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
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
Hope your Tuesday is wonderful and we carry through rest of the week!!
Love yourself. It is important to stay positive because beauty comes from the inside out.
Here’s to another week!! Have a great Monday!!
Lighten up, just enjoy life, smile more, laugh more, and don’t get so worked up about things.
Enjoy your Sunday!!
It’s easier to resist at the beginning than at the end.
Leonardo da Vinci
Have a wonderful peaceful Saturday!!
Love means to commit yourself without guarantee.
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
- Preheat oven to 350° F.
- 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.
- 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
- Dust French toast with confectioners’ sugar and serve with syrup.