Dylan, 7th grade
Aiden, 3rd grade
The first day is behind us! Nobody died and even Lyndsay came home smiling. This is a good beginning. I am so thrilled for them and the opportunites that await them. Even though we do not live in a great school district, I have a confirmed assurance that these particular schools are exactly where the kids should be. They will learn many things, gain strength in experience and testimony, and be lights in their schools. I feel certain of that.
But, of course, there was a pang of sadness as I sent them off.
As promised, here is the recipe for our traditional Back-to-School breakfast of Stuffed French Toast. It's very yummy, I assure you. Provided, of course, that you're not so nervous about starting high school that you can eat without throwing up.
Stuffed French Toast
1 8oz. package of cream cheese
1/2 cup powdered sugar
2 tsp. vanilla
(Blend all of that together with a mixer. Then, stir in...)
1 cup berries
(I cut up fresh strawberries, but you could use blackberries, raspberries, blueberries, or even frozen fruit, thawed. Heck, I'm sure peaches would be good too. Go wild.)
whip together in a pie plate or shallow dish:
1/2 cup milk
2 tsp. vanilla
Then, you need 1 loaf of fresh french bread, unsliced. Slice the bread in thick (2 inch) slices on the diagonal. Then, use a sharp knife to make a slit and then a pocket in each slice of bread. Spoon 2-3 TBS of the fruit and cheese mixture inside the pocket. Dip both sides of the bread in the egg mixture and then cook on a buttered griddle. Serve with warm syrup or powdered sugar.