My husband loves mushrooms but I don’t really care for them. I would make both casseroles and serve with cut up fruit and muffins and call it a day. You can’t please all the people all of the time so don’t even try. If they don’t like it they can wait until lunch.
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This is an annual thing, and I have learned not to go crazy since I started sharing here.
There are other things like yogurt and fruit, and I am trying to keep it fun, and I was curious.
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Skip the kale and collards. They’re tough and strong flavored and need to be cooked far longer than the eggs. (Where I live theyre usually cooked with cured ham for hours)
I like them both…just not in this dish.
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This is a question I’ll ask myself . For the new indoor pizza season starting this Saturday. Its in a pan and in the kitchen oven . Going to be fun.
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I was astounded once when a dinner guest, seeing a bottle of Chateauneuf du Pape I was going to serve at dinner, said, “I don’t know if I can drink a Côte du Rhône.” Arrogant? Conceited? That’s all I had (I don’t have a wine cellar), so that’s what I served; she drank it!
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I had a guest tell me he didn’t like any French wines and much preferred Spanish wines. He said this at my Beaujolais Nouveau party, where I had supplied all 6 different Beaujolais Nouveau wines that year, you know, to match the theme of the party to celebrate the new wine. I even had bought 2 French music CDs for the party.
I had another guest ask if I had any rye and ginger. 
I had around 40 guests at the party, and had purchased around 20 bottles of wine. I returned about 14 unopened bottles of Beaujolais Nouveau to the LCBO the next day, and I had at least about 4 open bottles left to cook with. I am not sure if any open bottles of wine were completely finished that night.
I didn’t attempt another Beaujolais Nouveau party in Toronto with my group of friends after that. haha
Live and learn.
In December, it will be 10 years since my last big Christmas open house, where I had made a porchetta, a Tourtiere, meatballs with grape jelly and Heinz 57 (not a thing in Canada, so my first time), Nanaimo Bars, garlic basil shrimp, Italian cold cuts, 2 dips. I remember what I made partly because some former Chowhounds helped me plan the menu.
I had at least 12 different dishes, about 8 were homemade. 3 meat dishes served warm , 1 shrimp offering served warm, dates wrapped in bacon and stuffed with cheese served warm, dates stuffed only with cheese served warm, melted brie topped with maple and nuts, Italian cold cuts, 3 cheeses, assorted fruit, assorted vegetables with a crack dip containing bacon and sour cream, and a green goddess dip.
Nanaimo Bars, rum balls, and I am blanking on the 3rd sweet I served.
I mention all the dishes, because the planning was done to make sure a pescatarian, vegetarian, or vegan would be able to enjoy at least a few of the dishes set out.
I had around 60 guests stop by over 6 hours.
I hosted around 12 people for a smaller Open House in Dec 2016, and I kept the holiday food more simple. Other stuff outside my control prevented me from hosting in 2017, 2018, and 2019.
My Xmas Open House was a really big part of my life until 2016.
Now I mostly drop off cookies and squares, and homemade Chex mix, for the people in my life. I try to remember who doesn’t eat nuts.A few people get a Fruitcake.
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Guess he should not have accepted the invitation, together with the rye guy!
At a work dinner at a restaurant, I mentioned to an Italian guy at my table that I didn’t know much about Italian wines, so couldn’t say if I liked them. His response: “F**k you too!”
. He was normally a mild-mannered guy.
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hahaha.
I get the feeling Canadian society. runs on little lies, omissions and half truths, doesn’t it?
I loooove mushrooms. I like sausage, so I could eat either one, but…. my personal opinion is that sausage has a strong enough flavor profile to overtake a lot of other flavors. I’ve personally never enjoyed them when mixed in with the eggs (side of eggs and side of sausages is fine) - fritata, egg bit with sausage is meh for me; it just seem to make everything taste of the sausage. Mushroooms are subtler and blend with other ingredients better, is my 2 cents. But you do have to deal with the extra moisture from mushrooms.
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As with any other society !
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Germans, Dutch, Greeks and Russians tend to lean a little more towards brutally honest and blunt, in my half-Greek Canadian/ half German- Canadian experience.
Looking forward to your craft!
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Ditto.
Guess she wasn’t interested in being invited back!
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Glad you made a decision you’re happy with! No doubt it will be excellent.
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Nice! Are those crimini?
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Yes! On sale pre-sliced!! 
Sauteed with the last of the 2025 shallots.
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I am going to want to eat some of these breakfast casseroles by the end of this. I love sausage and mushrooms together or apart 
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I notice there was one vote each for “Neither” and “Other”. Hope you didn’t lose any sleep over that.
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