Sunday, July 26, 2009

Breakfast Club

It's going to be hot today, and sunny. S joins me this morning and we hit the water by 9am. Few people are around. We stop in the shade of a small island on the west shore of the bay for breakfast. I made a 1/2 blueberry and 1/2 peach clafloutis last night and with a thermos of coffee it is an excellent breakfast

While eating we are surrounded by ducks feeding. Their dabbling has the same sound as when you wiggle your fingers quickly in water. Still quite a few baby ducks also.

We head over into the NE lagoon. There are old pilings in the water here and with the lake down a foot or so, they are exposed. An old map of this area shows a rail line in this vicinity. Some day I'll come back here and plot the pilings and see if they map something that looks like and old rail pier.

We continue to circle the bay and marvel at how no one in the massive waterfront homes is outside enjoying their massively expensive waterfront. Our gain... S practices her bow paddler maneuvering as we wind our way through the lily pads back to the south lagoon.
We take out just as more people are beginning to get on the water. A beautiful start to the day.

RECIPE for Clafloutis

about 3 cups of fruit - berries, apples, peaches, cherries etc. mixed or not.
preheat oven to 350F
Butter a pie pan
Dump the fruit in the pan, sprinkle with a few tablespoons of sugar, if you like.
Whisk, all together, 3 eggs, 3/4cup milk, 1/4 cup of half and half (or light cream), 2/3 cup flour, 2 tsp vanilla, 3 tbs sugar. This is a thin batter.
Dump batter on fruit.
Bake for 35 -40 minutes until it is browning
The clafloutis will rise in the last 10 minutes of baking. Remove and let cool some before eating. The clafloutis will fall as it cools and become a thick pudding/custard consistency that can be cut and served in slices. Eat warm, room temp or cold.

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