Or, as many call it, tartine!  For those of you that don't know, tartines are basically topless sandwiches - fancy people may refer to these as "open-faced" whilst holding their pinkies in the air and sipping volcanic rock filtered water from a bone china teacup handcrafted by endangered panda bears.  Whatever you call it - tartines, topless sandwiches, trumped up toast - the basic concept is the same: stuff layered top of a slice of bread.  It's kind of like building a salad in that you want a balance of different flavors and textures.  Maybe something sweet, something crunchy, something creamy, and so on.  Heather has a penchant for tartines, and we spent a good half hour or more today discussing recipes for them.  The next few weeks will be delicious!

I'm blessed when it comes to be able to rely on my people. I have 2 people that I lean on a lot when it comes to the night before a race. My husband and my sister.

However, Saturday night they were both busy! How dare they have lives! Don't they know I have a race tomorrow? Please read, see, feel the sarcasm dripping from these words.

I love that they were out, and that they took the time to talk to me while I had my regularly scheduled pre-race freakout. Of course, my husband was going to be coming home and then waking up early with me and the kids to trek to DC with me, but my sister was out at a friend's house and still talked to me.

I freaked out when I realized I'd forgotten to buy more gels, and the boys were already in bed, and hubs was still out. I called him and without even saying hello, quizzing him if he was going to be home before midnight, and if he could please pick me up the fruit punch gatorade gels that were in the sports drink aisle at Wegmans. I didn't realize I was on speaker, and my dear sweet friend's husband got to hear what a mess I am the night before a race. Luckily, they missed the conversation between my sister and I.

My sister was out, and I tried calling her. She didn't answer, but instead texted back, that she's busy and what's up? I basically vomited everything that was running through my head in the text back to her. She called me immediately. We talked through my outfit for the next day. How many layers should I wear? Am I over thinking this? [yes]

She then helped me create a new overnight oats concoction. After I had the overnight oats done, I let her off the phone so she could go back to being a perfectly lovely guest. I'm a terrible older sister. Sorry to your friend, because I monopolized your time for a bit, but I love that you did that for me! It's why you're my person!

So here's what we came up with! Peanut butter banana is one of my favorite flavor combos. I love the Ben & Jerry's Greek FroYo Peanut Butter Banana, so why not try to whip up a breakfast with that same flavor profile?

I'm totally slacking today. I haven't gotten any of my projects done, or blog posts written like I had been doing. Spring Break is really messing with me, but luckily there's always something I can pull from the archives.

My sister, Dana, shared these two great greek yogurt recipes years ago on the old blog, and today I'm bringing them back!

I'm back with another version of my overnight oats. I decided on this combination, as I was making the oats.

What I love about this recipe is that the base is always going to be the same. It also helps that the base recipe is 1:1:1. 1/3 of everything.

You really can't get simpler than that.

So here's how I started my day on Saturday.

Or Ilvermorny for that matter. ;p Bonus points if you've been keeping up with your HP lore and know what that is.  So what's one of the most famous edibles to come out of the Harry Potter universe?

 Anyone?

 Correct!  Butterbeer!

10 points to Hufflepuff!  Let's be honest; you know the Hufflepuffs are cooking for one another all day.

 And what is the latest Starbucks promotional drink?  Excellent!  15 points to Ravenclaw!

That would be the so-called smoked butterscotch latte and frappucino.

Final question...through what date was that promotion supposed to run?  That's right!  March 21st.  15 more points to Hufflepuff house!

According to the Internet, which never lies and is my font of fandom-y entertainment, the smoked butterscotch drink is supposed to be a real life version of butterbeer.  So exciting for an ardent fan like me!

What!?!?

I've managed to write two Thursday posts in two weeks?! That's craziness. Ok, it's not, but I feel like mini-celebrations are a needed part of everyday life. They're little pick-me ups.

You know what else is a pick-me up? Breakfast.

I love breakfast. Breakfast = coffee. If you follow me anywhere, but here then you know I love my coffee.

Today's post is not about coffee, but about a breakfast that pairs super well with coffee.

