I thought that on this most auspicious day I would share with you mine and Lee's favourite poem. Sometimes no matter how hard you try to express your feelings someone has already beaten you to the punch.
A Rhyme of the Dream-Maker Man
Down near the end of a wandering lane,
That runs 'round the cares of a day,
Where Conscience and Memory meet and explain,
... Their quaint little quarrels away.
A misty air-castle sits back in the dusk
Where brownies and hobgoblins dwell
And this is the home
Of a busy old gnome
Who is making up dream-things to sell,
The daintiest dreams to sell.
He makes golden dreams of wicked men's sighs.
He weaves on the thread of a hope
The airiest fancies of pretty brown eyes,
And patterns his work with a trope.
The breath of a rose and the blush of a wish
Boiled down to the ghost of a bliss,
He wraps in a smile
Every once in a while,
And calls it the dream of a kiss,
The dream of an unborn kiss.
Last night when I walked thro' the portals of sleep
And came to the weird little den,
I looked in the place where the elf-man should keep
A dream that I buy now and then.
'Tis only the sweet happy dream of a day--
Yet one that I wish may come true--
But I learned from the elf
That you'd been there yourself
And he'd given my dear dream to you,
He'd given our dream to you.
-William Allen White
Source: My imagination.
250g cream cheese, room temperature
1/2 cup banana, peeled and chopped
1/2 cup strawberries, hulled and chopped
6 ounces semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup granulated sugar
1/4 cup corn syrup
1/2 cup milk
1/2 tsp cinnamon
1 cup Corn Flakes, crushed slightly
French bread, thickly sliced into 6 pieces
Heat a large skillet on medium high heat.
In a large bowl combine the softened cream cheese, chopped banana and chopped strawberries. Fit a large pastry bag with a large round tip big enough for the chunks of fruit to fit easily through. Scoop the filling into the pastry bag and set it aside.
Place the chopped chocolate in a heat proof bowl. In a small sauce pan combine the cream, sugar and corn syrup then bring it to a boil over medium heat. Once it reaches a boil pour it over the chocolate, let it sit for a few minutes then whisk it until it's smooth.
In a shallow bowl whisk together the eggs, milk and cinnamon. In another shallow bowl spread out the crushed Corn Flakes. With a sharp knife make a slice in the crust side of the bread almost to the other side. This makes a nice little pocket for your filling. Carefully pipe in the cream cheese filling, but not so much that it spills out the hole or makes a tear in the bread. Coat the bread in the egg mixture then press both sides into the Corn Flakes.
Melt a little butter in the skillet then fry each slice for about 5 minutes turning halfway through to ensure that the French Toast is both cooked and crispy. Serve with the still warm Chocolate Sauce. Enjoy!