My new favorite after dinner drink is Rum Chata. I highly recommend trying this delicious Rum, made with fresh cream and spices. I like it just plain over lots of ice, or in this case, made with French Toast! Thanks to Debra Lu for giving me this idea, for using it in my recipe for Rum Chata French Toast. You have to try it this weekend, let me know what you think?
We are now counting down the days until we return to Mesa, Arizona. We bought our airline tickets to go back July 10th. We will return here to Macatawa, Michigan August 28th until sometime in October. We have only had to have the air conditioning on once so far! We’ve been kayaking, sitting by the beach, fishing, shopping, going to the Farmers Market twice a week, and sitting on our back deck watching the boats go by. Just being back here in the Midwest where we were born, brings us a since of calm and peace like no other place we’ve ever been. It’s our little paradise!
The day before yesterday the Cotton from the Cottonwood trees was flying everywhere, it almost looked as if it were snowing. We looked out in our backyard and there were three deer grazing, it was honestly the most beautiful sight. The green of the trees and grass and the vibrant colors of the flowers reflecting off the lake, is to me, heavenly. I could sit for hours watching the Cardinals, Blue Jays, Orioles, Humming Birds, bunnies, woodchucks, and cats from across the dune. With the occasional flapping of a sail against its mast, or the roar of the cigarette boats, its the peace and quiet that I love most. I feel at one with nature, and am very spiritual when I’m here. I’m thankful everyday that we get to rent this beautiful cottage and I get to be with the love of my life. It doesn’t get much better than that! Thanks for reading, love, Stacey
Rum Chata French Toast
Recipe by Stacey Evans:
Makes two servings of two each.
• 4 pieces of Cholmondley's English Muffin Loaf, or 4 slices any type of bread you have on hand, such as white, Italian or french.
• 2 eggs
• 1/2 cup of Rum Chata
• 1 stick salted butter
• Pure Michigan Maple Syrup or your favorite syrup.
1. Melt butter in large frying pan over medium low heat.
2. In a pie plate, mix together 2 eggs, and the Rum Chatta, whisk until smooth.
3. Turn up the heat on the frying pan to Medium, dip the bread on both sides into the egg mixture.
4. Fry on both sides until golden brown, approximately 3 minutes a side. Keep checking to make sure it doesn't burn.
5. Serve with Pure Michigan Maple Syrup.