Tag: Easter

Friday Reflections – April 21

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Happy Friday! It was my husband’s birthday last weekend as well as Spring Break. To celebrate, we headed down to Portland for the weekend. We hadn’t been to the Portland Art Museum and decided to check it out. I love how art connects the past and the present. I have had such interesting conversations with the boys in museums. It makes topics that are sometimes hard to discuss easier when you have to face the topic full on through art.

For the last couple months I have been going to physical therapy for my back, hips, neck – all of it! I wish my past self would’ve paid more attention to the importance of strengthening one’s core. Before PT I literally didn’t even know where my core was but boy do I now. I’m finally moving past PT and am going to start pilates. Finger’s crossed it will be enough to push me over the hump.

Easter baskets with Pokemon, chocolate and legos. Don’t you love that sweatband? He wears it 24/7 in the house and I’m hoping he’ll start wearing it out because it’s so darn cute.

Easter morning, rainbows and a spectacular bowl of ramen round out this week’s favorite moments.

Rhubarb also makes me so happy to see. I used to eat rhubarb raw when I was a child. Can you believe that? So incredibly sour. It’s much better stewed with some sugar and spooned into yogurt or oatmeal. Believe me.

Now onto the weekend. Ease into it with laughter, friendship and hopefully some sunshine.

Cheers!

Rachel

 

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The Portland Art Museum had this beautiful collection of silver from King George II. Why don’t gravy boats still have lids? It makes so much sense.
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This looks like I hit a buy 3 get 1 free sale but alas it is just my stash of physical therapy tools. I’m hoping this is the last of it (and that I look as amazing working the mini ball as the model does!)
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We made it home from Portland in the afternoon, so the Easter bunny was a little late. All smiles though from the kiddos.
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Spring at its best.
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I’ve had my share of ramen by this point but this is by far my favorite place. Thankfully I get Mike’s soy sauce egg because one is just not enough.
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Ruby red rhubarb always brings a smile to my face.
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New Adventures + Easy French Toast

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I never realized how much I love Spring. I’m sure I always have but this year all the blossoms seem bigger and the floral scent more intense.

As with the trees and the flowers, I have felt a desire to grow and change. A readiness for new adventures.IMG_0166

Spring is the perfect time for change and this is good because this past February we were able to buy a house and are (finally!) moving in this week!

We spent Easter Sunday packing boxes, hiding Easter eggs, and reminiscing on all the great memories we’ve had in this house; but my favorite part was breakfast. We had planned to go out for breakfast but after waking up, we realized that we really just wanted to eat at home. Mike ran to the store to pick up the ingredients for my new (but old) favorite: French toast with toasted pecans. Such a perfect combination of sweet, savory, and ease.

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I have made this French toast for years now with all types of bread, but only recently added the toasted pecans for the topping. It has become my new favorite. It’s amazing how just one little ingredient can completely change a meal. The pecans add just the right amount of nutty crunch.  FullSizeRender

I hope you enjoy it as much as our family has and let me know if you give it a try!

xoxo,

Rachel

Toasted Pecans

Feel free to toast as many as you like for the french toast. Any extra pecans can be kept in an air tight container and used for salads, snacks, granola, or as a topping for oatmeal.

  • 1/2 cup raw pecans

Preheat oven to 350 and line a small baking sheet with foil. Spread raw pecans in a single layer on the pan. Place the pan on the middle rack and roast 5-8 minutes turning once. Pecans are done when they smell nutty and taste crisp all the way through.

French Toast

This recipe is adapted from the Better Homes and Garden cookbook that I received as a wedding gift. I love the sprinkling of cinnamon. I usually add a bit more as I go along since the cinnamon tends to cling to the surface of the mixture. Serves 2-4 depending on the size of the bread, as well as how long you let the bread soak in the egg mixture.

Ingredients

  • 2 eggs
  • ½ cup milk ( I usually use skim since that is what I have around)
  • Splash of vanilla extract
  • 1/4 teaspoon ground cinnamon, plus more as needed
  • 8 slices french bread
  • To serve: butter, pure maple syrup (warmed prior to serving), toasted pecans
  1. Preheat griddle to 350 or warm a skillet on the stove top. Spray with non-stick spray.
  2. In a shallow bowl, whisk together eggs, milk, vanilla and cinnamon. Dip bread slices into egg mixture, coating both sides and then using fingers to remove excess. Place on preheated griddle or pan.
  3.  Cook for 2-4 minutes or until golden, turning once. Repeat with remaining bread slices. Serve with butter, syrup, and toasted pecans.