I love this picture! This nest sits nestled up in the eaves of a little shed next to the barn in our backyard. The subject matter for the photo challenge this week had to do with two elements…separate but both having something to do with the other.
The nest is in the foreground…but look behind and see the leaves. The nest could have been built in the trees. The trees here are quite large and have very large and strong branches, which would seemingly be good places for a nest to reside. But I wonder if the nest would still be intact as it is here…nestled sweetly into the eaves, protected from the elements.
Isn’t that how life is ? Shelter can come in many forms and in the most unusual places. Shelter from the ‘storm…the elements’. Whatever that storm in our life might be…we can find shelter with someone who will give us a shoulder to lean on. We can provide shelter to a friend or loved one…just by lending a hand or a listening ear…letting them just nestle into the eaves for a while. And wherever it is we find the shelter that we need…it helps us remain intact!
Here is another example….
The tree shelters the roof…and the roof shelters the tree!
Sometimes we only need to look in our backyard for inspiration.
I am inspired!
I think I’ll make eggs!
This dish is great for any meal and it is very quick and easy. My kids loved it…and their friends loved it (who always wanted to come for dinner if I was making this dish). That was when Mama’s nest was full…sigh.
Recipe…from my San Francisco A La Carte recipe book (another go figure)
Two 7 oz. cans Green Chilies, seeded
1/2 pound Cheddar Cheese, grated
1/2 pound Monterey Jack Cheese, grated
(note: I often just use one pound of Mexican Cheese Blend…already grated)
2 cups Evaporated Milk (one can is not two cups…the balance can be whole milk)
1/2 cup Flour
1 teaspoon Salt
Preheat oven to 350 degrees.
Open the chilies, remove the seeds and layer them flat, evenly, over the bottom of an 8×12 baking dish.
Then layer the chesse over the chilies.
Put the evaportated milk, eggs, flour and salt in a blender. Blend thoroughly and pour over the chilies and cheeses.
Bake for 45 minutes or until lightly browned.
This is very good with a garnish of salsa and green onion. I serve it with corn or flour tortillas. It is great with any meat dish as well.
I hope your day is blessed with ‘shelter from the storm’,
that you find your shelter and strength in our Father’s Love,
in Friends, Family…
in your surroundings…
and I hope your day is blessed with inspiration…
and good eggs!
5 thoughts on “Mama’s Empty Nest…Inspiration to make my favorite egg dish!”
Love chili rellenos! I make mine in the crockpot. There is a recipe on my blog for my version…thank you for the like on my blog!
I’ll have to check that out…and you’re welcome! Thanks for stopping by over here!
These look so delicious! I have never made Chiles Rellenos but have always wanted to. I really like the recipe. Do you think there could be a substitute for the full amount of the evaporated milk?
I do mix the evaporated milk with whole milk and it comes out fine…the texture is not as firm but still works. The Evaporated milk has less water than milk, which is the reason a lot of recipes will call for evaporated milk. I haven’t tried it with no evaporated milk. It might work if you increased the egg…but…not sure.
It is a great dish though. If you do try it with an adjustment on the milk let me know how it works out. Happy cookin’…til we meet again. 🙂
I miss making it for you 😦 and thought of all of you when I made it! I’m glad you love the pictures too..it’s nice to send ‘postcards’ home! Love to you…and all!