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Monday, 10 August 2015

A Great Sense of Humour . . . and a Great Breakfast

Nicole figured it out early . . .

This isn't fun,

this is!

Soon Nicole began making me laugh.

As Bryan says, she has a “way with the woids”.

When Nicole was almost two, we were having spaghetti and she wanted help twirling it.  “Wiggle, wiggle,” she said, holding her fork up. 

When Nicole was 2 years and 9 months and her room was a jumble of toys, I exclaimed, “What a girl!”
“What a I!” she responded, smiling.   Then she corrected herself, “What a me!”   

Now, Nicole’s Facebook keeps me laughing.

Her yard got wildly overgrown when she was away from home for a while.
There were bags and bags of grass clippings.

Nicole’s comment:  I hope my neighbours don't think I'm a mass murderer..

                                          And now here's Nicole’s son. 

We're all destined to die laughing.


I  had planned to make this when Nicole and Kepler were here because Nicole loves Eggs Benedict, but I ran out of time, and, maybe, courage because the ingredients do sound iffey.  

Turns out, this egg dish is REALLY GOOD and I will definitely make it for you sometime, Nicole.


            From:  MARY MEADE’S SAUSAGE COOKBOOK, c1967

·        Easy to make and less stressful than Eggs Benedict because the muffins and sausage patties go into the oven to reheat before being topped with an egg.
·        Plan on serving 1 or 2 eggs per person.  There is enough tomato sauce and chicken soup sauce for 8 to 10 servings so just increase the number of sausage patties, cheese slices, and muffin halves.
½ pound (250 g) pork sausage rounds  (or 6 patties)
3 English muffins
6 tbsp tomato sauce (or pizza sauce)
½ tsp oregano
6 slices Swiss cheese
1 can cream of chicken soup
¾ cup milk
6 eggs
1 tbsp chopped green onions (or chives)

·        Preheat oven to 350 F.
·        Set your table.
·        Chop green onions or chives and set aside on your plate on the table (so you won’t forget to garnish).
·        Cook sausages by following directions on package (about 4 minutes per side).
·        Toast and butter split muffins.
·        Set muffins on baking sheet or in a pan.
·        Start heating water in your poaching pan.  Bring it just to a simmer and turn down to minimum.
·        Stir milk and soup together in a saucepan and set over low heat.
·        Stir oregano into tomato sauce.
·         Spoon 1 tbsp tomato sauce onto each muffin half.
·        Top each muffin piece with a sausage and a slice of cheese.  (I trimmed the cheese slices a bit.
·        Put muffin halves into oven and bake for 10 minutes.
·        Meanwhile, poach eggs and take out of poaching pan. 
·        Top each muffin with an egg.  Pour over some of the hot soup mixture.
·        Garnish with onions or chives.  All done!

Roasted or fried potato chunks go great with this . . . or some leftover Vegetables Passe-Partout.  Add a salad and you’ve got a super light supper.