I slept in again yesterday, I guess I needed the rest. By the time I was done blogging, it was brunch time! I knew exactly what I wanted to make because I had been thinking about it from the moment I saw it on Brandi’s blog. She called it “Bob’s Breakfast” and I have to tell you, I don’t know Bob, but I love him 🙂 This very special breakfast is pancakes topped with sunny side up eggs. Why have I never thought of this before?? I have always eaten pancakes with scrambled eggs on the side but I assure you, THIS is the way to go. Since it was so late, I made the pancakes from Hodson’s Mills Whole Wheat Pancake Mix but I added in a couple of tablespoons of ground flax seed to the batter. I topped them with the eggs and a real maple syrup drizzle. Both the dear husband and I demolished our breakfast in about 4 seconds flat.
Neither of us were feeling fantastic so we just did some laundry and watched tv all day. When lunch time rolled around, I had a whole wheat english muffin with peach jam that my friend Sarah made and almond butter. The jam was the shining star of this easy little lunch, Thanks Sarah!! On the side, I had some spicy blue corn chips with guacamole and salsa that escaped the eye camera.
For dinner, I made a dish that I discovered in Vegetarian Times a couple of months ago. Baked tofu with sweet and hot mango chutney with onions, peppers and tomatoes atop a bed of hot brown rice. I didn’t haven’t any peppers so I skipped that part and it still turned out great!
Dessert was a small bowl of cookie dough coconut milk ice cream with brownie crumbles. Need I say more?
Be sure to check out my newest page “My Beads” to see the work that I do with sterling silver and beads. Beading has been my hobby for as long as I can remember and the page shows a few of the pieces I have made. I’m still learning how to properly photograph jewelry so bare with me on that 🙂 Let me know what you think!!