When Life Hands You Lemons… Make Salad?

I’m somewhat stealing this post from my friend Chloe, but I came across the pictures today… so with full credit to her and her blogging- here, I will expound.

Last month I was visiting her and for lunch one day she made salad.

“You don’t have to eat the lemons.”

She had just thrown them into the mix of leafy greens, garbanzo beans, peppers, and carrots for color and maybe some juice, but I am the type of person who was raised to eat anything that was placed in front of me, regardless of my preference. So shrugging my mental shoulders, I stabbed a lemon with some lettuce and chewed it up.

It was good! Really good, rind and all. The lemon rind isn’t bitter like oranges are, and combined with the other vegetables and balsamic vinaigrette, the sour wasn’t overwhelming.

I thought it was interesting how life can be like that- we avoid the lemons, or try to sugar coat them, when in reality we should just try them. Who knows? You may actually end up liking them.

Try both this week; the real kind AND the kind life throws at you.

Pessimists pucker at lemons. Optimists smile and chew.

Keep those heads in the clouds~



French Toast Forgiveness

Dear reader friends… Well I’m not really sure I have many regular readers… Regardless, I apologize for the extreme lack of posts once again!

To make up for this rudeness on my part (particularly rudeness in not posting about our beloved Anne)… Today I will be short-winded and include a recipe.

I don’t really have much of a metaphor for this recipe, unlike my posts on cake, pie, and apple crisp, but there’s a little, teeny thought to go along with it :).

This is a recipe for one of my favorite breakfasts, french toast. I LOVE FRENCH TOAST. Even better, it is STUFFED french toast.

This morning I almost didn’t eat it because I have been watching my waistline. Yes, America, I am a 135 pound, 19-year-old girl and I’m watching what I eat… sad isn’t it?

Even my little 12-year-old brother felt guilty for eating it. That was what hit me… what kind of TWISTED society do we live in? 12-year-old BOYS feeling guilty for eating a decadent breakfast? Wrong wrong wrong!

Note: I do not condone unhealthy eating habits or lifestyles.

BUT! I don’t want to have to beat myself up for eating my favorite breakfast every once in a while! So I FORGAVE myself for eating the french toast, FORGOT the whole thing, and ATE another piece! HUZZAH!

SO! In conclusion of this diet liberation… I say MAKE this french toast, EAT it with fervor, and GO find Jillian Michaels and shove a piece in her face. ;P

Keep those heads in the clouds y’all!~


A Hayley Recipe Original: Double Berry Stuffed French Toast

Start by making regular french toast. 6 eggs today made around 10 or 11 single pieces of french toast. I add about an 1/8 milk to help the eggs go further. Sometimes, I also splash a little vanilla extract in the egg mixture.
Heat your skillet to about 350-400 degrees, I used an electric skillet but you can use a pan skillet too. Plop some butter on when the skillet is good and hot. Take your bread (any bread) and dip each side in your egg mixture. You want to make sure each side has a good coating, but don’t let the bread sit in the mixture. Place two pieces of the dipped bread on the skillet. Sprinkle cinnamon and dried cherries on the exposed side. (It helps to push the cranberries down into the bread.) Flip bread after 2-3 minutes… it’s not an exact science, when the bottom starts to brown, flip it.

Allow the side with the cherries to cook completely, but not get too brown. When both pieces are cooked through, place a dollop of filling (filling recipe below) in the center of one of the pieces of french toast. Place the other piece in top to sandwich the filling in… leave on skillet until filling warms, flip.

Place completed stuffed french toast on plate, put a dollop of strawberry jam on top and lightly drizzle maple syrup over it all.

Filling Recipe:

How much filling you make will depend on how many full pieces of stuffed french toast you decide to make. One serving is as follows

3 Tbsp cream cheese
1 1/2 Tbsp any kind of berry jam, blueberry, strawberry, raspberry, etc.

Whip cream cheese and jam together.

Experiment with different kinds of dried and fresh fruit inside

Bon Appetite!

The Quest for Contentment (and Cake)

We live in an age where contentment is rare.
For some, contentment is synonymous with settling… never wishing for bigger or better things.
I myself find it difficult to be content. I wish I could travel more, eat more, weigh less, own a kayak, have a beau, impress more, have a higher viewing count on this blog. As I dwell on these things, I find myself becoming increasingly unhappy. So many people ALREADY have and do these things; why not me?!
Unrest is a sticky trap… we are told we need more and more and more. Then and only then, will we be happy. Unfortunately “then” never arrives. The “more-est more” never satisfies. We are stuck in a perpetual ring of discontent.

“Whoa whoa whoa!” You may be saying. “If all the great minds in the world were content, where would the world be? No electricity, no great works of literature, our current mode of living would be grossly primitive!”
Allow me to clarify that contentment does not mean complacent. Furthermore… contentment is NOT the opposite of ambition.

Contentment is merely a way to RESPOND to our situations- Ambition is the fervor with which we pursue those situations.

I can be content AND have ambition! Ambition to save up for my new kayak… but also contentment, to function at peace regardless of whether I have the kayak or not. Ambition need not accompany unrest and stress. Likewise, contentment need not equal complacency and (gasp) laziness.
Unfortunately, in today’s world, contentment is a lost virtue. Some may even label it as outdated… but I KNOW that regardless of its lack of glitz and worldly appeal, those who remain content with their situations, lifestyle, possessions, will always be one step ahead of their “straining and grasping and pining away at the next best thing” friends.

Contentment is to me, a most beautiful and lovely gift… wrapped in brown paper.

Kind of like my favorite cake 🙂 It’s brown and rather homely… but I prefer it to any cake in the world. Imagine if my cake was always upset about not being red like the red velvet cake, or annoyed that it has no frosting flowers like the cakes in the stores… it would cease to be my favorite cake if I were to add these things.

So in conclusion dear friends… perhaps start your own quest for contentment. Maybe kick it off by making some cake.

Keep your head in the clouds and contentment in your heart~


Content Oatmeal Cake

1C quick cooking oats                                 1 1/2 C flour
1 1/4 C boiling water                                   1 tsp baking powder
1/2 C butter                                                    1/2 tsp soda
2 eggs                                                                1/2 tsp salt
1 C brown sugar                                            1 tsp vanilla
1 C white sugar                                              1 tsp cinnamon

Pour boiling water over oats and let stand a few minutes. Combine butter, vanilla, eggs, and both sugars; add oatmeal mixture. Sift together remaining dry ingredients; add to mixture. Bake in lightly buttered rectangle cake pan at 350 degrees for 20 to 30 minutes. While cake is still hot, pour topping (see below) over top. Run it under the broiler, long enough to slightly brown.


3/4 C brown sugar
1 C coconut
1 C nuts (I use pecans)
1/4 C milk
6 T melted butter
Vanilla (I have a heavy hand when it comes to vanilla)

Combine all ingredients, spread on cake, and proceed as directed above.

Credit for recipe goes to the Pleasant Hill Shaker Cookbook and Mrs. Alna Braun
*Next in woman of worth series: Pie Crusts and a Perfectly Lovely Legacy*