Mansion House Spinach and Feta Cheese Dish...and an announcement

Jan here, with so much to tell you I don't know where to begin!

First of all, I have a HUGE ANNOUNCEMENT!

Yes, that's a contract! I am tickled pink every time I look at this! Three books, Amish historicals, coming out in 2016 and 2017.

Here's what the series is about:

In the middle of the 19^th 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.

Of course, as an author, Owen Wister didn't name the town or saloon, but he did spend time writing while he stayed at the Occidental Hotel in Buffalo. And if you read the last couple chapters of the book, you can tell he had made that ride into Buffalo with the Virginian and his lady love, through the prairies that nestle up against the foothills of the Big Horns.

And if you're a fan of the Longmire books by Craig Johnson, you've been here, too!

Of course, as an author, Craig Johnson (from nearby Ucross) fictionalized Buffalo to create his much smaller town of Durant, but that doesn't stop folks from ordering Walt Longmire's "usual" at the Busy Bee Cafe - right next to the Occidental Hotel of Owen Wister fame.

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.

A week ago, my husband and I took a few days to celebrate my birthday (I'm past my mid-50's now...well past...) and our anniversary (32 years, thank you very much!). We drove over to Buffalo (only a few hour's drive) and stayed at a beautiful B&B, The Mansion House Inn. (Be sure to click on the link so you can browse through the web site - the interior of this Inn is gorgeous!)

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!

We enjoyed our time at the Mansion House so much, I started thinking we need to have a writer's retreat there someday. Who's up for it?

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

Ingredients:

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

Instructions:
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.

For now.

Because "once you've caught the lure of it, you're homesick til you're back in Wyoming...."