Small Gatherings|May|Breakfast on the Patio

Sunday morning we are packing up our youngest daughter and moving her to Denver.  She will finish her last internship rotation this summer and take the Registered Dietitian’s exam this fall.  If we are all lucky, that will result in a paying job soon thereafter!!!!  Such a bittersweet time, I am so excited for her to start this new phase of her life, yet sad because she will be so far away.  For her last Saturday at home, I thought we would make the day special by starting our morning with breakfast on the patio.


One of my favorite items to make for breakfast are scones, I LOVE,LOVE,LOVE them.  My go-to recipe comes from a workshop I took with Jenny Steffens Hobick at Everyday Occasions.  She makes several versions of these, cranberry, vanilla bean and cinnamon swirl to name a few, but my favorite are the jalepeno cheddar.  Click here for the link to that recipe.  For this mornings scones, I left out the jalepenos.


Another quick breakfast recipe I love are frittatas, first because I like my eggs cooked well done and that is easy to accomplish in this recipe and also because frittata’s are great for throwing in leftover veggies.


I have included this recipe at the end of the post.  Did you happen to notice the wooden butter knife in the scone picture above and the wooden cutting board in this frittata picture.  These are handmade items by my brother-in-law Steve.  I have talked about his craftsmanship several times on the blog including here, here and here.  I should just start a page about all the items he makes, better yet, I should start a shop to start selling his items.  Hmmmm…

Here is another picture of the frittata where you can see a better view of the inlaid cutting board.  This board is actually a pizza peel.  It has a very thin edge perfect for scooping up a pizza out of the oven.  We use it all the time, I love it!


I got off track a little there, back to our breakfast!  I kept the table-setting very simple with a tablecloth over our bistro set and a few individual flowers in vases.


I did spend a couple of minutes making fun bowtie napkins!


Below is the Veggie Frittata recipe…..enjoy your weekend!


Veggie Frittata

6 Eggs

2T butter

½ onion, diced

2 cups chopped broccoli

1 cup sliced mushrooms

1/3 c diced green pepper

1/3 c diced red pepper

2 t minced garlic

Red pepper flakes, salt and pepper to taste


In a heavy, oven-proof skillet, melt the butter. Sauté the onions, broccoli, peppers and mushrooms until soft. In another bowl, whisk the eggs and seasonings together. Pour the eggs over the veggies until the sides are set. Set the oven to broil and put the skillet in the oven until the top of the frittata is set and browned. Slide from the pan and slice.


Linking to

Amaze Me Monday

Inspiration Monday

Foodie Friday @ Rattlebridge Farm

Tablescape Thursdays

Hymns and Verses Find your Voice Friday #1

An Evening with Jenny Steffens Hobick

A couple of months ago I mentioned how excited I was to attend a workshop with Jenny Steffens HobickYou can read that post here.  Jenny is the Martha and/or the Barefoot Contessa of Kansas City.  She is an entertaining expert but with a simple, down to earth style that I love.  She can be sharing the secret of perfect crostini (rubbing with fresh garlic after it comes out of the oven) while mentioning the best baguette she has found is at Target.  Who doesn’t love that?

The dinner she prepared for us this week was SOOO good.  We started with Hubbard Squash Dip and the aforementioned crostini.  It was warmed and served in half of the squash and was very appropriate for a fall menu.

We then feasted on an Apple & Cranberry Harvest Salad with an olive oil and balsamic vinegar dressing.

Jenny demonstrated her techniques for making Beef and Squash Chili,

along with my personal favorite, Jalepeno and Cheddar Scones.

I can not wait to make this chili for Dave.  I know he will love this meaty, spicy unique twist on an old favorite.  However, I am seriously afraid to make these wonderful scones.  Not because they are difficult to make, in fact they appear to be very easy.  I am afraid I will eat the entire pan of them as soon as they come out of the oven.  As my weight watcher leader says, you might as well figure the points value of the entire recipe if the chance of eating just one is small.

Seriously, these scones are to die for.  Jenny mentioned that the recipe is the basic scone recipe that she has posted here on her website, but often switches up the flavorings.  On her post today she talks about a cinnamon swirl version with maple glaze and pecans.

Our dinner was topped off with Mini S’mores that were inspired by a party Jenny attended which was hosted by Darcy Miller, the editorial director of Martha Stewart Weddings. These one bite wonders were super simple and just the right amount of sweetness to finish off this hearty fall meal.

I had such an enjoyable evening that I signed up for another workshop with Jenny in December, a Holiday Cookie Decorating Brunch.  If your interested in one of her workshops in Lees Summit at the culinary store, A Thyme For Everything, you can see the class schedule here.

If you are not local to Kansas City, check out her website here.  She has many great recipes and entertaining ideas.