Friday, June 12, 2009
Before I traveled up the stairs, I snapped a photo of the little brush I keep in my kitchen to scrub the dirt off my hands and from under my nails when I come in from gardening. Yes, I know, I should wear gloves, but there's just something about digging in the cool dirt with my hands that makes me feel like I'm really gardening☺
I ♥ my pink back brush. I found this, of all places, at the Dollar Store! Boy, do I ever ♥ things that only cost a dollar, especially with the price everything else on the rise.
I painted an old yard sale napkin holder from the '70s white, added a couple of pink rosebuds on the feet and then popped in some pink face cloths. Another repurposed, reused and recycled item in my home. Bottles, cans and paper aren't the only things that we can save from a landfill!
What bath worth it's scented sea salt would be complete without a pink rubber duckie? My mother died as a result of breast cancer metastasizing throughout her body. I support breast cancer research entirely and completely. Have YOU had your yearly exam?
These cutie pies have nothing to do with my master bath, but I really enjoy a bargain, especially when I feel like I'm getting it for just about nothing. I was able to nab these full spools of laces and ribbons marked down to only 50 cents each at my local Walmart. I bought several other pastel colors but they weren't pink so they didn't get to meet you today. What will I do with these? Well, you met my grand-daughter, Rachel, last week which should give you a little hint. These will be used to embellish the doll clothes I will be making for her Christmas gift this year!
Remember, if pink is your passion, pop on over to Beverly's HOW SWEET THE SOUND. You'll find dozens of us pink gals sharing sweet, pink goodies with you this week. Ain't life grand?
Use your imagination! Use the fruit of your choice! Use reduced calorie cream cheese if you're watching your fat intake as the dish retains its luxurious taste even with the calorie reduction! But, don't use margarine to cook this in as it contains a certain amount of water and will not give you a nice, crisp crust and golden color.
Young, in the middle or old...everyone l♥ves this because it's such a nice change from the old standby...not that there's anything wrong with that, either☺
- 6 (approximately 2″ thick) slices Italian or French bread
- 4 ounces cream cheese (softened)
- 4 ounces Mascarpone cheese
- 1 tablespoon powdered sugar (plus more for garnish)
- 6-8 fresh plump, large strawberries (plus more for garnish)
- 1 cup half and half
- 3 large eggs
- 1 level tablespoon white sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 4 tablespoons (1/2 stick) butter, more if you're like me and are totally self-indulgent
Laying each slice of bread on its edge lengthwise, create a pocket by slicing through the middle of each piece but stopping as you near the opposite crust, so as to create a single, hinged piece (a lot like a clam shell). DO NOT SCOOP OUT ANY OF THE BREAD. Do this for all 6 slices until you have created 6 pieces, each with a hinged pocket.
In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended.
Slice 6-8 ripe, large strawberries to desired thickness.
Opening the pocket of each piece of bread, spread the cream cheese, Mascarpone, and powdered sugar mixture into each, creating a thick layer of cream. Next lay 1 row of sliced strawberries on the top of each layer of cream, slightly overlapping the berries as you go. When you are finished, each pocket of bread should contain a single layer of cream and a single layer of strawberries.
In a medium-sized oval or rectangular dish, mix half and half, eggs, sugar, nutmeg, cinnamon with a whisk until blended. Melt 2 tablespoons of butter in a 12″ skillet over medium heat.
Dip each stuffed piece of bread into the half and half and egg batter using tongs, taking care to cover both sides and the edges. Drain slightly before setting each piece into the moderately heated skillet containing the melted butter.
Watch carefully and flip each piece over after the bottom reaches a light, golden brown. Continue cooking until second side is lookin' just like the first. Keep cooked pieces of French toast warm in a 250 degree F oven while you continue cooking the remaining pieces.
When all the pieces have been cooked, place each on individual serving plates and dust lightly with powdered sugar. Garnish plates with additional whole strawberries, or slice and fan additional strawberries for garnish. YUM!
Monday, June 08, 2009
- large marshmallows
- semisweet chocolate, melted (follow package directions). I've also used white chocolate chips, peanut butter chips and butterscotch chips. It's all good☺
- toppings (such as chopped pistachios, peanuts, chocolate jimmies, colored sprinkles, shredded coconut, crumbled graham crackers or dried fruits: cherries, raisins, apricots)
If you have one of those food warmers that used to be all the rage decades ago it is perfect for keeping little bowls of your melted toppings warm for dipping. I found one at a garage sale ages ago for a dollar and wouldn't be without it!
When available, I buy the chocolate or strawberry marshmallows and set them aside in my pantry for a time when the grandkids are spending the night. These are so much fun to make and the kids have a ball picking their toppings!