Vacation!

Walker and I just got back from vacationing this week! Ken & Debbe are looking to buy 40 acres in far east Texas in Clarksville and invited us along to see the land. We stayed at The Courthouse Inn Bed & Breakfast. This house was on the census in 1881! The couple who owns it now bought it about 10 years ago and have completely refurbished it. It was like stepping back in time. I would highly recommend this place if you're ever headed through Clarksville. Walker and I agreed that this is the third best accomodations we've ever had anywhere. (Surf & Sand resort in California is #1, #2 is the Gaylord Texas Resort in Grapevine)

We saw the land, used the 4 wheeler to cut trails through the 6 foot tall weeds and brush, mowed around the pond so we could fish and set up a picnic. After 3 hours of fishing we determined there's nothing but crawfish in the pond. We saw racoon, deer and wild hog tracks...which got Ken's hopes up for hunting season! Later on we went antique hunting and browsing around the town square and had sno cones to beat the heat! Next time we'll have to tour the courthouse and stop at the Presbyterian Church to see the stained glass.

Here's a recipe from yesterday's breakfast that Cheryl made. She didn't give me the recipe but she did list out some of the ingredients for me and I think I can wing it.

Peach French Toast

4-5 Parker county peaches skinned and sliced
brown sugar
french bread in thick slices (1 1/2-2")
milk
eggs
vanilla
sugar

cream cheese
ricotta cheese
lemon
honey or sugar

Place peaches on the bottom of a baking dish and sprinkle with brown sugar. Put the french bread slices on top of the peaches. Combine the milk, eggs, vanilla and sugar and pour on top of the bread letting it soak up all the mixture. Bake in the oven until golden. Combine the cream & ricotta cheeses with lemon and honey. Serve dolloped on top of the slice of french bread.

This is such a unique recipe. I'm going to have to make it myself to figure out the measurements.