Friday, April 16, 2010


Our chickens started laying. Finally. I really thought they weren't going to pull through and earn their room and board. Then they started laying - on Easter. Awesome, I know.

Fresh brown eggs, 2 - 4 a day = a nice little bunch of eggs in the fridge.

Tonight for dinner?

Sausage and Cheese Bake. It's tradition to have this on Christmas morning, but we're getting crazy and pulling a Christmas in April. You can join us, if you'd like. Dinner's at 6.


8 slices of bread, cubed

3 cup grated cheddar cheese

1 lb. sausage, browned and drained

6 eggs

2 1/4 cup milk

3/4 tsp. dry mustard

1 can cream of mushroom soup

1/3 cup milk

Cube bread and spread in bottom of 9 x 13 in. baking dish. Cover with grated cheese and browned sausage. Mix eggs, 2 1/4 cup milk and dry mustard. Pour over bread. Mix can of soup with 1/3 cup milk and pour over top of dish. Refrigerate overnight (or 6-8 hours) and bake 1 hour at 350°.

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