More to LOVE

Here are more pictures to LOVE from these first days in Washington

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Pike Place Market!

Tirzah was making fast friends with the women who worked at this bakery.  Seriously, she commands a lot of attention anywhere we go, but this was crazy how much these ladies LOVED her!

Daniel and Tirzah in our new kitchen.  This was move in day!  Tirzah was thoroughly entertained with the movers as she sat contentedly in her highchair (which by the way Daniel made for me for Christmas!), while chewing on a homemade piece of biscotti.

Loving the big boxes

Our anniversary treat: a trip to our new favorite organic market, Marlene's.  Tirzah and I loved the daily quiche and a delicious piece of pumpkin cake.  Daniel loved his two roast beef sandwiches.  It was just perfect!

And more memories to LOVE from Christmas week

Another picture of the beautiful fondue dinner.  Michael has been cooking up a storm and all is delicious!

Sorry about the light in this pic... it is actually a UV light in the kitchen!  Because of our new location, UV lights and vitamin D supplements are a must!  But this is a pic of all the men of the house.  They had a funny time last night preparing dinner: exploding dish, fire alarm, etc...

Daniel mixing up my birthday breakfast.  I don't even know what to call it!  But the recipe was Brandy-spiked and baked Challah french toast.  However, Michael and Danae gave us some homemade Kahlua for Christmas.  So, we substituted Kahlua for Brandy and also added Eggnog to the mixture.  Needless to say, they were divine!  (See recipe below)

Daniel's challah; a little piece of heaven.

Tirzah couldn't get enough!  (Mama neither!)

 Brandy (Kahlua)-Spiked and Baked Challah French Toast

(Sarah Crowley Chestnut)

Serves 3-4

3/4/ loaf of challah

5 eggs

3/4/ C milk

1/2 C eggnog, or cream, or half n half (would most definitely recommend eggnog!)

2-4 T brandy or Kahlua

1 T vanilla extract 

1/4 C dark brown sugar, plus sue for sprinkling

1/4 t cinnamon

1/2 t nutmeg

Enough butter to liberally grease an 8 x 8 inch pan and then ore to dot the bread

Preheat to 350

Liberally grease baking dish.  Slice the challah thickly at a diagonal.  Place in a large bowl and set aside.  Whisk together all other ingredients.  Dip slices of bread into the mixture of ingredients.  Allow bread to soak up egg mixture for a few minutes.  Then fit the slices into the bottom of your pan, dotting with butter and tearing or cutting the somewhat soggy slices to best fit the pan.  Add a second layer of bread on top of the first.  Pour any remaining egg mixture over the bread. 

Lightly wrinkle with dark brown sugar. and then bake uncovered for 30-40 minutes or until all the liquid is set.  The result will be a crispy top layer and edges and a soft, spiked eggy bottom layer-delightful.  Serve with maple syrup, whipped cream, and/or sprinkled powdered sugar.