The White Pages

It’s Tradition February 15, 2013

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Im not really a do the same thing twice kinda gal, much less a do the same thing over and over kinda gal. I tend to prefer getting confused and screwing up something new to repeating a project (book, recipe, movie) over and over. Apparently I bore easily. Sometimes I envy those who find joy in repetition. If I could read books multiple times or watch movies more than once, I think I’d be a lot smarter and may even be able to quote movies. Generally I’m lost when it comes to the movie quoting game, which is fine by me, because usually I find it annoying. However, quoting books would make me feel learned (pronounce learn-ed and you will feel more intelligent).

As our family grows, I am being challenged by my distaste for repetition. There’s something about tradition, by definition a continued pattern, that builds family identity and makes us feel a part of something bigger than ourselves. I want that for our family. It’s grounding. We need a bit of grounding sometimes.

We’re not huge into Valentine’s Day, but we are huge into family and building home and making memories. I like a good excuse to celebrate the special things. Last year we had Valentine’s breakfast for dinner and we did it again this year. I did change up the menu, and this year totally won. Tradition with a bit of flexibility – I can handle that.

Caleb kept asking Corban if he was excited for Valentine’s dinner and Corban was adamant every time, “It’s Breakfast daddy!” Caleb likes to tease.

On the menu: French Toast Towers, Twisted Spicy Bacon, and Farm Fresh Scrambled Eggs with Chives and Dill

French Toast Towers (sans gluten and dairy, if you wish)
A conglomeration of recipes inspired by this picture.

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Slice a pound of strawberries and sprinkle them with 1/4 cup of sugar. Set aside. It will get all syrupy while you finish the rest.

Chocolate Ganache
1/3 cup coconut milk
6 oz chocolate chips

Warm the milk on the stove and pour over chocolate. Let sit five minutes and then stir.

Coconut Cream
1 can full fat coconut milk (or cream)
A dash of vanilla
1 T sugar

Chill the can of coconut milk in the fridge as soon as you remember ;). The longer the better. Flip upside down, open the can, and pour off the watery liquid. Scoop the solid coconut cream out into a mixing bowl and beat on high (stand or hand mixer) until peaks form. It won’t be as stiff as cream, but it should have substance. Add vanilla and sugar and beat until combined.

Make your favorite French toast recipe (we love ATK), and if you’re feeling fancy use a heart shaped cookie cutter for festive shaped bread. We used Udi’s gluten free bread and subbed sweet rice flour for the all purpose to make it gluten free, and we switched out almond milk and coconut oil for the milk/butter to make it dairy free. You can keep the French toast warm in the oven at 250.

BUILD YOUR TOWER. This is the best part, and the kiddos love it. Spread some chocolate on a piece of french toast, sprinkle with berries and syrup, and top with a bit of coconut cream. Sandwich another piece of french toast on top and repeat with the toppings. Top with a final piece of french toast and garnish. Or you could just keep going.
Seriously. This is good stuff. Once a year kinda stuff, but good stuff.
Happy Valentine’s Day from the Whites!

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