Brunch at Casa Slater

Brunch is our favorite meal. We love it so much, that’s what we did for our wedding. Jeremiah and I love to go out and try new brunch restaurants. The place we are currently dying to try is Seven Swans Creperie at the recommendation of a co-worker. We were going to go a few weeks ago and they were closed for the week. The following week, I was snowing and I didn’t want to venture out. Kicking myself for that decision now that I’m stuck (staying safe) at home.

Although we are constantly trying new places, we usually end up though back at our favorite – The Big Biscuit. I get the Eggs Benedict and Jeremiah gets the Jimmy Platter – which is eggs, breakfast potatoes, and biscuits and gravy. (Lynn – I promise, he does not love it as much as your biscuits and gravy.)

IMG_0666The dish I made for brunch at home today though was so good, Jeremiah took two serving of it. I asked Jeremiah if it felt like something he could have had on our trip to Maine. He said, “Yes.” I also felt some inspiration from our trip to Vermont.

We are currently out of maple syrup (in this dish) so we ordered some last night from this great place we bought maple syrup at during our Maple and Wine tour. The Vermont Maple Outlet is a family IMG_0665defaultowned business that has been around for over 100 years old. Their last name is Fletcher so maybe we are related. I’d suggest ordering online from them. We like their Grade A Amber Rich – and not just for it’s name. The Amber is a medium richness. We also like the Boyden Valley Winery’s Bourbon Barrel Maple Syrup. They were another stop on our tour.

May you enjoy this dish that got my husband and dog to crawl out of bed from its smell.

Overnight Blueberry French Toast Casserole by Wishes and Dishes
IMG_06676 slices of bread
1 brick cream cheese
1 c. blueberries
6 eggs
1 c. milk
1/2 tsp. vanilla
1/6 c. maple syrup

Blueberry Syrup
1/2 c. sugar
1/2 c. water
1 T. cornstarch
1/2 c. blueberries
1 T. butter

Spray a 9×9 glass square baking dish. Cut three slices of bread into cubes and pour into dish. Cube up cream cheese and top bread. Sprinkle with blueberries. Cut remaining bread and top dish. In a large bowl, beat eggs, milk, vanilla, and maple syrup together. Pour over dish. Cover dish and place in the refrigerator overnight.

In the morning, pull out of fridge and let it sit for 30 minutes. In the meantime, preheat oven to 350 degrees. Bake covered for 30 minutes. Uncover and bake another 30 minutes.

To make syrup, cook water, sugar, and cornstarch to a boil. Cook and stir constantly for 4 minutes. Add blueberries and simmer for 10 minutes, stirring regularly.

Pour syrup over slices of French toast.

Notes:

  • We used Shatto Home Delivery to get our blueberries and Farm to Market Bread Co. wheat bread. 
  • I used expired milk. Technically, dairy is supposed to be good 10 days past the date on the product. I suggest using the smell test and cooking it though.
  • We were out of maple syrup. We has maple butter and used it. I think it worked just fine.
  • We had about 3/4 of a brick of 1/3 less fat cream cheese. It worked just fine.
  • I used five eggs and 1 liquid egg white.
  • One of my friends is allergic to corn in any form. She suggest unflavored gelatin or arrowroot as a suggestion for cornstarch. 

Brown Sugar Meatloaf

Today is Day 5 of the official shelter in place ordered by the County in response to COVID 19. Like many of you, we have been home longer than that. My husband Jeremiah normally works from home one day a week. His company decided two weeks ago to give all employees access to work remotely daily. I went into work for another day before we closed to the public. Just a few days later, I was also working from home full time. We feel luckily to work for companies that had the forethought to hook us up with laptops and remote access.

I’m a total homebody but this is hard for me. I think it’s because I can’t leave. I miss eating out too much. Once again, feeling very blessed that Jeremiah and I bought a house two and half years ago. We have a fenced in backyard and a neighborhood with sidewalks. Daily walks after work with our dog Cooper have become a must.

IMG_0639I also feel lucky that my husband and I are planners. We love to cook and always have a pantry/freezer full of food. (Thank you Grandma Fletcher for that standing freezer.) Earlier this month, I was off from my hotel job on a Saturday. Jeremiah and I went to grab breakfast burritos at Red Kitchen Tamales at Lenexa Public Market.  I’m obsessed with their breakfast burritos and had been raving about them for awhile. Plus, the owner and her staff are so sweet and generous to charity. After grabbing what my husband agreed to be the most flavorful burritos, we stopped in the McKeevers Market and Eatery. I have lived in that neighborhood for seven years and was excited to check out what the new store had to offer. Jeremiah and I made the mistake of not grabbing a cart when we walked in. This grocery store is awesome. We grabbed a basket midway through and learned we needed a cart. OMG – I am so glad we did. We got a bunch of fresh food. Little did I know, that would be our last grocery shopping experience.

Jeremiah and I also love to purchase meals from our friends at Social Suppers in Prairie Village. They have ready to go meals. I’ve been going there almost monthly since before Jeremiah and I were together. So lucky to have some of there dishes in the freezer.

IMG_0656By now, I am sure you have seen the pictures of empty grocery shelves. We are thankful to not have to go deplete that limited stocked. During a walk last week, we saw a sign in a neighbor’s yard for Shatto Home Delivery. We’ve seen other neighbors with signs since we moved here and decided to check it out. We needed fresh items and were so thankful to be able to get them delivered to our home – old school style. (When I was a kid, we had a milk box on our porch…from the days of when they used to do home milk deliveries.) Through Shatto, we are able to order milk, cheese, eggs, bread, bacon, and fresh produce. That was exactly what we needed to keep us in quarantine. We were so thankful to see Milkman Kyle delivering these local products yesterday. (Did I mention how much we love the USPS mailman, Amazon, UPS, and FedEx delivery drivers?) I’m hoping we can make it two more weeks before we need to place a HyVee order to replace pantry staples. (Jeremiah has a running list on his phone.)

In an attempt to work our way through goods on hand, I’ve been searching my pins on Pinterest. I asked Jeremiah if he wanted to give this recipe a try. He said, “sure.” We loved it! We added a little to Cooper’s bowl last night too. He scarfed it down, licked his lips, and came over talking to us to tell us he wanted more. (Yes, our dog is that smart.) We gave him a little more and was still licking his bowl. I hope you enjoy it as much as we did.

Brown Sugar Meatloaf by Allrecipes
IMG_06581/2 c. brown sugar
1/2 c. ketchup
1 1/2 lb. ground beef
1/4 tsp. ginger
1 small onion
2 eggs
1/4 tsp. black pepper
1 1/2 tsp. salt
3/4 c. saltine crackers
3/4 c. milk

Spray a loaf pan with non-stick spray. Sprinkle brown sugar on the bottom and top with ketchup. Mix all remain ingredients together and fill loaf pan. Bake at 350 degrees for 1 hour.

Notes:

  • We used ketchup from a local non-profit called Boys Grow. We LOVE it! They sell it at HyVee. 
  • Jeremiah put a little too much onion in ours. I’d suggest maybe half an onion. Not bad but it does make me belch.