Enjoy An Afternoon of Hunting Lenox MA Antiques!

Enjoy An Afternoon of Hunting Lenox MA Antiques!If you love antique shopping, then you’ll love Lenox MA antiques. The selection of shops could keep any antique hunter busy for days! Stroll charming downtown streets while enjoying a variety of specialty shops and cafes, plus a large selection of antique shops.

As you know, no two antique stores are alike. In fact, with time, no two visits to the same antique store are alike! This makes coming back for repeat visits all the more exciting and enticing. (more…)

Corn, Scallion & Potato Frittata

  • 2 Tbsp minced garlic
  • Olive oil
  • 1 bunch scallions, chopped
  • 2 large potatoes, shredded
  • 1-1/2 cups frozen corn
  • Salt, pepper to taste
  • 10 eggs, beaten
  • 8 oz. mozzarella cheese, grated
  1. Heat oven to 350° F.
  2. Cook white part of scallions and garlic in olive oil in a 10-inch skillet, stirring over moderate heat until softened, about 2 minutes.
  3. Add potato and cook, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste.
    Cook, stirring, for about 1 minute.
  4. Whisk together eggs & mozzarella, then stir in potato mixture and scallion greens.
  5. Bake in greased 9” x 13” pan for about 30 minutes at 350° F.

Serves 8-10

Blueberry Morning Glory

Blueberry Morning GloryThe Casserole

  • 1 challah or egg bread, with crust removed, ripped apart
  • 8oz. cream cheese
  • 2 cups blueberries
  • 8 eggs
  • 1/3 cup maple syrup
  • ½ cup sugar
  • 2 cups half & half
  1. In a greased 13×9 casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.
  2. In a separate bowl, mix together the eggs, sugar, syrup and half & half. Pour carefully and evenly over the bread mixture.
  3. Bake at 350°F. about 1 hour.
  4. Serve with blueberry sauce (below)

Can be made the day before, refrigerated overnight, and baked the day you wish to serve it.

The Blueberry Sauce

  • 1 cup sugar
  • 1 cup water
  • 2 Tbsp cornstarch
  • 1 cup blueberries
  • 1 Tbsp butter
  1. In a saucepan, mix together sugar, cornstarch and water.Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.
  2. Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst.
  3. Add butter and stir until blended.

Serves 12