Hello Weekend

What are you doing this weekend? I for one am glad to have a couple days around the house..I never have had the luxury of knowing what it feels like to be a stay at home Mom for any length of time. I love my job however I try to sandwich all of the things I would rather be doing in between weeks like most people. With three boys it is hard to make time for everyone and maintain a relationship as well. I'd like to thing what is key to being able to survive the madness is to slow down. I am one of those people who has a hard time sitting still. I am lucky to make it through a movie without getting up ten times.. so relaxing a little bit is definitely something I have to practice more.I guess at this stage in my life I am just busy. Thank god I don't feel that horrible I dropped the ball and can't seem to pick it up feeling. I am back in College as of a week ago, and it is a wonderful experience so far...and a lot of reading...a lot of studying..and writing. So this weekend although I have some schoolwork to do my plans are:
To make Blueberry French Toast with Bacon
Tickle my children
Scrub all three bathrooms top to bottom
Read the NY Times Sunday...the whole thing..(I got close last Sunday)
Go to church... (It has been a while)
Get outdoors
Buy a new hat
Watch a movie ( all the way through)
I may also bake this cake.... yes I think I need to;)

Nate Williams

And I will take pictures of it all and share later:) Hoping for a wonderful weekend full of inspirations and happiness.

Blueberry French Toast



• 12 slices day-old white bread, crusts removed


• 2 packages (8 ounces each) cream cheese


• 1 cup fresh or frozen blueberries


• 12 eggs


• 2 cups milk


• 1/3 cup maple syrup or honey

 • Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.


• In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.


• Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.






• 1 cup sugar


• 2 tablespoons cornstarch


• 1 cup water


• 1 cup fresh or frozen blueberries


• 1 tablespoon butter






• In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French toast. Yield: 6-8 servings (1-3/4 cups sauce).