Thankful for neighbors who share.
Photo by Angie Quantrell
THIS IS THE EGG
This is the egg
found under a hen
warm and soft,
heated and tucked
safe in a cozy bed.
It’s so hard to wait,
the time drags on.
When is it ready?
Is it time yet?
And – pop – cheep!
This is the egg,
THIS IS THE EGG by Angie Quantrell
Visit Vivian Kirkfield to read more #50preciouswords stories by many talented writers. https://viviankirkfield.com/2021/03/02/50preciouswords-2021-is-officially-open/
hues, tones, leap and glow;
party, dazzle, eye candy
thanks to God-colors!
colors by Angie Quantrell
To make these jewel tones, I used gel paste food colors, apple cider vinegar, and warm water.
1. Add several T. of apple cider vinegar to clear cups.
2. Use the handle end of a spoon to dip gel paste and put it in the vinegar. I didn’t mix my spoons or dyes, but used a separate spoon for each color. I was also very generous with the amount of dye I used. I think this led to some beautiful fingers.
3. Add enough warm water to fill cups 2/3 full. Stir each color until the paste is dissolved.
4. Dye eggs!
why, precious wee orb
fall is here, you are fragile
i fear no hatching
out of season by Angie Quantrell
I discovered this nest yesterday while on a walk. Several other eggs were spread about willy-nilly, but these two were nestled as much as possible. I felt so sad for the out of season eggs. No chance at hatching or survival. Why?
But still beautiful.
Compliments of my cousin, Melissa, we enjoyed her cast iron skillet breakfast casserole. So mouth-watering, fragrant, and tasty! I can’t wait to play with the recipe when I get home.
Cast Iron Breakfast Casserole
1 package tater tots
1 dozen eggs
1 cup diced turkey ham (or your ham choice)
1 cup grated cheese
salt and pepper
1. Preheat oven to 375 degrees.
2. Generously butter inside of seasoned cast iron skillet.
3. Line bottom and edges with tater tots.
4. Sprinkle ham over tater tot crust.
5. In separate bowl, whisk eggs until well combined. Add salt and pepper to taste and mix. Pour over ham and crust. (Cayenne would be great, too!).
6. Sprinkle cheese on top.
7. Bake in oven. Start checking at 45 minutes by jiggling pan for movement or sticking fork in center for doneness. We like a crispy crust, so ours cooked for about 1 hour.
8. Remove from oven. It will continue to cook for a bit more. Slice and serve while warm. Delish!
Optional toppings: salsa or ketchup (for the youngers, not me), chopped green onions, sour cream, Tabasco. I’d like to experiment with green peppers, green chilis, spinach, broccoli, kale, and cherry tomatoes, though not all at once. Mmm.
Thanks, Melissa! I am inspired to re-season my cast iron skillet and whip up some breakfast casserole!
by Angie Quantrell
not what you think, this;
fragile eggs offering spores
tiny fungus cups
I found these beauties in my garden! I’ve only ever found them one other time in the Yakima Valley. So excited!
What’s your Haiku for the day?
We love breakfast sandwiches! Or at least I used to, before cleaning up my diet. But my honey still enjoys taking a break from muesli and yogurt to eat a yummy protein-rich breakfast sandwich. I make these at home, usually 3 at a time. They freeze very well and he can pop one in the microwave any day he feels like a little something different. The filling possibilities are endless.
Whole Wheat Egg, Ham, and Cheese Breakfast Sandwiches
3 whole wheat English muffins
3 slices ham (we prefer thinner slices)
3 slices cheddar cheese (Swiss or pepper jack are also great)
1. Toast the English muffins. Spread a thin layer of Dijon mustard on each sandwich. Place open-faced on a cutting board.
2. Layer ham and cheese on one half of each muffin, cheese is on top.
3. Fry the eggs in olive oil, liberally doused with black pepper. For freezing, cook the eggs all the way through. For immediate consumption, a runnier yolk is fine.
4. Place one egg on top of each cheesy muffin. The egg will melt the cheese. Leave open-faced to cool. Unless you are eating right now, then close it up and enjoy!
***If you want, quickly place eggs on a folded paper towel to remove excess oil, then add to sandwich.
5. For freezing, let sandwiches cool completely. Add muffin tops and wrap snuggly in plastic wrap. I also like to put mine in sandwich ziplock bag. Pop in the freezer until time to eat. Rewarm in the microwave.
Other things to add: baby kale or spinach, turkey, onions, sausage patties, bacon, different mustards. For fresh sandwiches (not frozen) you can add tomato slices, thinly sliced zucchini, mushrooms, or any other fresh veggie from the garden.
The sky is the limit! Or should I say the amount of space between muffin top and bottom and what you can hold together in your hands is the only limit. 🙂
Collecting those ideas is just like gathering eggs. You have to watch where you’re walking, keep your eyes peeled, and collect those golden orbs of inspiration and place them in a sturdy basket to incubate for hatching up a great story.
Thanks, Jane and Tara!
break the fast mouthful
lemon yellow saucy bite
egg and ham divine
~ Angie Quantrell
My first EVER attempt to make Eggs Benedict. This was a treat for my honey, who loves this dish. Too lemony was the hollandaise sauce, so back to adjusting the recipe I go. But there were no curdled eggs and a nice rich sauce covered the poached eggs and ham. I consider my maiden voyage on the ship named Hollandaise & Poached Eggs a success.
For me, this was Boxing Day – cooking outside our usual breakfast rut.
Happy Boxing Day to those who celebrate in more traditional ways!