I won't show you the photo of yours truly meeting Mr. Brown to spare myself the embarrassment and lack of photogenic-ness to the world but He was fabulous and really nice, Lulu-Pea had a great time and our afternoon looked a bit like this:
Okay this is a photo of her eating not so good spice/cold shrimp from another famous chef.
And that's Lulu getting my cookbook signed to well to herself after she told Alton that her Mommy makes the best chocolate chip cookies because of him. (The Good Eats episode on cookies is a must see)
It was wonderful and yes Alton is pint sized now but still has a big heart. Thanks A.B. we had an awesome time hangin' and you Rock!
Can you believe what I found on my front step yesterday, gorgeous home grown greens and color basket of fruit and thanks to one of my sweetest friends who gave me advice, brought me herbs and helped me start on my veggie garden, double thanks!
Oh no! looks like we have a banana fingers around here.
We made the best lettuce and spinach and I think some kale sandwiches for dinner unanimously approved with 5 thumbs up and followed by oranges for dessert. There's some happy and healthy tummies.
Now I'm off to meet Alton Brown at the Dauphin Island Gumbo cook-off this afternoon, how crazy of a foodie fan am I? We'll have to wait and see but I do consider him my chocolate chip cookie hero and who else can make people want to ferment cabbage under their kitchen and eat sauerkraut.
I just thought it would be awesome for the Peas to wake up and to the smell of these.
It's a really simple and delicious breakfast treat all you'll need is:
One box of Krusteaz Fat Free Cranberry Orange Muffin Mix
1 cup of Water
1/4 cup of Craisins
1/4 cup of Brown Sugar
2 TBS of Butter
1 tsp of Cinnamon
a handful of White Chocolate Chips (optional)
In a large bowl hand mix with a whisk 3/4 of the muffin mix, water, craisins and white choco chips pour into a square 8x8 pan. Then in a small bowl mix the rest of the muffin mix, brown sugar, softened butter, cinnamon with your hand then sprinkle the crumb mixture over the batter and bake at 350 degrees for 40-45 minutes. Let cool 10 minutes and serve with coffee.
This is my child smiling like she's the happiest girl in the world because she got to meet Gingy but actually that is the aren't you jealous of me smile to her sister who has this weird obsession with gingerbread people. Oh, sisterly love. We think Gingy might have eaten a person by the look of this photo.
If you catch the cabbage it will bring you luck, does it still count if the cabbage bounces out of your hand and the guy behind you grabs it and takes it home? I really hope so because I'm in need of some favorable luck lately.
Yep that's my boy, hanging with the frat boys during springbreak one day and starting kindergarten the next. I know in just a blink of an eye you'll be heading off to college, I love you and hope you're enjoying your first day at school with your new friends(that are much closer to your age than these guys).
French Toast Bread Pudding with caramel ice cream.
Here it is with powdered sugar and maple syrup it is sooooo yummy!
6 large whole eggs
3 cups rice milk
1 teaspoon salt
3 tablespoons honey
A loaf of fresh bakery bread ( I only used half a loaf)
First cut a fresh loaf of bakery bread 1/2 inch thick, I used fresh Pane Italiano.
Place it in a deep baking dish two layers thick. Whisk your eggs, honey, milk and salt together and pour over the bread.
Place your baking dish inside of a roasting pan and pour 1 inch of hot water around the roasting pan then using tin foil make a tent leave a place to allow the steam to escape. Bake for 60-90 minutes at 365 degrees.
After the eggs mixture has set take off the tent and broil at 455 degrees fro 5-10 minutes or until the top is golden brown.
Cut and serve hot topped with maple syrup , powdered sugar and my kiddos favorite ICE CREAM!
It even seem to taste better on day to when we had it as leftovers for lunch.