By Lydia Harrell
We spent a wonderful weekend enjoying fall. Mitchel and I headed to Blowing Rock, NC with his sister, her husband and his parents. We had a wonderful view from the house we stayed in. Watching the sun rise, I was in awe of God’s work. Our time was precious with family, as it doesn’t happen as much as it should.
Debbie (Mitchel’s sister) and I made breakfast each day. With a little help from her husband Ronnie. We enjoyed a ride on the Blue Ridge Parkway and having apple pie with vanilla ice cream at the apple orchard. As beautiful as the ride was, the curves and no guard rail on the mountain could be a little unnerving. We spent most our time just riding taking in a different terrain than we see daily, and admiring all the different colors of the leaves
This weeks recipe comes from our weekend;
French Toast
1 loaf Sara Lee brioche bread
8 eggs
2c half/half.
1/2c orange juice.
2 tsp cinnamon
Butter for skillet
Whisk together eggs, half/half, orange juice and cinnamon.
Heat a non stick skillet on medium heat. Melt butter, I used buter as I went along adding as needed.
Add bread a few slices at a time to egg mixture. Turn it over a couple times, making sure it’s coated well.
Add to skillet, let it cook til egg mixture is done. Should be golden brown. Turn and do the other side the same.
Debbie made Strawberry Syrup to serve with the French toast.
2 large cartons of strawberries
1/2c Sugar
Lemon zest
Pinch of salt
Add strawberries and a little water to a sauce pot.
Cook on medium heat
Add sugar and continue to cook, til it comes to a boil. Turn to low.
Add lemon zest and pinch of salt.
Cook until strawberries are very soft and serve warm.
Hope you enjoy!
It was brought to my attention I forget to put the type and amount of tomatoes for my chili recipe. I used 2- 14.5 oz cans of diced tomatoes. I apologize for the error.
Don’t forget to turn your clocks back this weekend.