Earlier this week, I made myself some fresh ricotta for the sole purpose of making myself a tartine for breakfast. My ricotta recipe is {HERE}, and my other tartine recipe is {HERE}. Both are super yummy and easy.

What's better, is if you don't like store-bought waffles, then use bread! Challah would be amazing, as would sourdough or even a baguette. It really doesn't matter. Now let me introduce you to my newest favorite.

Well race day is on Sunday, and I'm trying not to be a stark raving in-my-own-head lunatic.

I don't know that it's going well.

One thing I can depend on is my go to breakfast for long runs.

Overnight Oats are amazing. They're easy. They look terrible, but taste amazing.

If you haven't tried them out, you need to. Now. Go right now and whip some up. You will thank me in the morning.

I have a favorite jar for my oats. Its a wide mouth pint size mason jar. My husband discovered a while back that you do not use this jar for prepping yeast for a beer batch. It angers the wife. A lot.

He very kindly made me my overnight oats, after he'd cleaned out the yeast, and after I'd gone to bed. They were delicious, and he is amazing.

So here's the recipe for my current favorite go to.

So I've rebooted my blogs. Now what?

Obviously, I should post, but what to post?

After mulling over my quandary, and then talking to the husband about said quandary, he gave me some direction.

Don't just fly by the seat of your pants. You're a planner. Have a plan.

So then the brainstorming began, and after batting some ideas around, I'd like to welcome you to the very first What to Eat Wednesday!

The plan is to share recipes that I like, and that have been family-approved.

The approval may not be unanimous though. We do have a picky eater in the house. If he could, I think he'd try and survive off of PBJs and Mac 'N Cheese.

I am super excited to share the recipe for today. Its one of my favorites and is the 2nd best way to eat up the ricotta I made yesterday.

So lets have a show of hands - How many of you have children?

A lot of you?

How many of you feel like that when your children are teenagers you're going to have to get three jobs, and hire a professional grocery shopper, because they will eat you out of house and home?!

I do!

Devlin has been on a growth spurt, and its lasted for about a month or more. He's got growing pains. His back hurts, or his joints hurt. So the Tylenol comes out, and then there's feeding the ravenous boy.

Devlin has always {ALWAYS} had an appetite, even as a newborn. Suffice to say  - The boy can eat, a lot.

Which is why the recipe I made for Father's Day (and the week before) is  perfect for a small boy on a growth spurt.

What recipe is this? Well let me finally share it. :-)

{source}

Individual French Toast Stratas
from the Rachel Ray Magazine

Grocery Stuff:
6 Eggs
1-1/2 cups Half & Half
6 Tbsp Maple Syrup
1-1/2 Tsp Vanilla
1 Tsp Ground Cinnamon
Large Pinch of Salt
4 Cups Cubed (Country Bread - I used sandwich bread the first time, but then baked up some homemade wheat bread for the 2nd round. They both worked just fine.
2 Tbsp Butter, melted
2 Tbsp Sugar

Cooking Stuff:

1. Whisk the eggs, half & half, maple syrup, vanilla, cinnamon and salt together. 
2. Combine the cubed bread and butter, and divide among 12 muffin cups. 
3. Pour the egg mixture over the bread (I used a ladle to minimize the impending mess), and let sit while you preheat the oven to 350 degrees (this is very important!)
4. Sprinkle sugar over the 12 muffin cups
5. Bake for 20 minutes, and let cool on rack.
6. Serve with more syrup and fresh berries. 

This dish is so good, and simple. Not to mention the kids eat it up. The first time we made this, Devlin had 3 of them, and he was finally full. The 2nd time he had 2, plus a croissant and 2 bowls of berries. He was harder to fill up the 2nd time round.

Well I hope that you guys enjoyed today's {belated} post. I promise tomorrow to show off the dress I made a couple of weeks ago.

See you guys then!

Really? Do you know anyone who doesn't like bacon and eggs? I mean, anyone who doesn't like bacon just isn't human, and eggs come in so many different forms--omelet, fried, scrambled, poached, etc.--there's something for everyone. There was one Saturday not too long ago that I was really into eggs and bacon. I had it for breakfast and dinner. Prepare yourself; it's about to get delicious.


