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.
GLORIFIED EGGS
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.
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