk Sausage
3/4 pound Cheddar Cheese ; Grated
6 each Large Eggs
1 1/4 cup Milk
1/2 cup White Wine
1 teaspoon Garlic Powder
1 tablespoon Dijon Mustard
6 each Green Onions ; thinly sliced, green parts only
-= Instructions =-
1. Lightly butter a 9×12 glass baking pan.
2. Spread the bread with butter and cut into 1/4 inch cubes, leaving on the crusts.
3. Cook sausage and drain well.
4. Layer half the bread cubes in the pan, top with half the sausage, and 1 cup of cheese.
5. Repeat until all is used.
6. Beat eggs until light and lemon colored.
7. Beat in milk, wine, garlic powder, and mustard. Pour over pan.
8. Cover and refrigerate 8 hours or overnight.
9. Uncover and bake in preheated 325 oven for 1 hour or until lightly browned.
Top with remaining cheese and green onions, and serve.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
-= Exported from BigOven =- Banana Bread — Wendy’s Favorite Recipe By: Serving Size: 8 Cuisine: Main Ingredient: Categories: Easy, Desserts, Bread -= Ingredients =- 3 ea Bananas 2 cups Flour 1 teaspoon Salt 1 teaspoon Baking Soda 1/2 cup Wheat Germ 1/2 cup Butter…