BULL RUN REGIONAL PARK — CENTREVILLE, VIRGINIA
TEMPS: LO 32F / HI 52F (0C / 11C)
After another good night’s rest, we woke up raring to go on this second day of fulltiming. Somehow, though, we ended up taking it easy instead.
That’s not to say that we didn’t do anything … a little light cleaning of the interior … a bucket-wash of the exterior after the sun broke through the misty, cloudy skies … a bit of work on the household finances.
Chores done, Mui went to Lowe’s to pick up some carpet shampoo. While he was gone, I took advantage of the reasonably warm afternoon temp to go for a quiet walk around the park. Good thing I did; no sooner was I back home that it started raining. Oh well, better than getting snow, but we’re going to have to shelve our plans to check out BRRP’s Festival of Lights until tomorrow night.
So, instead of regaling you with twinkling lights and holiday cheer, I’ll wrap up this post with the breakfast treat I alluded to in yesterday’s post.
We came back from Friday night’s celebratory dinner at the Copper Canyon Grill with a to-go order of bread pudding. We did this because Mike, our server, tantalized us with the suggestion to use the yummy dessert to make French toast for breakfast
Mike’s directions were to freeze the bread pudding for about 20 minutes; slice and give it a light egg wash; place it on the griddle to cook; and serve it with a drizzle of the Grand Marnier sauce that came with the bread pudding.
Mike’s recommendation was spot on :-D
The oversized portion means that we still have two more slices of French toast to enjoy for breakfast tomorrow morning. We’ll return to our more basic breakfast routine after we finish up this special treat!
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