Brunch on the Deck

 A quick update on the quilt progress... I have completed another block since this picture was taken and that leaves 7 blocks left to make; nearing the finish line. But then there are four borders to applique. These blocks are trimmed but not sewn together yet. (click to enlarge) Quite a riot of color, but that's what I like.

I hosted brunch on the deck for my neighbors on the 4th of July. It was a fun prep and gave me an opportunity to show off my Staffordshire "Liberty Blue" stoneware which was produced for the 1976 US Bicentennial. I hadn't used it in a while and it was a treat to have it out. It's very pretty. I'll be making it my everyday china again, at least for a while. Also taken out of the cupboard was my set of sterling and I realized, now that I'm approaching 68, that I should use it... every day. Because otherwise, when?

I was all set to take some pictures of the tablescape but wouldn't you know the battery on my camera was dead. So I re-created a setting on the dining table just now so I could take a picture. These are the pieces I used, opting to use the mugs instead of cups. The silver is Chippendale by Towle, except for the coffee spoon, which is Mappin & Webb. I made the placemats and napkins several years ago on my 1880s sewing machine.

It was a success! Everything was well liked and one neighbor even said it was the best quiche she's ever had! It wasn't quiche but that doesn't matter, it was very similar. I made a casserole from a recipe I derived from a handful of recipes I'd read online. It really was quite good if I do say so myself. Meat was separate, sausages and bacon. Sliced tomatoes and cucumbers. Coffee, juice, fruit, croissants, pastry, and a fabulous coffee cake which also got raves. Recipes follow.

Breakfast egg and cheese casserole

6 to 8 slices of white bread cut into .5" cubes
1 cup milk
1 cup cream
1 cup cheddar cheese, shredded
1 cup monterey jack  cheese, shedded
.5 tsp dry mustard powder
.5 tsp worcestershire sauce
.5 tsp onion powder
dried oregano
12 eggs

Put bread cubes into a 9"x13" oven proof casserole
Spring oregano over the bread (to taste)
Sprinkle both cheeses over the bread
Beat the eggs and add the milk, cream, mustard, worcestershire sauce, and onion powder to the eggs
Pour the egg mixture over the bread and cheese
Cover and refrigerate over night (or bake right away)
To bake, preheat oven to 350F and bake 50 minutes to an hour

This fabulous coffee cake is a keeper. Really good!

Sour Cream Coffee Cake

I made it the night before and put it under a cake dome when it was cool. It has retained it moist texture very well. Not too sweet, nice crumb. Yum!