Hannah made me breakfast before school <3
Then since I had the day off I did a little more of this... and reading.
My Stella got towed to the shop for service. Still waiting to hear on that. She's been down since last Monday night.
Got up and walked the dogs and took Bruno for a run. The creek is super high from all the snow and rain last week!
I baked a loaf of sourdough... maybe my best one ever.
I felt so optimistic about this one, the dough felt and smelled lovely.
It turned our absolutely perfect!
That night Mikayla and Dylan stopped by to bring me a little birthday cake and gift on their way to the musical. =) It was so nice to visit with them. Ryan also stopped by later in the evening and we had a nice chat. So I got to see all my kids on my birthday which filled my heart with such joy!
Mikayla brought me these coldbrew caramel M&Ms. I don't know where she found them but they are so good!
My birthday haul.
All the kids in Mikayla's 1st grade class also made birthday cards for me! So sweet, it was so fun to read them all.
Saturday was our Ladies Welcome Spring Brunch at Church. I did a cooking demo and made Strawberry Bruschetta. It was a huge hit!
STRAWBERRY BRUSCHETTA
THIS DAINTY DESSERT IS A DELIGHTFUL SPIN-OFF FROM TRADITIONAL TOMATO BRUSCHETTA.
INGREDIENTS
- 20 slices French bread, cut 1/4 inch thick
- 1/4 cup butter or margarine, melted
- 3 tablespoons granulated sugar
- 1/2 teaspoon Korintje Cinnamon
- 1 lemon
- 1 container (8 ounces) cream cheese spread
- 1/4 cup powdered sugar
- 2 1/2 cups strawberries, hulled and coarsely chopped
- 1/3 cup toasted sliced almonds
- Additional powdered sugar (optional)
DIRECTIONS
Preheat oven to 375°F. Slice bread using Bread Knife; place bread slices on Rectangle Stone. Place butter in Small Micro-Cooker®; microwave on HIGH 30-45 seconds or until melted. Brush butter over bread slices using Chef's Silicone Basting Brush. Combine granulated sugar and cinnamon in Flour/Sugar/Shaker; sprinkle evenly over bread slices. Bake 12-14 minutes or until golden brown; remove baking stone from oven to Stackable Cooling Rack.
Meanwhile, zest lemon using Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice. In Small Batter Bowl, whisk cream cheese, powdered sugar, lemon zest and juice until smooth using Stainless Whisk. Hull strawberries using Core & More; coarsely chop using Food Chopper.
Using Small Scoop, scoop cream cheese mixture over bread slices; spread evenly using Small Spreader. Place bread slices on Simple Additions® Large Rectangle Platter with Handles; top with strawberries using Medium Scoop. Sprinkle bruschetta with almonds and powdered sugar, if desired. Serve immediately.
Yield:
20 servings
After the brunch we went a picked up a rental car. I am so thankful to have a car to drive this week!
Since I had a car I went to the library to return overdue books. I happened to see my friend's car in the parking lot and hunted her down. I ended up staying (at her insistence) to do a craft. It was super fun and felt so nice to catch up! I need to pick up some flowers to put in the jar.
Saturday night it was finally our turn to go see The Little Mermaid. I sat next to my 7 year old nephew and he was enraptured the whole time! The show was phenomenal! The kids all did such a great job! We are so proud of Hannah for stepping out of her comfort zone to play keyboard in the pit band. She did an amazing job!
Yesterday we went out to dinner after church for my "birthday dinner" to Olive Garden with Mikayla and Dylan and my mom and dad. =D
Capping it all off with my Pampered Chef Party tonight! I've got some yummy things in store and the recipe demo will be on
Amy's Pampered Kitchen somewhere between 6-6:30ish LIVE. The replay will also be available of course.
This is the party link to check out the catalog or order. It will submit at midnight TONIGHT!
