Rise and Shine
After working as a Trauma Nurse for 18 years I became a Restaurant Owner.
Life is complicated and sometimes very confusing. Sometimes we think we have everything figured out and everything is going perfectly, and then WHAM, something shows up that throws everything out of kilter and we feel dizzy, disoriented and afraid. Remember, that you have been here before and you found your way out, in fact, if you really think about it, somehow and from somewhere, you were most likely carried out of it on the wings of a force of love from somewhere. Either way, you made it to the other side, and you will make it again. And even though it may feel like a step backwards, it’s really still a step forward. You will be wiser, more equipped, and a better person for it. Someday, you may feel very profoundly grateful for this very moment in your life and all that it taught you. Keep the faith, keep going, you can do this. It will be worth it. brave girls club 2010
I have been entrusted with a mission, discover the labors and genuine cooking talents of women before me. Share as many of those ideas as possible with my community and within my own little world. Then learn from my community and those in my own world.
As the granddaughter of a homesteader I realize cooks in many countries use the same method for reviving day old bread: Dip it in eggs and cream or milk then panfry. My blueberry muffin french toast is a descendant of pain perdu (literally “lost bread) I learned to waste not. A farm wife’s philosophy born out of necessity.
Blueberry Muffin French Toast
- 6 1/4 c. All Purpose flour
- 1 Tbl. + 1 tsp. Baking Powder
- 1/2 tsp. Salt
- 20 oz. Unsalted Butter
- 3 c. Sugar
- 5 Whole Eggs
- 1 1/2 c. Fresh Blueberries
- Cream butter and sugar until light and fluffy. Adds eggs and vanilla. Beat until incorporated. Scrape down sides of the bowl. Add dry ingredients. Beat until well combined.
- Add blueberries. Mix briefly.
- Spread into a greased 9×12 pan.
- Bake 350 degrees for about an hour.
Cream cheese frosting
- 3 lbs cream cheese
- 3 cups sugar
- 2 cups fresh blueberries
- 1 tsp vanilla
- 1/2 tsp salt
- Whip it up and serve on top of the “French Toast”