Yes jojoco, it is odd that our kids have school, especially considering they had Friday off...not sure why they didn't just have Monday instead (for a teacher work day). Brunch is over and went fine. I did make a green salad but didn't have time for 'something that swims'. I'm in the Midwest so nothing really swims around here except in a can. No time to run and get salmon but I'll remember that next time (I have to host again in 3 years so maybe I wont' remember!!) Lots of compliments on Woodie's Creme Brulee French Toast. I really liked the Potato Quiche - nice combo of green onion and swiss cheese. The fruit was yummy also - chocolate covered strawberries & bananas in particular. I have lots of leftover muffins and coffee cake, which will get eaten by DS's and DH (and me too!) Thanks for all of you help & suggestions.

Oh yum, I love the stuff and my office staff asks for it regularly, they say it's a cross between flan and french toast. I use homemade bread, usually Grandma's Farmhouse White, which is sweet, dense and eggy anyway, much like challah, I cut about an inch thick because I want egg all the way through. I use all sizes of eggs, because I use whatever I currently have and that the chickens are laying. Even now I don't have hens, I get my eggs from the Amish, and they can vary greatly. I leave out the Cointreau entirely, so I'm sure it would be OK with more, LOL, you can have the part that I leave out of mine! And, just to gild the lily, I always have a shaker of powdered sugar at the ready, although my girls really want "fried apples" to go with it. Just some peeled and sliced baking apples, preferably MacIntosh for us, sauteed in butter and sprinkled with brown sugar when they are nearly done. Hey, it's got fruit and eggs, it's healthy1 (grin) Annie

Everything sounds delicious! tee hee-- RolyPolys!!

I wing-it for mushroom and spinach so no real recipe. I just gently 'sweat' them in a covered saute pan on the stovetop with a bit of onion/shallot. 20 minutes/half hour low slow heat. Uncover with the heat off to cool, then wrap/roll in a clean kitchen towel to remove excess moisture. Can be refrigerated overnight or go ahead and cook in your frittata till firm but 10-15 minutes shy of fully done. Re-heating next day covered, top with some cheese uncovered for 10 min a frittata will be just as good as freshly baked. Just make sure your egg dishes prepped ahead, day before, are not oven hot into the fridge. Let rest, even chilled on a tray of ice cubes before resting in the fridge. Cover with saran or foil when cold. I winged a garden harvest veggie Mexican lasagna-ish dish last weekend using tortillas and chilis, roasted tomatoes, lots of veg, greens, mushrooms....using my new ceramic bakers. So much ingredients on hand I ended up making two full bakers. One I took one out early and was excellent next day re-heated and toasted on top with some fresh cheese and cilantro. It was supposed to be a shallow dish with eggs cracked on top but my typical over-abundance of garden harvest like every Fall I had to whisk my eggs and make something different. A Mexican frittata lasagna. Looks a mess but delicious.