Tuesday morning the girls on our street (plus kids not in school) came over for a little going-away breakfast for our neighbor, Deema. In June, Deema's family will be moving to Saudi Arabia for her husband's job. She has been such a kind neighbor, and Rhett, Alexee and Crosby have all enjoyed riding bikes/playing outside with her four sweet children. They will be missed!
My friend, Cameron, let me stop by her yard to cut these periwinkle hydrangeas for my table--aren't they beautiful? The ones on the right that are a different color came from another friend, Emily. Emily and her daughter delivered a bouquet to our door one day last week--what a pleasant surprise! I am enjoying having lots of fresh flowers in our house!
- Sparkling Punch
- 1 (12-oz.) can frozen pink lemonade concentrate, thawed
- 4 cups white cranberry juice cocktail
- 1 qt. club soda, chilled (**I used diet Ginger Ale)
- Garnish: fresh mint sprigs (I got to use my mint plant in the back yard!) :)
- Preparation
- 1. Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher. Cover and chill at least 1 hour or up to 24 hours. Stir in club soda just before serving. Garnish, if desired.
- 1 8-oz. loaf French bread, sliced
- 8 large eggs
- 2 cups whole milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 15-oz. cans sliced peaches packed in juice, drained
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream
- 1. Butter a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish.
- 2. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.
- 3. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.
- (Back) Becky, Lindsey, Jennifer, me & Deema; (Front) Addison, Laura, Crosby & Lisa
- *****
- Wednesday night was our last Bible Study/Community Group meeting for the semester. It's been such a good year with new friends! While Lane and I were there, Jillian and Kyle took the kids to Purple Cow for dinner. When I saw on Facebook that morning that it was their anniversary, I felt so bad that they were coming to our house to babysit on their special day. I sent Jillian a text to ask if she wanted me to make other arrangements, but she assured me they wanted to come over! :) They're such a NEAT couple, and the kids L-O-V-E them both. We first met them when they kept Crosby in the church nursery, and they have continued to be a HUGE blessing to us since then. I'm so thankful to know them.
- The kids made them an anniversary banner.
- I was very thankful to hear that the kids had all been really good at dinner--I was nervous about someone else taking them to a restaurant. (Not at all because I didn't think J & K could handle it, I just didn't want it to be a stressful, unenjoyable experience...not that that's ever the case! ha!) Anyway, I was so glad to get a good report when I got home and happy they'd all had a fun night. Thank you, Jillian and Kyle for being so wonderful to our family! Happy Anniversary!
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