The Empty Nest Journey

-




Good morning friends! I'm starting a new series on my YouTube channel called, Coffee with Crystal. I plan on sharing thoughts and topics that are on my heart and mind.

Today's video is about my own empty nest journey and my thoughts on it. It's a challenging change of seasons for many of us moms (and dads!).

 I am almost 2 years into my empty nest journey and I hope by sharing some of my own insight and experiences it might encourage any of you walking the same path or seeing it coming soon.



Comments

  1. DianaDecember 5, 2019 at 12:04 PM

    Hey Crystal, been a follower for years and I thought I'd saved your Christmas Brunch Breakfast Bake, the one with red and green peppers for color I've searched my computer and recipes and can't find it, it was always a favorite here. Could you please repost? Thought others and new followers ight like it too. Thanks Diana

    ReplyDelete
    Replies
    1. CrystalDecember 5, 2019 at 2:18 PM

      Hi Diana! Yes, I'll search for it and get it posted. It's one of my favorites 😊
      Crystal 😊

      Delete
    2. CrystalDecember 9, 2019 at 5:00 AM

      Diana, I had a couple sick days and then lots going on. I wanted to get this up as a blog post (and will still do that to make it easier to find in the future), but for now I wanted to make sure you got the recipe..

      Brunch Baked Eggs
      Crystal Miller

      Prepare this one the night before and put in the oven in the morning to bake.

      3 cups shredded Monterey Jack (12 oz)
      12 oz. fresh mushrooms, sliced
      1/2 med. onion, chopped
      1/4 c sweet red pepper, thinly sliced
      1/4 c butter, melted
      8 oz. cooked ham, chopped
      3 c shredded Monterey Jack (12 oz)
      8 eggs, beaten
      1-3/4 cups milk
      1/2 cup flour
      2 T fresh chives, basil, tarragon thyme or oregano
      1 T parsley

      Sprinkle 3 cups cheese in bottom of 13x9x2 baking dish. In a frying pan sauté mushrooms, onion and red pepper until tender but not brown; drain well. Put on top of cheese. Then layer ham and add additional cheese on top. Cover and chill in fridge over night. The next morning (or if wanting to get as much prepared ahead of time as possible, this next step can be done the night before and put in the fridge until morning) combine eggs, milk, flour, chives and parsley. Pour over cheese layer (you would pour this over the next morning if doing things ahead of time). Bake 350 degrees for 45 minutes.



      Delete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my
Read more