My Check in 1/16


Well good morning all!! Hope your week has started off with a bang!! Here it is cold and they are expecting ice….brrr. Makes me thankful I can work out inside 😀

Well here is my weekly post…not much has change but that was to be expected. I started working out again but in reality, it is not going to make a difference in one week. I know this and it stinks but it is what it is. I am going to continue doing the same thing that I am doing now. Till next week:






So here we are

study till you drop

just words on a page

reality just the same

study till you get that “A”

read until your eyes blur

till you can’t see straight

nothing changes

study get that achievement

till you get that appreciation

recognition that comes

simply going mad

study till you can do more

after everyone disappears

life passed you by

you’ve done it all

study till it’s gone

and nothing is left

Image result for copyright symbolMGA 2018

Recipe Friday – Banana Stuffed French Toast


Hi Everyone!! Here’s a sweet treat for breakfast…enjoy!!


Banana-Stuffed French Toast



1 Firm ripe Banana

3/4 cup half-and-half

2 large eggs

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

four 1-inch-thick slices day-old bread

2 tablespoons unsalted butter

confectioners’ sugar for dusting

warm maple syrup



  1. Preheat oven to 350° F.
  2. Cut banana into 1/4-inch-thick slices and in a bowl whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
  3. In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side
  4. Dust French toast with confectioners’ sugar and serve with syrup.

Serves 2