For at least the past three years, I have been trying to pick a paint color for my living room and kitchen. I never liked the color we originally chose (well, actually my husband chose), when rebuilding our home after a house fire 11 years ago. It’s a café au lait color and, since we were picking out the floor tiles and the countertops, they all looked great together. However, now that I want to repaint the rooms another color, finding a color that will complement the gray, beige-y floor and countertops, a mixture of golden tans, browns and black, is more daunting than I ever imagined.
Walking into the paint department of a store is a nightmare. For indecisive people like me, there should be a color palette of 10 or fewer colors, but no, walk into a paint department and the walls are lined with thousands and thousands of strips of paint colors — and each strip has five shades of one color. I break into a sweat just thinking about.
I’d like a light gray, but it doesn’t go with the countertops. I tried different shades of greige (a grayish beige), but they don’t go well with the countertops. I would go with a grayish white, but then I would need new drapes for the patio door and the living room window. And the drapes also would need to go with the new furniture I want to get …
So, since the countertops are the biggest obstacle in picking out a paint color, I’ve called a contractor to give me an estimate of replacing the Formica countertops with granite. As a friend who’s in the business noted, “So, you’re going to put in granite countertops at around $100 a linear foot as opposed to the cost of a few gallons of paint because you can’t pick a color?” He does have a point ...
This weekend, I felt like having a real breakfast Sunday before I went to work at my second job. Something nice and eggy and cheesy, and that required little work on my part for a Sunday morning. Digging in my recipe box, I came across a recipe from my sister-in-law’s mother, the late Julia Merrill, who had a catering business in the area many years ago. I’ve made the dish hundreds of times and I always comes out perfect!
EGG AND SAUSAGE BAKE
1 1/2 pounds sausage, browned and drained
8 slices bread, cut into cubes
10 ounces grated cheddar cheese
6 eggs beaten
2 1/2 cups milk
1 teaspoon salt and pepper
1/2 teaspoon dry mustard (optional)
Prepare the night before. Use a 9x13-inch baking pan.
Mix the eggs, milk, salt, pepper and dry mustard together.
Layer in the pan the bread cubes, sausage, then cheese. Pour the milk mixture over all. Refrigerate, covered, overnight.
Bake at 350 F for 30 to 40 minutes. Watch after 30 minutes because it browns quickly.
Let sit 5 to 10 minutes before eating.
Note: You may use ham or bacon in place of the sausage. Chopped onions and peppers may also be added to the layering process, if desired.