Grace and I decided to visit Kate in Edwardsville today. We went to the Farmer’s Market located by the courthouse. We purchased a few things…cabbage, tomatoes and zucchini. Then we decided to go to Peel’s for lunch. Holy Cow… the best Mac N Cheese I have ever had. Kate and Grace ordered it, but I had a bunch of bites! Here are photos of our meal. I highly recommend going there if you are ever in Edwardsville. I have never had a bad thing there…next time, Mac n Cheese and salad 🙂 Then we did a little shopping. It was a fun day.
I had a party to attend tonight. I decided to bring my Strawberry Bruschetta. The first time I had something like this was at a cooking class at The Design Studio. We were not given any measurements. She made it as an extra dish. After experimenting…this is what I came up with. I think it is pretty tasty and the bowls were empty when I came home.
- 1 loaf of cinnamon bread each piece cut into fourths into a triangle shape or Small Croissants sliced in half and then cut in half.
- Melted butter
Put triangles on jelly roll pan. Brush with melted butter and sprinkle with a little bit of sugar and cinnamon. Bake in low temp oven until toasted. The first time we made these we used small croissants sliced in half and then cut them in half…brush with butter and sprinkle with sugar and cinnamon. The unavailability of croissants in Clinton Co… I usually use the cinnamon bread. Both ways are very tasty.
- 16 ozs strawberries washed and sliced
- 1/4 cup sugar
- 2 T balsamic vinegar
Add sugar to strawberries about an hour before serving. Let them set at room temp. Then about 15 minutes before serving add vinegar. Right before serving add a pinch of freshly ground pepper.
- 8 oz sour cream
- 8 oz heavy cream
- 1/4 cup plus 2 T honey
- 1/4 tsp cinnamon
Mix in a mixer until thick. Stir in honey and cinnamon. Refrigerate until cold.
When serving…a person should take the toast, spread with cream mixture and spoon with strawberries on top. YUM!