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quick freezer breakfast

Today the kids had apricot and pear oatmeal with banana bread french toast. I had made the oatmeal several days ago and the banana bread almost a month ago, and stored them both in the freezer.

apricot and pear oatmeal:
Combine 1 cup whole milk, 1/2 cup rolled oats, and 6-8 finely chopped dried apricots in a saucepan. Cook about 3 minutes then add 1 chopped pear. Blitz with an imersion blender for a smoother consistency.
To store, divide among several plastic baby food containers and stick in a labeled ziploc bag in the freezer.
To reheat, add a couple of tablespoons of whole milk to the oatmeal and pop in the microwave in 20 second intervals. Voila! Fast and tasty.

When I put away the bread, I cut it into narrow slices and stored them in a ziploc bag. The first few weeks the defrosted bread was just as good as (if not better than) when it was fresh. However, this morning I noticed that although it still had a pleasing taste the bread had become dry.

banana bread french toast:
combine 1 egg, slightly beaten, 1/3 cup whole milk, and a dash of nutmeg in a shallow dish. Dip each side of defrosted bread in mixture and place in a skillet on medium heat. cook about 2 minutes on each side. Let cool then chop into bite size pieces. The bread will still hold it's shape and is now as moist as ever.

home grown tomatoes

“Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can't buy
That's true love and home grown tomatoes.”
- Guy Clark

Lake Gaston

The past week was spent with family, decompressing by the lake. As is typical of Cabaniss family vacations, activities included reading, napping, canoeing, fishing, and playing games; the height of relaxation. :)
New slide show up.

edited to add: For more great pictures from the trip, head over to A Lovely Mile.