Autumn Craft Caaaaamp!

a few weeks ago,
our friend Kelly from the gorgeous floral & gift boutique Fleur.
co-hosted a sweet little Fall gathering at camp.
It included:
* chef Christine Busby of Busby bakes doing a workshop on how to make focaccia
* jewery designer Emily Monroe hosted a workshop on making necklaces,
and Kelly teaching a class on wreath making.
more images to come (shot by the talented Steve & Anne of Tru Design Studio)
but here is a teaser from some iphone shots from Kelly…
check out kelly’s post for more details and check back soon for the full story.
and her amazing recipe for the egg bake she made:
Butter for greasing the dish, 10 eggs, 1 cup whole milk, some salt and pepper, 5 oz of grated swiss cheese, 10 oz chopped, crimini mushrooms, 1 chopped sweet potato, 1 sliced shallot and 3 tablespoons olive oil.
Preheat your oven to 450, and butter a shallow basking dish (about 2 quarts).  Whisk the eggs and milk, along with S & P (to your taste).  Then add in the cheese and whisk a little more.  Bake in the upper 1/3 of the oven until golden.  The recipe I read claims for 20 min, but it took about 40 min.
Meanwhile toss all the other ingredients and spread evenly in a pan.  Bake in the lower half of the oven for 20-30 minutes.  Stir a few times, too. Serve with those veggies on top.