home is where the heart is

This past weekend I took a couple of days off work and made a long weekend trip to Raleigh for the opening weekend of the North Carolina State Fair. Raleigh isn't the part of North Carolina where I did most of my growing up, but I did spend a good chunk of years there from halfway through high school until a little while after graduating college, and I love that city. Anywhere in North Carolina is home to me, and I'm always so happy to be back.

I stuffed myself silly with fries, a grilled chicken sandwich, Dr. Pepper and a vanilla milkshake from one of my favorite local spots. This place is a stone's throw from my old high school and just a couple miles from where I used to live - if even that far! No trip to Raleigh is complete without a meal from Char-Grill.

You also can't visit without a trip to the NC Farmers' Market. It's right down the road from Lake Wheeler, where I used to work (still my favorite job ever!). The colors of all the fresh produce are amazing. The freshness is in the air. Because it's NC and the temperatures are still great this time of year, you can get practically any fruit or veggie. The biggest bounty right now though are the pumpkins of course. And not just your regular old orange pumpkin awaiting its knobby toothed fate as a jack-o-lantern. This pretty pink and green pumpkin is a Jarrahdale and I'm in love with it.

Aside from all of the usual fair attractions like the rides, food and animals, the tractor pull is the loudest, most awesome thing to do. The idea is simple: trucks and tractors pull massive weights as far as they can and the one that goes the farthest is the winner. But it is so much more than that!

The fair is also a great opportunity to see some big name bands in a relatively small venue for super cheap. Last year, the Florida Georgia Line tickets sold out before I got them. but Parmalee was a pretty good show this year. And only $10!

You just cannot get good or real sweet tea in the north, so I have to get my fill anytime I'm below the Mason-Dixon Line. Bojangles and Smithfield's in one day? Oh, Lord. Biscuits, BBQ and sweet tea make me so happy!

Back in Philly after the long weekend, and this pup was so happy for my return. She might be a Philly dog these days, but she's a Carolina girl, too. I picked my faithful sidekick up at Lake Wheeler Park, which is of course how she got her name (Wheeler). One of these days she'll get to go romp around lakeside again :)

Sunday Best

It's no secret that brunch is one of my favorite weekend activities. A lazy morning, lots of food, good coffee...what's not to love?

A friend and I were talking recently and the topic of French toast came up. French toast? Ohhh, French toast...that long forgotten breakfast food that I feel I haven't made in years. And that's when I knew exactly what would be on my table come Sunday morning.

Here's a funny story about French toast: when I was growing up, it always kind of grossed me out. Soggy, eggy bread? Gross. Then my mom started making baked French toast, and let me tell you, that stuff will rock your world. Same prep is involved, just a different cooking method. There's also some flexibility with ingredients, allowing for a tiny bit healthier recipe (such as eggs vs. egg whites or milk vs. half and half/cream). As with many of my recipes, measurements here are eyeballed. Determine the amount of bread you're using first, then measure out the eggs and milk to give yourself enough liquid to dip each side of all the bread slices.

What you need:

Bread of choice (I used fresh Ciabatta from my Saturday Trader Joe's trip)
Eggs (or egg whites)
Milk, half and half or cream
Melted butter (optional - about 1 or 2 tbs)
Spices (I like cinnamon, nutmeg and ginger)

What you do:
-Slice your bread into about 1" thick pieces (I used 5 slices)
-Crack your eggs (or pour eggs whites from a carton) into a dish large enough to dip your bread slices
-Pour in your milk, half and half or cream (this should be maybe 1/3 the amount of egg/egg whites)
-Pour in your melted butter (if using - let cool so it doesn't harden when you pour it into the cold egg/milk mixture)
-Add your spices, then whisk all of the ingredients together
-Prepare a baking dish by greasing it with butter or cooking spray
-Dip each side of each piece of bread into the mixture so that it is saturated, then place it in the baking dish
-Bake uncovered at 350º for about 30 minutes (longer if you want your French toast crispier and less soggy), turning the pieces of bread over once during baking.

Top off your warm, baked French toast with fresh berries, banana slices, syrup, butter, or a dusting a powdered sugar. Or even more fun, if having brunch with family or friends, make a French toast bar laying out all the possible toppings and let your guests create their own perfect French toast. Enjoy!