Vanilla Lemonade
4 lemons, cut and squeezed into the pitcher
3/4 cup sugar
2 tablespoons vanilla
1. combine sugar and water in saucepan on low heat and stir together until the sugar disapears and you have a yummy little syrup - set aside to cool
2. Squeeze lemons out into pitcher (save some to throw back in) - this will really work your squeezing hand fyi
3. Stir your syrup into your lemon juice
4. Fill pitcher most of the way with water
5. Add vanilla and stir it all together
Must be giving credit : I got this idea from Inside Black Apple I just made mine smaller and with a bit more vanilla
After that I was killing time before making the meal and was thinking...what to do with this 3 day old bread that isn't going to make good samiches now...aha! Croutons!
1. Preheat oven to 350 degrees
2. Cut your bread up into 1/2 inch cubes
3. Place cubes in bowl and toss with olive oil and basil and oregano (dried) (the amount really depends on how much bread you have, but enough to coat the bread but not soak it)
4. bake for 15- 20 min, checking it half way and moving the cubes around if necessary
I threw these in with our salad which was 50/50 mix of spinach and spring mix, cucumber, and radish with Italian Dressing
The main dish tonight was a Cornbread Battered Fish Fry. Real simple, just coat the fish in a beaten egg then coat it in the batter (in this case cornbread stuffing) then heat some oil in a frying pan and fry away.
And Plus! Last night I made pumpkin pie..my first time making pie filling from scratch (well I didn't puree the pumpkin this time like I did for my pumpkin spice muffins :look for those in the fall:, but mostly you can say from scratch). Sorry, no pictures of that, though I might take one at breakfast - that's my favorite time of day to eat pumpkin pie
