Breakfast In Bed

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 It was so wonderful to see you this weekend Breakfast in Bed
Dear Sally,

It was so wonderful to see you this weekend. As Jesse and I were pulling out of the driveway last night he said to me, “I wish Sally and Jason didn’t live so far away.” I agree with him but I have to say that I am so glad that no matter where we are living our relationship doesn’t change.
As you know I made breakfast in bed for Jesse on Saturday morning. Funny enough, I got the recipe from Cosmo Magazine and although I didn’t take any pictures from when I made it I have included the one from the Cosmo website. I made Jesse warm bread pudding, cut up fruit and mimosas. The cinnamon and sugar used in the bread pudding were soaked up in homemade bread that I had made two nights before. It smelled so delicious when it was baking it made me think of the Cinnabon at Eglinton subway station.
I love you so much and I am so excited to see where the future leads you!
Cinnamon-Swirl Breakfast Bread Pudding
Cosmopolitan Magazine
4 eggs
1 1/2 cups milk
3 tbsp brown sugar
1 tsp vanilla
1 tsp cinnamon
1/2 loaf day-old bread, torn into small pieces
In a large bowl, whisk eggs and milk. Add the brown sugar, vanilla extract, cinnamon and whisk until all the ingredients are completely incorporated. Stir the bread into the egg mixture. Grease a 8×8 inch baking pan. Pour in the bread pudding and cover with foil. Let sit in the refrigerator at least one hour and up to overnight. Preheat panggangan to 350 degrees. Bake the bread pudding, covered, for 30 minutes. Remove the foil and bake an additional 10 minutes until the pudding is browned. Serve hot with maple syrup.
Morning Mimosas
orange juice (no pulp)
Fill a champagne flute half full with orange juice. Top with champagne and enjoy!


Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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