Roadtrip and Repeats

On Sunday, Mister and I went on a mini road trip to just north of Lake George.  We had booked an hour trail ride at the Circle B Ranch, and were luckily blessed with the most amazing end of summer weather for the day.  It was perfectly warm and breezy as we wandered through the woods on horseback, guided by Joe and his son, Joey.

All that sitting around and nature-enjoying made us hungry.  So when we drove past Oscar’s Adirondack Smoke House afterwards, we had to stop for a quick bite.

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Seriously drool worthy. We split a cheddar cheese stuffed Bratwurst, which I liberally topped with some of their beer mustard and extra sauerkraut. Thankfully Mister appreciates sauerkraut too. The Brat had a perfect snap to the casing, making it a hearty bite versus a mushy chew.

We reluctantly got back in the car, sad that we were far from home with an uncertain afternoon which made us reluctant to load up on anything perishable from the store. We headed towards Lake George and walked around for just a bit.

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I was EXTREMELY disappointed by what was available for a quick bite; everything was closed, overpriced, or just unappealing (like an ice cream shop right on the water that reeked of bleach, or the dreary generic upstate pizza that was nearly $10 for two slices. I settled on two scoops of fancy ice cream to curb my crankiness until we got home. I’m not sure I see the appeal to Lake George? Did we miss some gem?

Some things are more reliably good. Like the baked eggs I’ve been making all week. I’m on my third…maybe fourth batch in just over a week. The recipe started as a crust-less quiche courtesy of my friend Erika. Out of laziness, and forgetfulness, I altered the recipe a bit based on what I remembered to buy at the store, and what had to get used up from the fridge. The basic is a scoop of cottage cheese, a cup or so of egg whites, and three-six eggs depending on how much you want to make. This gets whisked together and put in a baking dish that has already been coated with baking spray. I’ve played around with fillings, the most popular so far being baby spinach, onions, peppers, and honey turkey. My most successful tactic seems to be layering half the egg mixture, then filling, then the rest of the egg, all topped with a generous coating of shredded cheese.
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Bake at 350 degrees for 20-30 minutes, or until a toothpick/knife/cake tester comes out clean. Its light and fluffy, while being hearty enough to power through morning. I’ve paired it with toast, a muffin, or some fruit and yogurt on the side. Hot or cold, its a consistently delicious dish.

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