NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"The first time her laughter unfurled its wings in the wind, we knew that the world would never be the same." ~ Brian Andreas
What a whirlwind week this has been!! No family dinner tonight, but we already knew that because today is grandson Khalen's fifth birthday and it's his party tonight.
The whirlwind started earlier, however…with a ND wedding where Khalen was "ring man" extraordinaire.
When we got back to the hotel after the wedding our pregnant daughter-in-law wasn't feeling well. She wasn't due until October 1st but went to ER just to check things out. It soon became evident that she was in the hospital to stay!
Meanwhile, grandson Radley had fun hanging out with Papa John while mom and dad were in the hospital. They made the decision to transport her to the Twin Cities via ambulance Monday night…and we just got news that we have a new granddaughter this morning, born on cousin Khalen's birthday! Whew!
RECIPE OF THE WEEK
This recipe came from a wonderful July weekend at the lake with four other couples…dear friends who love to cook. It is a delicious brunch dish!
SAUSAGE, FONTINA & BELL PEPPER STRATA
recipe from Bon Appetit
6 large eggs- 2 1/2 cups whole milk
- 2 cups sliced green onions
- 1/2 cup whipping cream
- 1/2 cup finely grated Romano cheese
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon salt
- 1 pound hot Italian sausage
- 1 large red bell pepper - halved, seeded, cut into 1/2 inch strips
- 1-1 1/2 pound loaf rustic French bread, cut into 1/2 inch thick slices
- 2 cups loosely packed coarsely grated Fontina cheese
Preheat oven to 350 degrees F. Butter 13 x 9 x 2 inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
Place sausage in large nonstick skillet; push to one side. Add bell pepper to other side of skillet. Saute over high heat, breaking up sausage with fork until sausage is cooked through and bell peppers are brown on spots, about 7 minutes.
Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge.
Bake strata until puffed and brown, about 1 hour. Cool slightly.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
