It has been so warm this week and we are eating smaller meals already in the evenings.
This evening we had a banana/pecan encrusted French toast with homemade syrup.
I simply dredge bread in a mix of egg, mashed banana, whipping cream and a pinch of nutmeg and then dredge it in finely chopped pecans. I use a cast iron skillet with coconut oil to cook it and then finish them off in a warming oven to keep them warm for service.
Tonight's juice that we served with the French toast...
4 organic apples cored and seeded
a pint of strawberries with tops cut off
2 plums pitted
Note the frothy top of the fresh juice. It is normal to have that.