Labor Day Weekend

I got up early on Saturday and started working on Alex's sweater while I caught up with some of my cooking shows.  This is Rachel Ray's "Thai Chicken Pizza" - it looks great and I am going to make it soon.I finished the back of the sweater and started on the front, but I am a little stumped - the directions are confusing so I am on hold until I ask my knitting friends.  I did start on the sleeves - so far, so good.  I have started a few other knitting projects - we will be headed to the Va Tech games for the next three weekends this month.  So I will have a lot of knitting time.  I will share soon.
I made a lemon cake for the start of college football - Dave is so ready!  The Hokies played Saturday night.  They lost to Alabama - it is going to be a interesting season.Dave had Salisbury Steak; I had ribs.Fresh, roasted asparagus - our favorite veggie.The cakes right out of the oven.  I love my broom tester - just pull out a whisk and test your cake.I think these will be our last veggies from the garden.  I just found the cobalt blue plate at a favorite antique mall in Petersburg.Dave's ready for the game.

It has been a great weekend.  I have enjoyed having 4 days off.  I got in the pool Friday and Saturday, but the water is very cool (74 degrees) - it is usually around 80.  The nights have been cooler and the water does not warm up.  It has been raining today off and on and it is too cool for the pool.  So, until next year my pool is covered.  I will miss it!

I made a new recipe for brunch this morning and it was a hit.  I got it from a blog I recently came across (http://philigry.blogspot.com/)  I had fresh blueberries on mine.  We also enjoyed mimosas.  (Amy you should try this for the kids, it is made the night before and very easy.  The Recipe:

French Toast Casserole

1/4 C. Butter

1/2 t Cinnamon

3 Eggs

1 t Vanilla

1/2 C Flour

3 T Sugar

1 Loaf of French Bread

2 & 1/4 C Milk

6 T Brown Sugar

1 C Blueberries

Beat eggs, sugar, milk, vanilla, cut up french bread into one inch slices, put in greased 9X13 pan and pour egg mixture over bread.  Refrigerate over night.  Preheat oven at 375, mix flour, brown sugar, butter and cinnamon to a crumbly mixture, sprinkle over top with blueberries.  Bake for 40 minutes.  (I put the berries on after cooking)