Wednesday, September 14, 2011
Weekending: What Remains
Last weekend was encompassed by a certain vibe, if we named that vibe it would be: embrace the remains of summer.
We ate a thrown together meal of hot dogs, macaroni and cheese, spinach salad with grapes and broccoli (homemade honey mustard!) and pickles. We followed our meal with a bonfire and s'mores with crazy large marshmallows.
Saturday held a lazy breakfast, and a day in town, followed by one melt down and two birthday parties. Then we all floated to dream land together.
Sunday was just as dreamy another lazy breakfast of monkey bread muffins (recipe below), pears and cups of coffee. Church. Sunday Lunch with friends.
Later in the weekend, we took our last swim out at Paullina. It was warm, the beach was empty and there was lots of giggling.
These two girls love each other so. It's been amazing to watch them grow.
And at the end of it all, I wasn't begging for more weekend (though I'll always take more), I was really content for the weekend we had and excited for the week ahead of us. And isn't that what weekends are for? Giving some time to stop, regroup, rest and then propelling us forward?
Monkey Bread Muffins
1 Can Grands homestyle biscuits
1/2 Cup White Sugar
1/2 tsp Cinnamon
3 tblsp Butter
3 tblsp Brewed Coffee
1/4 Brown Sugar
1/4 tsp cinnamon
Cut the biscuits into 1/8ths or smaller (about nickle sized pieces). In a shallow bowl, combine sugar and cinnamon. Roll biscuit pieces into the sugar/cinnamon. Fill lined muffin cups with pieces (about 6 per cup).
On medium heat in a skillet or saucepan, melt butter, mix with brewed coffee. Once combined, add brown sugar and cinnamon. Wisk until sugar is dissolved and bubbling.
Spoon glaze over each 'muffin' (about 1/2 a tablespoon).
Bake for 15-20 minutes, or until golden brown.
Turn out gently, the sugar glaze is very hot!