We are a family of sleepers. When my kids were really little, I had friends who looked at me with envy when I told them of my kids’ sleeping habits. They like to sleep late. Even as babies, they would sleep way past eight – or even nine. These women whose kids woke up at six and demanded attention couldn’t believe my luck. Yup, three kids who slept and slept. Somehow, I knew that having good sleepers wouldn’t always be a great thing. Getting up for school can be painful. Lucy is in middle school, and her bus screeches to a halt in front of our house at 7:42, sharp. She isn’t always on it. Elliot loves to sleep and it can be impossible to get him out of bed for school. And Zoe is the same.
So yes, I love Spring Break. It’s so nice to just let them sleep. I take much of the week off from work, and trade a day or two with my husband, so someone is always here to hang around with them. On the mornings I get to be home, they come to the kitchen, sometime after nine, yawning and hungry. We take the time to make a proper breakfast. Breakfast during the school week is usually a hurried affair: coffee, toast or yogurt, maybe a fried egg.
But on Spring Break we make food, food that takes time to cook and requires sitting and enjoying it. We’ve already done scones and Nutella crepes (a Barrett kid favorite.) Another must-have are these French Toast Sticks. Lucy dreamed these up, made from her favorite bread: Rock Hill Bakehouse’s Cinnamon Raisin bread. I trim the crusts from each dense slice, soak them in egg and fry them up. Each kid eats these differently. Some choose syrup, others go for unconventional toppings like peanut butter or yogurt, then syrup.
After a good, long night’s sleep and a big breakfast, we are ready for whatever adventure awaits. Tomorrow, we’re off to the New York State Museum to see the Canstruction exhibit. Read about it here.
French Toast Sticks Recipe
Cinnamon Raisin French Toast Sticks
4 slices Cinnamon Raisin bread (we love the hearty and dense Rockhill Bakehouse bread)
splash of whole milk
pinch of sea salt
canola oil for frying
toppings for the french toast: peanut butter, yogurt, fresh fruit, maple syrup
Trim the crusts from the bread (and save to dunk in your coffee!) and slice each piece into 4-1″ pieces. Crack eggs into a large, shallow bowl and whisk together with the milk and salt. Heat a large skillet over medium heat and add a few drops of oil. Soak the bread sticks in the egg batter for a few minutes, turning. Transfer to the pan when it’s hot and fry until golden on all sides. Serve hot.
Caroline Barrett | Caroline Barrett is the mother of three children and along with her husband Paul, the owner of Our Daily Eats. Together they make and sell roasted nuts, seeds, granola and fresh pesto. Each recipe is their own, and their products are made with care in the Hudson Valley. Caroline writes about feeding families well at her blog, www.ourdailyplate.com, for Life@Home magazine (www.timesunion.com/life@home) and for the Spotlight Newspapers. Her products can be found at www.ourdailyeats.com.