What a beautiful Sunday! The sun is shining, there is cool breeze wafting through the window and I am very excited! Sunday is my favorite day of the week.
I am going to Vancouver Island this week. My mind is filled with dreams of the fun that we are going to have. We plan to do some sea kayaking and go hiking and exploring wonderful places on the island.
One thing I love about traveling is the planning part of the trip. I spend time trying to find the perfect place to stay, the best airfare, and the most interesting things to see. Half the fun of traveling is the planning.
Today I will choose the clothes that I want to take and decide what types of photos I want to shoot while I am there. Then I will choose the camera lenses to take for those types of shots. My problem is trying to get everything I need into my bags while staying within the airline’s weight allowances.
With all of the planning one never knows for sure that it will all work out. I only hope that everyone has a good time. Once the trip is planned and we are on our way the best thing to do is relax. There may be delays and unexpected mix ups, but we will be on vacation and having fun.
I will post a blog about my trip when I get back, so stay tuned.
Another thing I love to do on Sundays is to linger over a delicious brunch, relaxing with friends, and enjoying great conversation. One of my favorite brunch recipes is this Cinnamon Apple Stuffed French Toast. It works best if you slice french bread, thickly so you can make a slit for the stuffing.
This recipe would be great for a cottage or a camping breakfast.
Cinnamon Apple Stuffed French Toast
Makes 4 servings
Cinnamon Apple Filling (see below)
4 slices diagonally cut French bread (about 1 inch thick)
½ cup fat free milk
1 tsp. vanilla extract
1 large egg
1 tbsp. powdered sugar
Prepare Cinnamon Apple Filling.
Cut a horizontal slit through the side of each bread slice to form a pocket. Stuff 3 tbsp. apple filling into each pocket.
Place milk, vanilla, and egg in a shallow dish; stir with a whisk until blended. Heat a large non-stick skillet over medium-high heat.
Dip each side of stuffed bread in egg mixture to coat. Add stuffed bread to pan; cook 2 minutes on each side or until golden brown. Sprinkle with powdered sugar. Top evenly with remaining filling.
Cinnamon Apple Filling:
2 tbsp. butter
2 cups chopped unpeeled Gala apple
¼ cup brown sugar
½ tsp. ground cinnamon
Melt butter in a large non-stick skillet over medium-high heat. Add remaining ingredients; sauté 3 minutes or until apples are golden.