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In the kitchen By Lisa Strunk Last Updated: June 18, 2015 Big part of the summer around the corner We're ramping up for the "big" part of summer. Both Father's Day and Chris' birthday are at the end of June. That's a lot of celebrating in a short time. During the French Open a couple of weeks ago, we gave Chris an early part of his Father's Day gift, a Babolat French Open tennis racquet. That might have taken some of the fun away from actual Father's Day, but I thought the timing was more important. That racquet's going to get put to good use over Father's Day. Chris has had a Father's Day tennis tournament the past few years. That will take some of his time Friday and Saturday, I just need to think of a good dinner for Sunday. I'm hoping he won't mind a little work on Father's Day so he can grill steak. Chris is a meat and potatoes kind of guy, so steak, baked potatoes, salad, rolls and maybe some fresh corn on the cob would be a good dinner for him. I don't know if it's his favorite, but he'll eat it. Last weekend we did try something new. While Ray was at the lake with Chris and Staci Jones and their kids, Chris, Jer, Marci and I went to Doo Dah Diner. I had the grilled chicken sandwich, which was wonderful. I couldn't even finish half of it. Marci had pancakes and hash browns. Jer had "normal" French toast. Chris had the Triple D, corned beef hash, Tanya's Bennies and banana bread French toast. I tried the banana bread French toast, and it was amazing. It was more like a dessert then a breakfast meal, but it was so much better than what I expected. I found a recipe online that calls for pre-made banana bread. I'm sure it won't be nearly as good, but Chris is going to have to try to make it for one of our Sunday brunches. Banana Bread French Toast 3 eggs 3 T. sweetened condensed milk 1 tsp. vanilla extract 2 T. butter 1 loaf banana bread powdered sugar Whisk together eggs, milk and vanilla in a shallow bowl. Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each side into the egg mixture and place onto the skillet. Cook until golden brown on both sides. Dust with powdered sugar before serving if desired. Lisa Strunk is co-owner of The Ark Valley News. Reach her at lisa@arkvalleynews.com. |
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