Super Duper Yumminess

Grab some Hawaiian Honey Rolls:
We’re talking yeast and fluffy carb goodness.
If you’re really awesome (and slightly granola) make some organic whole wheat buns with raw honey.

Cut an avocado in half:
Leave the half with the pit in a sealable container and save for a sandwich tomorrow (because you’re totally gonna want one tomorrow).
Lightly slice the flesh (don’t cut through the skin) lengthwise and crosswise, and flip the skin inside out.
Voila.

Open a can of crushed pineapple:
Drain.
I would use fresh pineapple, but it destroys my mouth.

Crack an egg into a heated pan:
Fresh farm eggs trump anything.
Fry in butter, coconut oil…. or anything you want really.

Place a piece of provolone cheese on the fried egg:
Let the cheese melt.
Flip the egg over and brown the cheese

Put the egg on the (toasted) honey roll, smash avocado on opposite side, top with crushed pineapple, and consume at a frightening speed.

Boom.

Keep those heads in the clouds, y’all.

-HH-

Check In

Hello all!

I have three pressing and drafts and a few new posts, but I feel that I need to “check in”.

I have a bit of  a paranoia when it comes to saying too much about myself, (I don’t need any stalkers, thank you.) But I had the urge to write life… especially since I’ve been writing so many short stories.

SO this post is called check in for numerous reasons. 1st, I’m checking in with you all (whomever you may be, I flatter myself.) 2nd, I have recently gotten home from a vacation that required much checking in.

Vacation was lovely. We took it upon ourselves to see more of the US than we have ever… and all in a vehicle. Thank heavens for “Green” by Ted Dekker, and the BBC Pride and Prejudice. Fortunately, I am of the disposition to enjoy road trips, and despite having to sleep in a bucket seat, each state we visited charmed me in its own way.

In Arizona we saw the Grand Canyon. Despite being told numerous times that it was the result of the Colorado River and millions of years, you cannot look at such splendor and mistake the hand of a Creator and enough cosmic power to result in such a chasm.

In California I finally made my way onto a surf board. I tried to convince myself that refusing to surf because I was afraid of sharks was akin to refusing to hike the Grand Canyon because I was afraid of mountain lions. (Don’t think about that too hard). The beaches were really beautiful, though. However, I enjoy seasons. As much as I enjoyed the surf shops and beach bums, I’m not a Cali girl. I’m not skinny enough anyways.

Utah was by far my favorite… though, the fact we were staying at a ski resort could have had something to do with that. Though I didn’t have my skis with me, I was able to revel in the irrational delight of being a “ski person.” We also saw Pirates: On Stranger Tides, and I enjoyed it. Haters gon’ hate.

New Mexico has strange clouds.

Mount Rushmore was inspiring. (Teddy is my favorite face). ((And chipmunk)).

The only place I found difficult to enjoy was Vegas. The roof top pool, pause-able TV, and virgin piña colada I drank were pretty much the only perks.

The thing I particularly like about long vacations, is how your home takes on a familiar newness… or new familiarity. You’ve been gone so long you look at everything with a fresh eye, but it feels so comforting to be back where you belong.

I swept my room today and I feel complete. Summer, bring it on.

P.S. I’m memorizing the book of John.

Keep your head in the clouds, love~

-HH-

 

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~

-HH-

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!~

-HH-

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!