Happy Friday! I hope it has warmed up where you are (or at least stopped snowing/icing/raining). What are you up to this weekend? We have lots of plans including a hair appointment (hooray!!), lunch with my parents, a Christmas party & brunch with friends. I am very excited!
Yesterday was a very productive day. I worked, got in some gym time, cooked and finished up my Christmas gift for my hair dresser. Mandi and I had a discussion yesterday about what is the “norm” in terms of holiday gifts for your hair dresser. Does it depend upon how long you’ve been seeing them? What about if you tip well regularly? I have been seeing my hair dresser for some time now, so I decided to get her an Old Navy gift certificate and to bake her a batch of my vegan double chocolate pumpkin muffins:
For dinner last night, I was MOST definitely in the mood for breakfast for dinner after seeing Lindsay’s French toast. I also made up a batch of French toast using my homemade soft sandwich bread with flax and a special ingredient, Kahlua.
- Desired type of bread
- 1 egg, 1 egg white
- 3/4 cup milk
- 3 tablespoons Kahlua
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Whisk eggs and then add in milk, kahlua, vanilla and cinnamon. Mix well. Dip bread into mixture and then place onto a non-stick skillet over medium heat. Cook ~ 5 minutes (or until nicely browned) on one side, and then flip and cook ~3-4 minutes (or until nicely browned) on the other. Top with your favorites!
Have a great weekend!