Birthday Brunch With My Sisters

We were celebrating my sister Lynda's Birthday and my sister Raydine did most of the cooking, so I decided to make the table setting special.

Looking from the kitchen area

Looking from the french doors

Cream Johnson Brothers Plate

Oneida stainless

Heathcote China plate and teacup

Cream Johnson Brothers Plate

Small plate - Pope-Gosser

Regency - Lily of the Valley teacup

Cream Johnson Brothers Plate

Small plate - Johnson Brothers - Summer Chintz

Royal Albert - American Beauty - teacup

Cream Johnson Brothers Plate

Small plate - Noritake - Sedalia

Basket of Flowers teacup (no name on cup)

Cream Johnson Brothers plate

Small Homer Laughlin - Georgian

Colclough teacup

Colclough

Royal Albert - American Beauty

Coffee, tea, cream and sugar

Made in Ohio

Lovely "basket" given to me by my son Micah and his wife Lyndie

I filled it with flowers from my garden

I call them "Fluffy Daisies" but my sister thinks they should be called "Shaggy Daisies"

 so "Shaggy Daisies" they are.

I am sure that candles weren't necessary but we lit them anyway

We had a little tic tac toe game, a gift to me from my sister Becky

Some new birds came to live at our house

This bird is also new to me

Thank you Lynda

Blueberry French Toast

Zucchini Egg Bake

Blueberry Sauce over French Toast

Zucchini Egg Bake

Strawberry and Fresh Pineapple

Here are the recipes!


Zucchini Egg Bake
3 C. peeled chopped zucchini
1 large chopped onion
2 cloves garlic, minced
1/4 C. butter
4eggs
1/2 C grated Parmesan cheese
1/4 C fresh minced parsley
1 1/2 t. fresh minced basil (dry 1/2 t.)
1 1/2 t. fresh minced marjoram (dry 1/2 t)
1/2 t. salt
1/2 C shredded Monterrey Jack cheese


In skillet, saute zucchini, onion, and garlic in butter until tender; set aside.
In bowl whisk eggs, Parmesan cheese, parsley, basil, marjoram, and salt.  Stir in Zucchini mixture and  Jack cheese.  Pour into greased 1 qt. baking dish and bake at 350 for 20-25 minutes.  Let stand 5 minutes before serving.


Raydine's Blueberry French Toast
14 slices of french bread (let it sit out to dry)
3eggs
1 t. vanilla
1 t. cinnamon
1 C milk
Mix eggs, vanilla cinnamon and milk.  Dip bread in egg mixture, both sides and grill in butter until both sides are browned. Set aside to cool.
1small pkg. cream cheese, softened
1 C blueberries, cut in half
1/4 C chopped pecans
Cream these together and then spread on toast using one piece on top and one on bottom, like a sandwich.  Place "sandwiches" in greased 9x13 pan.  Cover with foil and bake for 10 min. at 350.
Blueberry Sauce for topping
1 C sugar
1C water
2 T cornstarch
1 C blueberries
1 tab butter
Boil together sugar, water, and cornstarch stirring until thickened, about 3-4 minutes.  Add blueberries and simmer for 10 minutes, stirring occasionally.  Add butter and stir.  Pour on top of french toast.


Thanks you Raydine for sending me the recipes.

One more picture of my new blue birds, a gift from my sister Lynda and my garden bird, a gift from my sister Raydine.

They will all find there own special places in our home.

I will be linking to Tabletop Tuesday at A Stroll Through Life

and Tablescape Thursday at Between Naps On The Porch