It's been an eventful Fall around here. Let's just say, I'm getting a lot of practice at finding my inner peace and calmness within the chaos.😅I was mentally prepared for complete kitchen deconstruction and reconstruction but I wasn't ready for the subsequent pandemonium that happened in the rest of the house. The basement became the staging area for all of my kitchen supplies. The dining room table became the temporary pantry. Even our outdoor end tables were repurposed as indoor sandwich and breakfast making stations. 🥪
Now that we're nearing the end of our remodel project - I'm starting to feel like there's hope for things to return to a more "normal" state. And even though, right now, I feel like the process took a long time, in a few years, when I look back on this remodeling season, it will probably seem like it went by really quickly. It makes me think of our years of raising babies. I used to think that we were never going to get them potty trained out of diapers. It felt like I was going to be changing diapers forever. In retrospect - it was such a small part of their lives.
When I think about the last catering job I tackled in my old kitchen - it seems like it was years ago. It was September. 🤣 Anywho - I created a charcuterie style brunch for 150 people with all the trimmings. It was an epic undertaking and I'm I didn't sleep for 2 whole days but is was totally worth it. Oh and the only good way to capture 12 feet of brunch goodness is in a video. 🤣
The only way that I was able to prepare and serve all of that amazing food with just one oven was because my amazingly helpful family, one of whom willingly made a trip to Wal Mart before 6 AM - the other who stayed home and faithfully cooked bacon and eggs while I set up the tables.
Accomplishing a brunch of this capacity with just one oven was no easy task. I created an oven schedule to make sure that everything got cooked at exactly the right time and temperature. The last thing to go into the oven on brunch day were these Spinach and Egg Puff Pastry Rolls. There's nothing worse than cold eggs which is why they got the coveted, final time slot in the oven.
I'm going to let you in on my brunch day tip: Make these spinach egg puffs ahead of time, put them on a baking sheet and pop them in the freezer until you're ready to bake. They can go right from freezer to oven which means that you can spend time doing other last minute things to get your brunch ready to serve. Did I mention that they're delicious too?
Spinach and Egg Puff Pastry Rolls
1 sheet frozen puff pastry
4 cups fresh spinach
2 teaspoons oil
1 cup cheddar cheese, shredded
salt and pepper
I over estimated food for the brunch because basically my worst nightmare is running out of food. 😅 Consequently, there was quite a bit of food leftover from the brunch but not a single crumb of Spinach and Egg Pastry Puff Roll was left on the plate. Message received.🤣
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