Trust me, I know how lucky I am when I say this, many mornings during the week, I receive breakfast in bed. My husband gets up with the girls, fixes breakfast, brings a tray along to me in bed. He has the opportunity to spend time with the girls before work and I am given some space before my day begins. Win, win for everyone, I would agree!
Of course yesterday, with it being Father's Day, I decided to cook up a lavish meal. I am not sure exactly how long this meal took to concoct, but it started on Saturday night with the creation of a splendid out of the ordinary simple fruit salad, compliments of The Gluten-Free Girl.
Sunday morning, I began making pancakes. I decided on banana pancakes, the girls expect their pancake fix every weekend. So pancakes were thrown into the Father's Day Breakfast in bed. Eggs benedict, with avocado, freshly made hollandaise (wow!), Diestel Ham, steamed baby spinach, on a whole wheat english muffin. Then came the breakfast potatoes, typically another one of my hubby's specialties. I took on the challenge.
This is what we presented my hubby in bed:
After spending, what seemed like the entire day in the kitchen, of course we had to have some delicious dessert to grace the end of a wonderful day. One of my husband's favorite desserts is a Fresh Open Face Strawberry Pie from Grandma's Restaurant, back in our hometown in New York.
So, I set out to do my best job to re-create it. I decided to add some blueberries, just for fun. It wasn't a Grandma's pie experience, but it was definitely second best.
(The filling is just stove top (not instant) Vanilla Pudding, the little bit of labor is definitely worth the pay off in taste. I prefer to use Dr. Oetker Organic Pudding and Pie Mix from Whole Foods or the like, link here)