You have to try this delicious recipe for Thanksgiving!

Published: Fri, 11/20/15

Hello ,

Greetings and best wishes for a wonderful Thanksgiving holiday, (for those of you in the United States).

After the rather depressing stories I've been sharing with you lately, I am very excited to share something fun this week. My delicious recipe for Thanksgiving morning breakfast! The great thing about this recipe is that you make it the night before, and then just pop it in the oven in the morning for an easy breakfast.

Grateful the House is Standing!

Friday morning is day four without electricity at the Farrell house. This tree in our backyard uprooted by the 70 mph winds Tuesday afternoon, was one of hundreds knocking down power lines in the Spokane area. Initially 200,000 homes lost power.

I've been hanging out at coffee shops and the public library, (one branch has power) trying to keep working and hopefully meet my manuscript deadline December 1.

It's getting old fast, but I remind myself to stop whining when I drive by a place where a falling tree smashed through a house, which is not a rare sight in our neighborhood famous for it's many big old trees. It seems fortunate that only two people were killed by falling trees.

Overnight Blueberry French Toast

Ingredients

12 slices french bread cut into cubes

8oz cream cheese cut into cubes

1 cup of blueberries (fresh or frozen okay)

1 dozen eggs

1/3 cup maple syrup

2 cups milk or cream

1 tsp. vanilla

Blueberry Syrup

1 cup sugar

1 cup water

2 T cornstarch

1 T butter

Instructions

Grease 9 x 13 backing dish. Arrange 1/2 of bread cubes in dish. Sprinkle cream cheese cubes and blueberries evenly over the bread. Arrange remaining bread cubes over top.

In large bowl, mix together eggs, maple syrup, milk & vanilla.

Pour egg mixture over bread mixture in pan. Press the bread down a bit to absorb the milk and eggs. Cover with foil and refrigerate overnight.

Bake covered with foil at 350 degrees for 30 minutes. Remove foil and bake for another 30 minutes or until fluffy and golden.

While baking prepare blueberry syrup. Heat water, sugar and cornstarch in saucepan until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over french toast.

News and Links

Thanks to all who wrote last week with their thoughts. Your encouragement means a lot.

Quinn: "I like reading about your struggle writing about Irena Sendler's efforts to save the Jewish children...the picture of the German's smiling when gathering people to kill is chilling."

Kay: "I must admit, I may not read this book. I have difficulty dealing with the atrocities of Germany's Hitler. I try not to read many books relating to wars and their atrocities. I do not watch any movies related to war. But, I firmly believe these books must be written and movies must be made so that never again are these atrocities committed. And yet, the activities in the Middle East and northern Africa continue and I am truly disappointed with mankind. Have we not learned anything... war does not resolve our problems."

Mary Ellen: "I am holding you in The Light, the whole Universe is with you in this project."

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My best,

Mary

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