These are the words that enter my head and cause a smile to spread across my face every time I look into our breakfast nook. This part of our home is where the memories will be made, meals will be eaten and the heart will grow over the years.
There are several meaningful parts of this room, but most essential is the table. This farmhouse table has been in Adam’s family for many many years (probably close to 100).
It has history literally etched into it.
The knife marks on the lower left corner from pigs being slaughtered for family meals and the faint indentions made by a meat grinder that was clamped to the table on bottom center of the picture above are the reminders of distant history.
In the middle of this picture, you see newer markings and scratches. Scars from a more recent history wherein this table held. up. a. house. after a tornado destroyed Adam’s childhood home. Memories, both good and bad, have surrounded this table for decades and now it’s ours.
Ours to create new memories around, as well as to share the old.
Another meaningful part of this room is the painting. I went to college at the University of Arkansas in Fayetteville and this painting (purchased at the AMAZING RiffRaff on the Fayetteville Square) contains every part of Arkansas that I love.
I look forward to many memories and good times in this nook. Game nights, cookie decorating, pumpkin carving and laughter. This will truly become the heart of our home and I can’t wait!
Here’s the thing. I’m not a big whole wheat person. [Almost] Every bread I’ve ever tried that’s wheat has been either too “oat-y”, too “grainy” or tasted too much like chalk. So when I saw the ingredients for banana pancakes, a la HG‘s 200 Under 200 book,I was hesitant. Also, I’ve been afraid to try soy milk. Lucky me, this recipe calls for both.
As soon as the cinnamon-y dry ingredients combined with the banana-y wet ingredients I knew this would be a winner. Boy was it ever, if I hadn’t made them myself I wouldn’t even have known they were low-cal and healthy. The texture was perfect, no grainy or chalk taste here, only fluffy pancake goodness.
As for my topping, I didn’t leave them plain as you see in the picture above, nor did I drown them as syrup (because? as much as I wanted to do that I wanted to NOT go to the grocery store more). Instead, I sprinkled them with Splenda, it added the extra sweetness the syrup would’ve provided, without all those calories.
Last week I had a hankering to cook up some comfort food.
I wanted something easy, that used ingredients I already had in my pantry, and was quick. I dig through my cabinets and see some whole wheat/whole grain bread, sugar and cinnamon. I immediately become reminded of my childhood and having breakfasts of Cinnamon Toast.
The memories flood my mind as soon as the aroma fills my apartment and I’m in a nostalgic heaven. Memories of flouring the kitchen while “baking” before mom wakes up, helping my grandmas bake on the weekends, and more recently finding my love of cooking – one recipe at a time – bring a smile to my face.
This cinnamon toast is the epitome of comfort food to me and has quickly become my breakfast staple.
Meggie’s Cinnamon Toast
1 slice Whole grain/whole wheat bread
1/3 tsp Cinnamon
2/3 tsp Sugar
0 calorie fake butter spray (as much as you prefer)
Preheat the oven broiler to high.
Place bread on baking sheet and spray with the fake butter
Mix cinnamon and sugar together, then sprinkle onto the bread.
Place in oven and cook until toasted. Be careful not to burn.