Welcome to the weekend......{look at life with fresh eyes}!

Welcome to the weekend! I'm not sure why this happens, but one of my favorite things about traveling, is arriving home with renewed appreciation for the simple things and simpler life of home. We had a wonderful Anniversary trip to San Francisco last weekend and the weather was absolute perfection, as was the food, the wine, the celebration. Returning home to a very busy work week gave little time to catch our breath. Now that the weekend is upon us, I intend to do just that...... take a breath, see my world with fresh eyes, and enjoy some simple pleasures at home.

Take some time to enjoy the view

Our weekend may include some poolside grilling since it will still be hot here in Chico (personally I am looking forward to a little crisp feel to the air).

Mixing it up with some grilled fruit can be a refreshing twist.

I am planning on making my favorite 'go to' brunch dish.  The Puffy Baked Pancake is quick, no fuss and versatile. You can add a number of different sweet or savory toppings to change it up. With only 5 basic ingredients it's likely that you'll almost always have the makings on hand. I originally received this recipe from my cousin, Jan, and it's become a family favorite with my step-daughters. Who doesn't love a recipe that includes the phrase 'batter should be lumpy'? This is my kind of dish!

  I made this version recently when peaches were at their peak.....pure, juicy goodness.

 I have a new camera, and I'm a novice, so I'm always curious as to how the photos will turn out.....I actually like this shot

Recipe: Puffy Baked Pancake with lemon and powdered sugar

Time: 20-22 minutes

4 tablespoons butter (often I use 3) 1/2 cup unbleached white flour 2 large eggs 1/2 cup milk ½ teaspoon vanilla extract Confectioners’ sugar Fresh Lemon Wedges

1. Preheat oven to 425 degrees. Melt butter in a nonstick or well-seasoned 12-inch skillet  (a baking dish can be used instead) and place in oven; when butter foams, remove skillet from oven. 2. In a large bowl, beat eggs, then add milk and vanilla, mix. Add flour and whisk gently.  Batter should be lumpy. When oven is hot,  pour mixture into skillet or baking pan. 3. Bake 15-20 minutes, or until pancake is puffy and lightly browned. Sprinkle with confectioners’ sugar, squeeze fresh lemon wedges; serve immediately.

Yield: 4 servings.   Enjoy!

Our peaceful Sunday at home.... with Jack (he is a dog in a cat's body)

Here's to looking at life with fresh eyes.......

what small things do you hope to savor on the weekend?

Cheers,