Monday, January 28, 2013
Sunday, January 27, 2013
Saturday, January 26, 2013
Friday, January 25, 2013
Thursday, January 24, 2013
I'm halfway to 40 today...
Spent a lot of the day reflecting, halfway to 40...I feel like it wasn't that long ago that Lindsey and I celebrated 16 and 17. All those nights we stayed up talking, about what we would become, was this what I pictured? I'm not really sure, but I am lucky. I woke up on my special day to a wonderful man wishing me Happy Birthday. My sweet 2 year old Savannah sang "Happy Birthday Mommy" the whole trip to her school. My thoughtful co workers started my day with a chocolate doughnut and a hot chocolate. All day I had birthday wishes from people near and far, old friends, and new. I'm blessed I married into the Linder family, they all sent me good wishes today Some Birthday messages also brought tears to my eyes, Uncle Jeff says he still remembers getting the call the day I was born? Really?!! My Mom is thoughtful, caring, and prepared my favorite dinner tonight and it tasted better than ever - although it's an annual tradition.
As I sat in my office, was driving home, and at the dinner table, I kept thinking...I'm lucky to have this life. I type this with a glass of wine by my side. Cheers to my best high school friend who shares this day with me, Lindsey, I always smile knowing this is not my day but ours. Thank you to all I'm so lucky to call family and friends. Could I have it any better? I don't think so. Halfway to 40 and life is good. Really good.
Signing off for now with a happy heart, full belly, and almost empty glass of wine!
Love,
Torrey
Sunday, January 20, 2013
Wednesday, January 16, 2013
Jenny's Blueberry French Toast
During the Holiday season, I was lucky that my friend at work Jenny had to bring in something for her department's holiday breakfast. She was so pleased with how her dish turned out that she called me and told me I had to come try some. I was so impressed, I made it for my family the following weekend. It's a keeper for sure...Thanks Jenny!
French Toast
1 Loaf of French Bread (Cut in to cubes)
1 8oz Package of Cream Cheese (Cut in to cubes)
1 Cup of Blueberries (Fresh)
10 Large Eggs
1/3 Cup of Maple Syrup
1 ½ Cups of Heavy Cream
½ Cup of Milk
2 Tablespoons of Sugar.
Blueberry Syrup
1 Cup of Sugar
1 Cup of Water
2 Tablespoons Cornstarch
1 Cup of Blueberries
1 Tablespoon of Butter
How to prepare the French Toast:
Heat Oven to 350. Grease a 9X13 casserole dish. Layer bottom of the dish with half of the bread cubes. Sprinkle cream cheese cubes and blueberries evenly over the bread.
Top with the remaining bread cubes.
Mix together eggs, milk, sugar and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.
How to prepare the Syrup:
Cook water, sugar and cornstarch on medium heat until thickened. Stir in blueberries and simmer for 10 to 15 minutes. Stir pot till most blueberries have popped. Serve over the French toast.
French Toast
1 Loaf of French Bread (Cut in to cubes)
1 8oz Package of Cream Cheese (Cut in to cubes)
1 Cup of Blueberries (Fresh)
10 Large Eggs
1/3 Cup of Maple Syrup
1 ½ Cups of Heavy Cream
½ Cup of Milk
2 Tablespoons of Sugar.
Blueberry Syrup
1 Cup of Sugar
1 Cup of Water
2 Tablespoons Cornstarch
1 Cup of Blueberries
1 Tablespoon of Butter
How to prepare the French Toast:
Heat Oven to 350. Grease a 9X13 casserole dish. Layer bottom of the dish with half of the bread cubes. Sprinkle cream cheese cubes and blueberries evenly over the bread.
Top with the remaining bread cubes.
Mix together eggs, milk, sugar and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.
How to prepare the Syrup:
Cook water, sugar and cornstarch on medium heat until thickened. Stir in blueberries and simmer for 10 to 15 minutes. Stir pot till most blueberries have popped. Serve over the French toast.
Thursday, January 3, 2013
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