By Teri Cayton
The Parsons Advocate
Stupid is a very harsh word but when you see people doing things that you just can’t explain what else explains it? I just can’t get over the newest generation of people that have no common sense. Why can’t they just stop what they are doing and think things through. Momma Said, “It is not that hard and all they have to do is use a little of the gray matter between their ears.”
I don’t know how things are getting done these days, all I know is that it may be getting done but not getting done correctly. These days it is quantity not quality, how fast can you get things done for the cheapest way possible. When I was a kid people had pride in their work and when a job was done it lasted for years. Now it is shoddy work that may last a few years at best.
The younger generations see things being done this way every day and they assume that it is the way it should be, but you know what happens when you assume things, it makes an ASS out of U and ME. It makes my heart hurt to see things done wrong or poorly and I just want to jump in and say, “Hey if you did this or that it would make the job and lot easier and have a better ending result.
I just have to bite my tongue and say farewell to pride in jobs being done and a sense of accomplishment when a task is completed. Momma Said, “It is a trait that is in the rearview mirror and fading fast.” And people don’t look back anymore and appreciate what is being lost it is “Full speed ahead and damn the torpedoes.” If you don’t recognize that phrase just Google it and see what pride really means.
Overnight Breakfast Casserole
Ingredients
- 12 large eggs
- ¾ cup whole milk
- ½ cup heavy cream
- 1 pound uncased ground sausage, cooked
- 2 cups shredded sharp cheddar cheese
- 1 cup defrosted and drained frozen spinach (or veggies of your choice)
- ½ medium onion, diced
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups cubed, stale bread
Instructions
- Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish. Set aside.
- In a large bowl, whisk eggs, milk, and cream until well beaten.
- Stir in the cooked sausage, cheese, spinach, onion, garlic, salt, and pepper.
- Finally, stir in the bread cubes until well coated and transfer to your prepared pan.
- Let the mixture sit on the counter for at least 30 minutes to allow the bread to absorb the liquid. Press down the bread so it is submerged in the liquid. (Note: you can make this up the night before and allow it to soak overnight in the fridge.)
- Bake for about 45 minutes, until the casserole is slightly puffed and firm and a knife inserted in the center comes out clean.
- Let the dish rest for 10 minutes before serving. Store leftovers in the refrigerator for up to 3 days. To reheat, cover and place in a 300°F (150°C) oven for 15 minutes or warm up in the microwave.
