Whew....where did June go.....I know....it went to Beech's preschool graduation at Mrs. K's House, Fathers day, birthday celebrations and hello summer....! It has been a crazy few weeks. Beech graduated from preschool after attending three wonderful years at Mrs. K's House. The school was recommended to us because three years ago Beech only had about 30% of his hearing. Mrs. K's House is an environmental school so our whole family has learned so much about recycling and the earth. I cried at his graduation because I was SO proud of the person he is turning into. Since he had such a rough start with his heart surgery and cleft lip repair--I cried tears of joy to see such a happy and healthy little man emerge on graduation day! I also honored a barter with one of Beech's teachers. She gave us a jar of her famouse homemade strawberry vanilla bean jam and I made her a recycled dress from vintage sheets, some Amy Butler Fabric and I added a silk screened patch that I picked up at Makers.
We also celebrated fathers day without Julian who went off on a golf weekend. Over the weekend, Beech finally earned his 14th stone for " learning to be more flexible"(we have a jar and everytime he does not have a tantrum over something that may have triggored a tantrum, he earns a stone to put in a jar). So, when he gets 14 stones--he can choose a special outing, activity or small toy to purchase. Well, with this round of stones he purchased a slip and slide which we busted out over Fathers Day weekend. It was great because both Beech and Annie Pants had a ball slippin and sliding in the water. Also...the kids and I prepared a wonderful breakfast for Nan Nan and Grandad who came over to enjoy a lovely sunday in our garden. We made one of my dearest friend Wenda's french toast recipes. It is SO wonderful--here it is from Epicurious...
CREME BRULEE FRENCH TOAST
Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
*** I usually add a little extra butter, egg and half & half, and omit the Grand Marnier
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Makes 6 servings.
Gourmet
You Asked For It; Inn at Sunrise Point, Camden, Maine
July 1998
Epicurious.com © CondéNet, Inc. All rights reserved.
And last we celebrated the onset of summer and our dear friend Declans second birthday. The following week, Kerry one of my closest pals planned a fabulous birthday at the FC Fire Station. It was a little tour for the kids---SO CUTE! and then we had a little party at the park with fun games and a homemade fire engine cake(Kerry is a master baker and makes all of her kids birthday cakes--trains, super heros...you name it!) We made Declan a little hat for his second birthday. Last Year Kerry made Beech a tee shirt with a 5 on it...and it was our turn to make something creative for them. So all in all....June has flown by, but for many a good reason and it has been a great kick off to summer!!
