First of all, I have a HUGE ANNOUNCEMENT!
Here's what the series is about:
In the middle of the 19th century, against the background of a nation wrestling with its own growing pains, the Amish church underwent what historians call “The Great Schism.” Amish communities were faced with the decision to hold to the old way of living and worshiping God, or to change with the times and embrace new ideas, while still holding fast to their Anabaptist beliefs. Follow the story of one Amish family during these turbulent times.
The first story is done, and I'm buried in research as I prepare to write the second one.
I love this writing life!!!!
But, we can't let business details distract us from what I really want to share with you today!
In the middle of Wyoming, between the Tetons and the Black Hills, lies this treasure store called the Big Horn Mountains.
If you've ever read The Virginian by Owen Wister, you've been here. The Virginian "got his man" in the streets of Buffalo, Wyoming, in front of the Occidental Saloon.
And if you're a fan of the Longmire books by Craig Johnson, you've been here, too!
In fact, there's so much literary history and history history around this town, it's easy to get the two mixed up!
You've heard of the Johnson County range wars? One local told me (with a wry grin) that some families are still fighting that war.
Butch Cassidy and the Sundance Kid...the Bozeman Trail...Chief Red Cloud and his confederation of Lakota, Cheyenne and Arapaho warriors...the Montana Gold Rush..... The history never ends.
We spent our days exploring the mountains, after fueling up with a delicious breakfast provided by our hosts, Pam and John.
|Monday morning's breakfast - now THIS is the way to live!|
Pam and John were gracious enough to give me the recipe for our breakfast on Sunday morning - a spinach-feta quiche that makes it's own light crust. Delicious! And I get to share it with you!
Mansion House Spinach and Feta Cheese Dish
4 large eggs
1 medium onion, diced
6 oz. lightly cut fresh baby spinach
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
pinch of cayenne pepper
1 1/3 cups non-fat milk
1/2 cup feta cheese
Beat eggs in large mixing bowl at low speed, Saute diced onions and baby spinach in a sauce pan until spinach is wilted and add to eggs. Then add your flour mixed with: baking powder, salt, and cayenne pepper. Follow up by adding your milk. Butter a 9" x 13" baking dish then evenly pour out the egg dish. Now take the feta cheese and gently sprinkle it over the top. Cover and refrigerate for 24 hours. Bring up to room temperature and bake at 385° for roughly 30 minutes, until the center is set and the outside a beautiful golden brown. Allow dish to cool for 15 minutes and then cut and serve. Enjoy!
Of course, on Monday we had to turn our car toward the east again, saying goodbye to Wyoming.
Because "once you've caught the lure of it, you're homesick til you're back in Wyoming...."