Coffee Cup Adventures

I took coffee on vacation.

All other addictions and temptations (cell phone, internet, wallet) stayed behind.

We relaxed.

We soaked in the autumn beauty of Creation.

We explored the stunning grandeur of northern Pennsylvania mountains.

Today, I’m back home. Suitcase a jumbled mess on my bedroom floor. Drinking coffee out of a plain old mug at the bathroom sink while doing my makeup and running through a mental checklist.

It’s Monday and vacation’s over.

Let’s pretend it’s not. Let’s take just fifteen extra minutes before rushing to shower, suit up and jump on the speed bus.

This breakfast says it’s worth it.

Pumpkin Banana French Toast

~ serves one ~

Ingredients

  • 2/3 c. vanilla almond milk (or other milk)
  • 2 t. molasses
  • 1/3 c. canned pumpkin
  • 1 T. ground flax seed
  • 1/2 medium ripe banana
  • 1 t. cinnamon
  • 1/2 t. vanilla extract
  • 2 slices whole wheat bread

Directions

  • In a shallow dish, whisk together milk, molasses, pumpkin, and flax. Mash banana and whisk into milk mixture. Stir in cinnamon and vanilla.
  • Heat a greased skillet over medium heat.
  • While skillet is heating, dip bread in milk mixture until coated on both sides. Don’t let the bread sit and soak in the liquid, or it will get soggy and fall apart.
  • Fry bread in skillet until bottom is golden brown and “set”. Flip and repeat on other side.
  • Serve with “Pumpkin Cream”: 1T. pumpkin mixed into 2T. plain yogurt with maple syrup and cinnamon. Lick plate clean.

Of course, as long as we’re still extending the vacation weekend, we can top this with whatever we want: whipped cream, ice cream, warm apples, caramel topping, powdered sugar, candied nuts…the ceiling’s the limit.

I made a few extra slices ahead of time to pop into the toaster on a busy weekday morning. To eat in the car and wash down with a travel mug of strong coffee. To bring that vacation sense of adventure to an average kind of day.

I take vacation to my coffee.

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>Sweet Springtime

>

 
      Sow for yourselves righteousness, reap the fruit of unfailing love
and break up your unplowed ground; 
for it is time to seek the Lord, until He comes and showers righteousness on you 
~ Hosea 10:12
 
 
The seed will grow well, the vine will yield its fruit, the ground will produce its crops, and the heavens will drop their dew. I will give all these things as an inheritance to the remnant of this people
~ Zechariah 8:12 
 
 All of the world the gospel is bearing fruit and growing, just as it has been doing among you since the day you heard it and understood God’s grace in all its truth. ~ Colossians 1:6

“That’s what summer is: God’s messenger with a sun-soaked, tree-green, flower-blooming, lake-glistening letter of love to show us what he is planning for us in the age to come—’things which the eye has not seen and ear has not heard, and which have not entered into the heart of man, God has prepared for those who love him’ ” ~ John Piper
Healthy Springtime Smoothie
 

  • 2 generous handfuls of fresh spinach
  • 1/2 medium banana
  • 1/4 ripe mango, peel removed
  • 1/2 c. strawberries, tops removed
  • 1/2 c. unsweetened almond milk, or milk of your choice
  • 1/3-2/3 c. water
  • 2 T. vanilla protein powder or 2 T. nut butter
  • 1 t. maple syrup, honey or sugar, or 1 packet stevia
  • Ice cubes.

Add all ingredients but ice cubes to blender in order listed. Blend until completely smooth. Add ice cubes to thicken, add volume, and chill. Taste test and add more sweetener or milk if needed.

Pour into a tall glass or jar and enjoy spring in a cup!