Rossie Peonies

   In the early 90's, Rossie Parker hired me to quilt the huge stack of quilt tops she had pieced over the years. What began as a business relationship soon became a precious friendship.
   Finishing one quilt each month kept me going back and forth to her lovely little house for years. Each spring, Rossie had the most beautiful peonies blooming right next to her front door. 

   One year as I was about to leave, she bent down with spade in hand and dug a hefty clump for me to take home. Wrapping the wet soil in newspaper, she said, "Now you plant these in your flowerbed and always remember me and all our quilting together." 
   Rossie is now gone, but each spring I'm blessed with blooms so big their stems can't support them! I think of my dear friend and recall our many visits. Today, I'm sharing a couple of photos of my Rossie Peonies! Enjoy :) 

Egg Banana Pancakes for Breakfast

Hailey here!

 I just wanted to stop by and share this amazing recipe with everyone. Now,  everyone loves those fluffy pancakes (that are actually pretty unhealthy for you) for breakfast! It's definitely a comfort food for many of us. Then the syrup, that warm sticky syrup you wind up drenching your pancakes in which makes your breakfast 10 times as sweet, tasty, and unhealthy :(

But I have found an amazing way to still get the comfort of pancakes, but without the guilt and calories later. Egg Banana pancakes!!

That's right, only TWO ingredients! 2 eggs and 1 banana. The outcome is to die for!

Here is how you make Egg Banana pancakes:

You'll need 1 ripe banana and 2 eggs (double if you are feeding more than 2 people)

1- Place 1 whole banana in a bowl and use a fork to squish it up. When the banana is all squashed, use your fork in a circular motion to kind of "froth" it up making sure you get most of the lumps out.

2- Crack 2 eggs in the same bowl with the banana and begin to mix it all together.

3- Once you have a nice smooth consistency, you can begin making your pancakes.

4- Pour some of the "batter" into a skillet over low/medium heat. When sides begin to bubble and kind of rise, it's time to flip. Flip and repeat for the rest of the mixture.

The best part about these pancakes is there is no need for syrup! The banana adds the perfect amount of natural sweetness. These are also great served cold! 

Happy eating!

  Hailey