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, My dear, 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, Dear heart, 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, Sweetheart, He'd given our dream to you.
-William Allen White
Strawberry Banana Stuffed French Toast Makes 6 servings.
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
2 eggs 1/2 cup milk 1/2 tsp cinnamon 1 cup Corn Flakes, crushed slightly French bread, thickly sliced into 6 pieces Printer-Friendly Version
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!