I wonder how many of you do this....
At about 6:00 pm on Wednesday night, you think about the meeting you have at 8:30 tomorrow morning....the one to which one of your colleagues very often brings a yummy warm egg dish of some sort to share. And you feel like a schlep because you never bring anything to share--you're too stinking busy during the academic year to be that thoughtful.
This thought pops in your head...."I should bring the food tomorrow morning."
So, you say to your husband (who does all the cooking), "Would you be willing to help me make a nice egg strata of some sort for tomorrow morning?"
If you're lucky, he loves to cook, and eagerly says, "Sure!" and gets his recipe book out. "I need these things, however: eggs, bacon...." You get the idea. Someone needs to go to the grocery store. And it's already 7 pm by this time.
So you go. Because your hubby is kind enough to cook it for you. You get home around 8:15 pm. He mixes it all up so all you have to do is stick it in the oven in the morning. You put your cute kid to bed.
So, then you say to yourself, "I really wish I had one of those cool warmer things to carry this hot egg dish to the meeting in tomorrow morning. I have a pattern and the fabric downstairs to make one. I should really sew that up one of these days....Well, there is no time like the present."
And at 9:00 pm, you go downstairs and start cutting and sewing.
So, does it sound familiar? Or do you think I'm totally loony? Well, this was my story on Wednesday night this past week!
The breakfast casserole turned out fantastic. It was a huge hit at my meeting. I really liked it a lot. One of my favorites of all egg casseroles. Even the secretary at our meeting, who is a really picky eater, went back for seconds.
You want the recipe, don't you? Papa Pea gave me permission to share it with you!
1 lb. sliced bacon, diced (we used the thick sliced bacon)
1 sweet onion, chopped
¼ - ½ C. green or red pepper, chopped (optional)
1 clove garlic, crushed (optional)
4 cups frozen shredded hash brown potatoes, thawed
9 eggs, lightly beaten
2 cups shredded Cheddar cheese
1 ½ Cups small curd cottage cheese
1 ¼ Cups shredded Swiss cheese
- Cook bacon and onion (peppers and garlic) over medium-high heat until bacon is browned
- Drain and put into large bowl
- Stir in potatoes, eggs, and cheeses (add seasoning to taste)
- Pour into a greased 9X13-inch baking dish
- Bake in pre-heated oven (350 degrees) for 45-50 minutes
- Let stand approximately 10 minutes before cutting and serving.
The other flaps fold over like this, and the wooden spoons are the handles. (It's hard to hold something in one hand and take a photo of it in your other hand....especially when you want to show someone how it is held!)
I made this from a pattern and fabric kit I bought at Nancy's Notions a LONG time ago. I looked at the pattern, and it said it was last edited in 2006. That sounds about right, in terms of when I probably bought it. The kit came with the fabric you see on the outside (enough for the outside and inside), the wooden spoons, the Insulbright, and the pattern. I had purchased the darker fabric, because I wanted my lining to be a different color. So, I now have enough of both fabrics to make another. (Boy, my taste in fabric sure has changed over the years. I would not choose this now. But I don't dislike it. At least I'll use it, because I won't be afraid to wreck it!)
The pattern was really easy to follow, and the carrier is fairly easy to create. It is a good beginner/easy project. It would make a great gift. I couldn't find this exact pattern on Nancy's Notions' website. But I did find a similar one. I think they have updated it again. You can see it here, if you are interested.
One thing I would change....The pattern tells you to start the end of the velcro (which you can't see in any of my photos, but you can in the photo on the Nancy's Notions website if you click on "More Views" under the picture) 1" from the edge of the flap. I would start the "hook" side of the velcro closer to the edge, or I'd make the "loop" strip longer. I found that with my 9x13" pan, the ends of the velcro didn't meet and I couldn't velcro it shut. It was sooooo close, but no cigar. But it was not a big deal. The flaps did stay closed. You can just see in the photo where I am holding it that the flaps are not taught against the dish. I suppose this could allow it to cool faster (or possibly slip out, but I never felt like it was going to do that).
It worked great, too. I took the casserole out of the oven at about 7:30 am. We didn't open the carrier and dig in until about 8:45 or 9:00 am, and it was still piping hot! Impressive! (People liked my carrier, too!)
The other day, when I blogged the hot pads I made, I said that I used a layer of batting and a layer of Insulbright, and that seemed to get rid of the "crunchy" feeling and sound of the Insulbright. I got to thinking later, that another reason the crunchy sound was absent could be that the hot pads are made of canvas...a fairly thick fabric. I wondered how the batting trick would work if the project was just cotton and not canvas. This was my chance to try. So, I added a layer of batting to the Insulbright in this project as well. It really did help the "crunchiness." It's not bad at all, even when using cotton fabrics. It's not as good as the canvas, but far better than without the batting. So, that is good. I learned something.
I thanked Papa Pea again for making this dish for me to take. He pointed ad the casserold dish carrier and asked, "Is that what you made last night?"
I answered, "Yes. And I was done by 11:00 pm. I made it in 2 hours."
He said, "I gotta hand it to you. You really bang them out. Good job! It's great!"
So, I wonder if it will take me 7 more years to bang out the other one I have fabric for. Maybe I should get it done right away.....
Have a wonderful weekend! Friday night sew in for me! (No, I'm not sewing another casserole carrier!) Woo hoo! How about you? What are you up to? And do you have any good stories for me about last minute sewing like this?
Until next time,