We're on our last evening in Asheville, every minute has been wonderful! We started off Saturday by meeting up for lunch at the Early Girl Eatery. I had the portobello murshroom hoagie special with roasted vegetables and a couple bites of Andy's Tempeh Reuben (love those)!
After lunch we stopped into Chocolate Fetish for a couple truffles and a ginger dark chocolate disk. We then loaded up back into the car and headed out to check into our cabin which was about 20 minutes away from downtown Asheville in Weaverville.
We spent the evening playing Phase 10, Gin Rummy, chasing 18 mo-old Anna, and watching the game show network. We had my premade Cheeseburger Mac and Cheese for dinner, it was SO good and made the perfect dish to share with friends.
My bestfriend Kelly and I on Wall St, Asheville
This morning we toured the Biltmore Estate and Winery, America's Largest Home, built in 1890 by George W. Vanderbilt. We stopped at the Biltmore Stable Cafe for lunch. I ordered the quinoa veggie burger with coleslaw and roasted vegetables. After a full stomach and a few photos we drove over to the Biltmore Winery. We tried six wines - my favorites were the Pinot Grigio, Chardonnay and Cabernet Sauvignon. We picked up a bottle of each.
Me and Andy with baby Anna
Jarred, Kelly and Anna
We decided to have breakfast for dinner tonight, so I whipped up a Savory French Toast and Sausage Bake this morning before Biltmore as the recipe called for the egg custard to soak 8 hours in the fridge before baking. We loved the sweet and savory combination that the peaches and hot sausage provided and we've got leftovers to reheat in the morning!
1 pound sausage
1 loaf brioche or challah bread, torn into large pieces
16 oz bag of frozen peaches, thawed
3 tablespoons butter
4 large eggs
4 egg whites
4 cups skim milk
1 teaspoon vanilla
A few grates fresh nutmeg
A pinch of cinnamon
A pinch of salt
1. Preheat a large, nonstick skillet over medium-high heat add the sausage and cook until browned. Remove to a paper towel-lined plate to drain excess fat.
2. Spritz a 9x13" casserole dish with cooking spray. Toss the sausage with the torn bread and sliced peaches, and place the mixture into the casserole dish.
3. In a large mixing bowl, combine the eggs, milk, vanilla, nutmeg and salt, and whisk until blended. Pour over the bread and sausage mixture, making sure it's covered evenly with the milk-egg mixture. Cover with foil and place in the refrigerator overnight.
4. The next day, preheat oven to 375°F. Bake for 40 minutes, until puffed and lightly golden. Broil 2-3 minutes or until golden brown.
We watched Better of Dead when we returned to the cabin and now the rest of the evening is being spent playing the card games and Catch Phrase. We LOVE spending time with the Winebarger's! They're our "perfect match" couple friends!! We leave tomorrow early afternoon, each with a 4 hour drive ahead. I'm making a quick flight back home to KY for my little brothers wedding in April, I'm hoping to get to see Kelly and the new baby then!
Here's Kelly, 6 months pregnant with baby girl #2!!