Last week our daughter Megan, her husband Jim, and their son Drew drove down from Michigan to spend a few days with us. We had a wonderful time with the whole family. This visit was a brief one, so we tried to make the best of it. Here are a few pictures of the fam:
We celebrated three birthdays while we were all together. Here Jim and Megan are celebrating at a birthday party for Topher:
Here is Drew:
Nora and Topher are planning to be married in April, so some wedding planning was going on during the visit. Here they are while we were waiting for lunch at Hubba Hubba Barbecue in Flat Rock, NC:
Mark and Katie were waiting for their lunch there too. They are also awaiting the birth of their first child in April. We are thrilled that we will have another little grandchild.
And, finally, here's a picture of Rob and me during the birthday celebration:
While everybody was here I baked a ham. We had a couple of meals from it with the family and now Rob and I are finishing up the leftovers. I made this casserole with a portion of it. It is sort of like a cheese souffle, but much less fussy. It will "fall" after you remove it from the oven and let it sit for any length of time, but it still tastes good and the leftovers can be reheated in the microwave. I cut the recipe in half for the two of us.
1/2 cup flour
1 tsp. baking powder
1 cup milk
1 cup shredded cheddar cheese (or whatever you like and have on hand)
1 cup cottage cheese
1 cup cubed or ground ham
Beat eggs. Add flour and baking powder, then milk. Beat until smooth and then fold in the cheddar cheese, cottage cheese, and ham. Pour into a greased two quart casserole dish and bake at 350 degrees for about 40 minutes or until the mixture is set. If you insert a knife in the middle of the dish it should come out clean. Serve immediately.
We usually have this for supper, but it would work for a breakfast or brunch if your family is apt to arrive at the table promptly. 🙂