Our company arrived Friday evening and we had a leisurely dinner and wine and conversation. They brought Lindt Dark Chocolate with a touch of Sea Salt. One word: HEAVEN!
Saturday, "the boys" left for a BMW motorcycle swap meet. Jeannie and I went to poke around an architectural salvage store and the antique mall situated above it. Jeannie purchased a little soap dish and a large green glass blown vase to put by their newly refinished fireplace. We went to the Four Corners of the Earth Cafe where we had my favorite sandwich and iced tea. Then we went for a nice long walk along the Burlington waterfront. When we all got back, we played bocce in the backyard--great fun, but just for the record, the girls had a quite spectacular win. A rout, really.
We got up late this morning. A steady rain and cool air blowing in the windows made sleeping in just about the perfect activity for starting a Sunday. I made a big breakfast which included bacon for a treat. We get McKensie bacon here in Vermont, sliced to order at a local market. It's not cheap, but I can honestly say we have never had anything else that compares. I made an oven baked French toast served with Vermont maple syrup that set back our diets considerably, but no one will have to eat again until tomorrow.
Rustic bread, sliced (I used Deli Pane Bello that is baked in Burlington,
but any chewy kind of bread would do, I'm sure)
6 fresh eggs
1 1/2 cup half and half (I used all soy milk, though)
1 1/2 cup milk
1 teaspoon vanilla
1 tablespoon lemon zest
1 teaspoon cinnamon and a dash of nutmeg
Arrange the bread in a 13x9 buttered baking pan. Whisk the eggs, liquid, and flavorings and pour over the bread. Cover and refrigerate over night.
In the morning, preheat the oven to 350. Sprinkle 1 1/2 cup blueberries over the top of the bread. Combine 1/2 cup butter and 1 cup brown sugar with a pastry blender and sprinkle that over all.
Bake for 40 minutes. This easily serves 8.