Wednesday, September 30, 2009
Tuesday, September 29, 2009
Monday, September 28, 2009
Thursday, September 24, 2009
No, and so Daddy (being the great hubby he is) decided NOT to come home empty handed and brought home a $20 battery-operated nasal aspirator that looked like this:
Go ahead. Laugh. I did when I first saw it. But you know what? It works wonderfully. Not only that, Bubba Boy doesn't scream bloody murder when I am sucking his snot out with it. For some reason, my little guy HATED the bulb but smiles at this thing, as if it tickles him. And it even plays sweet nursery rhymes while sucking. As if a sweet song will take away your baby's fear of this strangle looking machine heading straight for their nose!! Regardless of how silly it is, we will be using this instead of the bulb around here.
Wednesday, September 23, 2009
Friday, September 18, 2009
Wednesday, September 16, 2009
Monday, September 14, 2009
Thursday, September 10, 2009
Tuesday, September 8, 2009
This summer, my children and I issued a challenge to everyone we knew- including so many of you!!
Friday, September 4, 2009
Wednesday, September 2, 2009
I am not a cook. Let me reiterate. I am NOT a cook.... BUT, every once & awhile I get inspired. Not by a fantastic meal at a restaurant. Not by a mouth-watering recipe in the 22 cookbooks I own. And certainly not by my family. Nope, this girl is inspired by the Food Network. My new favorite channel.
- 4 tablespoons butter
- 1/4 cup light brown sugar
- Pinch ground cinnamon
- 3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
- 4 ounces cream cheese, room temperature
- 1 large unsliced loaf French bread, bread cut into 8 slices
- 4 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups whole milk
- 2 teaspoons ground cinnamon
- 1 teaspoon rum extract
- Nonstick cooking spray
- Confectioners' sugar, for garnish
- Maple syrup, for garnish
Preheat oven to 350 degrees F.
Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.