Congratulations …

Hope Davis! You’ve just won a one-year FREE subscription!

There’s always HOPE that soon you’ll be using your cast iron skillet over a campfire!

Hope Davis said:

“This magazine has held a space in my heart for almost every stage of my life—from learning to garden, to getting our first chicks, to relationships … It is timeless and sweet and classic.”

Hope, thank you for posting and watch for an e-mail from the farm.

STRAWBERRY & CREAM CHEESE STUFFED FRENCH TOAST
PREP TIME: 30 MINUTES
COOK TIME: 40-45 MINUTES
MAKES: 4-6 SERVINGS

1½  cups sliced strawberries
6    T sugar, divided
1    T cornstarch
1    T cold water
1    loaf French bread, we used salted
8    ozs spreadable cream cheese, softened
4    eggs
½   cup milk
1    t vanilla
¼   t cinnamon
2    T butter, divided

1. In a small saucepan, combine strawberries and 3 T of sugar. Bring to a simmer over medium heat. In a small bowl, combine cornstarch and water and pour into strawberry mixture. Continue to simmer until strawberries thicken; remove from heat and set aside.
2. In a small bowl, combine cream cheese and remaining sugar; set aside.
3. About 1” from the bottom of the French bread, make a lengthwise cut, stopping about ½” from the back of the loaf. Make another cut about 1” above the first, stopping again ½” from the back of the loaf.
4. Fill the pocket closest to the bottom of the loaf with cream cheese, and fill the second pocket with strawberries. Place loaf in the refrigerator for 10-15 minutes to firm up the fillings.
5. In a shallow bowl (or pie plate), combine eggs, milk, vanilla, and cinnamon.
6. Rest the bread on its back, and cut into slices that are about ½” thick, pressing the filling back into the pockets as needed.
7. Over low heat, preheat a skillet or griddle, melt enough butter in the pan to coat the bottom, and begin dipping slices of bread in the egg mixture. Cook each slice for 4-5 minutes on each side.

Gather ingredients.

Add 1½ cups of sliced strawberries to a small saucepan. Then, 3 T of sugar, and bring to a simmer over medium heat.

In a small bowl, combine 1 T of cornstarch and 1 T of cold water. Pour into strawberry mixture. Continue to simmer until strawberries thicken, remove from heat, and set aside.

In a small bowl, combine 8ozs softened, spreadable cream cheese and 3 T of sugar; set aside.

About 1” from the bottom of the French bread, make a lengthwise cut, stopping about ½” from the back of the loaf. Make another cut about 1” above the first, stopping again ½” from the back of the loaf.

Fill the pocket closest to the bottom of the loaf with cream cheese.

Fill the second pocket with strawberries. Place loaf in the refrigerator for 10-15 minutes to firm up the fillings.

Add 4 eggs to a shallow bowl (or pie plate).

Add ½ cup of milk.

Add 1 t vanilla.

Add ¼ t cinnamon.

Stir to combine.

Rest the bread on its back, and cut into slices that are about ½” thick, pressing the filling back into the pockets as needed.

Over low heat, preheat a skillet or griddle, melt enough butter (out of the 2 T) in the pan to coat the bottom. Once the pan is preheated, begin dipping slices of bread in the egg mixture.

Cook each slice for 3-4 minutes on each side.

Congratulations Travelinma! You’re our sixth one-year FREE subscription winner.

Travelinma said:

“The anticipation builds as the time draws near when my MaryJane magazine appears in my mailbox. I devour it over and over again!”

Travelinma, thanks for posting and watch for an e-mail from the farm.

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Becky Brillon!

Becky Brillon (bbrillon, #3374) has received a certificate of achievement in Stitching & Crafting for earning a Beginner Level Nellie Will-do Merit Badge!

“A co-worker/friend of mine’s husband died suddenly on December 4th, 2012 from a brain aneurysm. As she made the decision to pack up her home and move, she asked me in passing one day what to do with all of his clothes. One of the suggestions I gave her was to make his wool sweaters into mittens for her kids. She thanked me for the idea, and handed over the most beautiful wool sweaters I have ever seen. I cut out the mitten patterns and sewed them together. The lining of the mittens are made from recycled fleece blankets I buy cheap at rummage sales over the summer. I was able to make 5 pairs, for a total of 26 hours.

Of course, she cried when I brought the mittens back to her. She gave a pair to each of her kids, her son’s fiance, her mother, and a dear friend who met her at the hospital just after her husband died during an attempted CT Scan.”

Below is the first street we lived on, a cobblestone street, totally old-school!

The name of our street was a comfort, being so far from home.

And here is our first house, in a pretty light blue. It was white when we owned it. The first thing I did was paint the kitchen red. Wonder if it’s still red?

Lots of beautiful houses line the street. We are still in touch with some our wonderful neighbors. If you ask me, a great bunch of folks inhabit Kansas.

And plenty of patriotism around every corner! Too funny!

Stay tuned for more photos from our glamping trip.

Congratulations, Mindy!

Mindy Middleton said:

“Pick it up when I can. Love everything about it! How it makes me feel connected to other women who like the same things I like.”

Watch for an e-mail from the farm, Mindy.