And just like that it’s Monday again. They always come back around so quickly don’t they? Robert and I had a great, full weekend. We went on a dinner date Friday night, spent Saturday on the boat with friends and spent Sunday at the beach celebrating the first birthday of a friend’s darling daughter. It doesn’t get much cuter than a baby at the beach. Except maybe a baby Renly at the beach
On a serious note, I realized today that summer break is half way over Four weeks down, four to go. Most of last summer was so full of wedding craziness that this one has seemed so much more laid back and relaxing. A girl could really get used to this! I am always ready and excited to start the new school year when it is time, but I will definitely miss all the sleeping in extra time in the kitchen.
During the school year I typically go to the gym in the morning on my way to work. This means waking up VERY early and packing my breakfast to eat at school. I relish weekend breakfasts during the school year because I actually get to take my time making something a little more laborious, and enjoy it with my husband!
Baked oatmeal is a great dish to enjoy slowly on the weekend, fresh out of the oven, BUT it is also perfect for the work week because it re-heats beautifully. Mangoes can be tricky to cut, so if you are struggling (and haven’t youtube’d it yet) let me show you how I do it. The easiest way I have found to cut a mango is to basically slice it into thirds. The pit of a mango is flat and in the middle. You will want to place the mango upright on the cutting board and cut along the sides of the pit (from top to bottom) so you are left with three pieces. The middle piece which contains the pit, and the two outside halves.
These halves are where you will get your fruit. I then like to score the halves, vertically and horizontally, taking care not to cut all the way through the peel.