Summer of Fun 2013: Have Ice Cream for Breakfast

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One of the wackier Summer Fun things that I put on the list was to have ice cream for breakfast.

I did not even tell the littles about this one because I wanted to surprise them.

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It was definitely a special treat because, other than having tonsils out or enduring endoscopies, ice cream for breakfast is obviously not the norm in our household.

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It was a wacky and fun, and they enjoyed every second of it.

Recipe: My Favorite Granola

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I love granola.  I often eat it for breakfast with yogurt and fruit, pack it for a snack at work, or grab a handful when I am craving something sweet.

Back in March, during spring break, I had some extra time to test some recipes.  I knew as soon as I saw this Honey-Vanilla Granola over at Kitchen Meets Girl that I would love it.

I have made it almost weekly.  It is the perfect combination of everything that I love about granola – slightly sweet, crunchy, and delicious.

My Favorite Granola

My Favorite Granola


2 large egg whites

1/2 cup light brown sugar

1/4 cup honey

1/4 cup canola oil

2 teaspoons pure vanilla extract

3 1/2 cups old-fashioned rolled oats

Whatever mix-ins you prefer - dried fruit, nuts, chocolate chips


  1. Preheat oven to 325. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together egg whites, brown sugar, honey, oil and vanilla extract until smooth.
  3. Add oats and stir it all together.
  4. Spread onto your lined baking sheet in an even, thin layer.
  5. Bake for about 10 minutes, rotate pan, and bake for another 10-15 minutes. When the edges start to brown, it is ready.
  6. Remove pan from oven, and place it on a wire rack. Allow to cool for 30 minutes. As it cools, it will become harder, which will result in a crunchier granola.
  7. Once cool, break granola into chunks, and sprinkle in your favorite mix-ins.

Very slightly adapted from Kitchen Meets Girl’s Honey-Vanilla Granola.

My New Life – Recipe: Individual Breakfast Egg Scramble


As I have mentioned, the littles all three started school on Monday.  In the blink of an eye, my life changed a little bit.   Sean and I joked that I would be sitting around eating bon bons all day.  In all honesty, though, I have not had much time for idle nothingness yet.  I have purposefully stayed busy because, well, the house is just way too quiet these days.

When the littles asked me last night if I liked being at home alone, I did not know how to answer.  I did not want to exclaim, “No!” because I did not want them to become clingy and worry about leaving me.  I did not want to say, “Yes!” because that is simply not the truth. So, I did the typical mom thing and remained neutral.  I told them that I missed them during the day but that it helped knowing that they were having so much fun.  I also told them that I feel like I can get more done during the day so that I can just focus on them each afternoon when they get home from school.


The truth is that when I am looking for the rainbow, there is one.  The one thing that I do like is that I can complete a project without stopping to fix a snack or a meal.  When I decide to eat lunch at 2 or breakfast at 10, I can do that.  While those things certainly do not make up for all of the ways that I miss my littles all day, it does help me to focus on the positive about having all three in school, happily learning, making new friends, and growing in so many wonderful ways.

For today, I will enjoy my late morning tea and breakfast cooked up in 5 minutes flat.  When I was deciding what to make, I remembered that sweet Kristen had posted a breakfast scramble recipe a few weeks ago.  I made one for my family that very weekend, and they loved it.  When I made one for myself today, it was literally ready in about 5 minutes.  I love meals that are quick, easy, and healthy.  And, as an added bonus, I was able to focus on cooking and taking pictures for a few minutes instead of watching the clock to determine exactly where my littles were at that given moment in time.

Individual Breakfast Egg Scramble

Individual Breakfast Egg Scramble


1 tablespoon butter

2 eggs



1 tablespoon feta cheese

1/4 cup black beans

2-3 tablespoons fresh salsa

1 tablespoon sour cream


  1. Spoon butter into small cooking pan, and heat over medium heat.
  2. Add the eggs, and sprinkle in the feta cheese, salt, and pepper.
  3. Once the whites start to cook, scramble the eggs together until they are the consistency that you prefer them. I like mine a bit soft.
  4. Remove from pan and place on a plate.
  5. Spoon the beans on the eggs, then add the salsa, and top off with the sour cream.
  6. Enjoy!

The littles truly are doing great, and I am very, very happy about that.  I know that I will adjust to this new life.  I will eventually get into more of a routine of substitute teaching, menu planning, organizing our daily schedules, and taking care of our household.  I will be thankful for the time that I have to complete tasks without saying, “Just give me one more minute.” School is hard, but it is also amazingly wonderful.  I often tell people to “just embrace it” when things in life are not going exactly as planned.  So, I am giving myself that advise today.  I am going to embrace this new life…and maybe even take a nap this afternoon after eating some bon bons and watching a movie.