Breakfast Quesadillas
3 eggs
2 flour tortillas (8 inches)
1/2 cup shredded fontina cheese
2 bacon strips, cooked and crumbled
1 green onion, thinly sliced
Sour cream and salsa, optional

In a small bowl, whisk the eggs. Coat a large skillet with cooking spray. Add eggs; cook and stir over medium heat until completely set.

Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with sour cream and salsa. Yield: 2 servings.

+ = Awesome!
 I pulled this recipe from Taste of Home and made this up before a clothing swap one morning.

Note: Ladies, you can save yourself SO much money by coordinating one of these little get-togethers. A lot of the girls in my department are about the same size, and most all of them have small children of varying ages. Everybody brings the stuff that they don't want anymore or doesn't fit their kids anymore and you just pick out what you want, try it on, and then take home "new" clothes for free. Anything that isn't taken at the end gets taken to Goodwill. Win-win-win.

Here's the assembly line. Then I just cooked everything up and fought (and mostly won) to resist eating it before the swap. I also cut the quesadillas into small pieces to try and stretch them. After all, everyone was bringing something, so one person didn't need a big slice. Too bad it didn't seem to make a difference. Those babies were gone in minutes. Guys think you're so good at eating. Try getting a dozen women into a room together and see how long any food lasts. We've got them beat six ways till Sunday. :-) Needless to say, the quesadillas were well enjoyed.

Then came dinner for Mike and I. I have been trying a lot more homemade pasta sauce recipes, so I found a recipe by Rachael Ray that was just too good to pass up.

Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara
Salt
1 lb rigatoni
1/3 lb pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 Tbsp (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 tsp crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 lg egg yolks
3 Tbsp (ab 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.

While pasta cooks, heat large skillet over moderate heat. Sauté pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Sauté garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

This is such a beautiful sight. I never get tired of seeing yummy, thick-cut bacon frying up in a pan. And the smell! Oh, don't even get me started. Anything with this deliciousness in it is going to be awesome.

So as any Mom knows, sometimes common foods get simple names. Other times we rename foods so that the kids will eat them because of association. Last week we had Cherry Cheese Blintzes, but Dev has no idea what a blintz is so I told him we were having cherry pancakes with icing. He was super excited for them and ate two of them! This is what Moms do. So when I wanted  to have Banana Fritters later that same week, I told him they were Iced Banana Donuts. He was excited.....until he ate one. He did not like the lemon icing. Oh well, at least he liked the banana fritter donut. :)  So here's what I am sharing with y'all today. I hope you enjoy.

This recipe is from a cookbook that my mother-in-law gave Steve and I when we were just starting out. It's called Pass the Plate. It's by an Episcopal church down in NC circa 1981. This particular recipe was submitted by Annie Kinsey Whitford.


Banana Fritters
Grocery Stuff
1-1/2 cups flour
1/2 tsp salt
1 egg
3 tsp baking powder
2 tbs sugar
3/4 cup milk
2 ripe bananas, cut into chunks
Crisco

Cooking Stuff
Combine flour, salt, baking powder and sugar; mix thoroughly. Add egg, milk and bananas; stir until bananas are small pieces. Heat crisco in deep saucepan; drop by spoonfuls into pan, (about 3 or 4 at a time).  After fritter is cooked and browned {this does not take long}, let drain on paper towel.  Sprinkle with confectioners' sugar and serve hot with Lemon Sauce.

Lemon  Sauce
Grocery Stuff
3/4 cup sugar
1/4 cup flour
2 tbs butter
Juice of 1 lemon or 1 tbs water + 1 tbs lemon concentrate
1/2 cup water

Cooking Stuff
Mix all ingredients in a small saucepan.  Heat and let come to a boil, stirring thoroughly.  Cook until mix coats a spoon. Serve on fritters.

This is the perfect breakfast, and I certainly enjoyed it. :)
Have a great day guys, and I hope that you enjoy this recipe as much as we have!