Nicole figured it out early . . .
This isn't fun,
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!”
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..
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
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.