While most people spent yesterday with friends and family, likely gathered around a grill and a pool, we spent the day together at home, soaking up the last summer we'll have just the two of us. We had a relaxed day and prepared some easy seasonal food together, some of which I'd like to share with you.
We had a little visit with Ceci before getting the weekend started. She's pretty cute, and starting to explore the vast world of solid foods!
After hanging with this girl and her momma, I stopped downtown to grab supplies from farmer's market.
I got some fragrant strawberries.
and some bulging blueberries before setting home to make breakfast.
We are big into breakfast around here. I eat a big bowl of oatmeal or yogurt and granola each weekday morning and always make elaborate and sometimes indulgent larger breakfasts on the weekend. Often times this includes some of the pork that we purchased from the Stamps Family Farm, but it takes very little effort to make a special breakfast that doesn't include any meat. This weekend, I made a quick batch of french toast to use up some of Simone's delicious bread, some local eggs, and fresh market berries.
Be sure to slice the bread thick enough for it to hold up under the weight of the eggs, but not so thick that the liquid doesn't soak entirely through. This technique works best if your eggs and milk are at room temperature, so leave them out on the counter for 20-30 minutes before starting.
Maple French Toast
4 slices of bread (best if it's a couple days old and on the dry side)
1 tbsp. vanilla
1 tbsp. cinnamon
2 tbsp. maple syrup
1/4 c. milk
1-2 tbsp. butter for the pan
berries and butter to serve
Mix the liquid ingredients together in a container with a flat bottom. Add the bread, giving the liquid enough time to soak through well on both sides.
Heat your cast iron skillet to medium and coat the base with butter. Once the butter is melted, add the slices to the pan one or two at a time. Most importantly: don't move the bread once you've set it down. If you do, you'll disturb the crust. As long as you let the eggs solidify, they will not stick to your pan.
Pull once the eggs have cooked through. It should make a nice edge, like this:
Repeat until you have enough french toast for everybody. Take a big bowl of your cleaned berries
and pile em on.
You should probably throw on an extra pat of butter and drizzle of syrup, too.
Enjoy with your favorite grilled stuff.
Now go outside and have a cookout, ok?
We had just a little meat.
And some grilled peaches.
To a summer of outdoor cooking!
I'd love to know, how did you incorporate vegetables into your plans this weekend? Did you go meat free? Or just increase your veggies? Let me know in the comments. See you Thursday!