David turned 28 on Sunday. It's so weird to think that he is pushing 30 . . . and I guess I'm getting close myself.
We started off the morning with whole wheat waffles (recipe below). He had his with blueberries and maple syrup. Mine with natural peanut butter and maple syrup. We both had mugs of milk. A perfect breakfast (though I wouldn't have said no to some bacon). Then we all took our morning naps (p.s. having one child is seriously so awesome for this reason - what will I do with another kid?). After church David requested pork chops with a mushroom gorgonzola sauce (I worked with this recipe).
I also made a beet, goat cheese and candied pecan salad with balsamic vinaigrette. I wished I had some mandarin oranges as well to throw in there. I bet that would have been yum.
David really wanted brownies and ice cream instead of cake. Too bad because I was really jazzed about making this "best birthday cake" but I indulged him and instead made black bean brownies. Sounds disgusting but they were actually good! I was intrigued by the gluten-free, agave sweetened characteristics of these brownies. I didn't take a picture because they were less than appetizing looking. I did, however, take a picture of this birthday card I made. I am really excited about this faux duo-tone technique. It's super simple and makes really cute cards (especially when you have a baby as cute as mine). Thank you Martha.
Preheat waffle iron. Beat eggs until fluffy. Add the rest of the ingredients and mix until just combined. Spray preheated waffle iron with non-stick spray. Pour half of mix onto iron and cook. Repeat and serve hot. Makes 2 waffles.