Yesterday it rained. Last night it rained. This isn’t abnormal for around here. The thing about all this rain is that it makes the critters of the island appear. This morning while walking K to school we got to see a lot of those critters. Namely, snails. They were everywhere…sliding along on their trails of gooey slime. LEaving behind their little snail trails. All sizes seemed to be present…think eraser tiny to quarter large.
At first K and I didn’t notice them until he almost stepped on it. As he skirted around I pointed out another one for him to bypass. It soon became a game…who can spot the snail first! It seemed that in one small section we were both saying, “Snail, snail, snail…there’s one. There’s another one!” As we got closer to the main traffic area of the school they got fewer and further in-between. (Some areas had a gloppy mess in spots and I could only assume that the other snails took its demise as a clear sign to stay away!)
Speaking of gooey…(How do you like that segue to the topic of French Toast)
This recipe was inspired by a pin I recently saw on Pinterest. I wanted to remove a bit of the sugar and add some protein to slightly “healthify” it. This is still by no means a good for you food but boy does it taste good!
Nutella Protein PB2 Stuffed French Toast2 tbsp PB2 1/2 – 1 scoop vanilla protein powder 1 tbsp water 2-3 tbsp nutella 2 slices bread 1 egg 1/4 c coconut, almond, or regular milk 1/2 tsp coffee extract or 1/2 tsp instant espresso powder 1 tsp vanilla extract (optional) 1/2 tsp – 1 tsp cinnamon (optional) 1 dash nutmeg (optional) 1 tbsp butter powdered sugar for dusting maple syrup (optional) In a bowl large enough to fit the bread slices, whisk the egg, milk, extracts, cinnamon, and nutmeg. In a small dish, combine the protein and PBS. Stir with a fork to mix thoroughly. Add the water to make a spreadable paste. Spread the Nutella on one slice of bread and PB2/protein mixture on the other. Heat half the butter in a small skillet over med-high heat. Once butter is melted, form a sandwich with the 2 slices and dip both sides in the egg/milk mixture, 20-40 seconds (the longer the more . Place in heated skillet and cook until browned, 3-5 minutes. Once browned, lift out of pan with spatula and add remaining butter. Allow to melt and then flip the sandwich into the pan. Cook until browned, 3-5 minutes longer. Remove from pan and allow to sit for 1 minutes. Dust with powdered sugar and serve with a drizzle of maple syrup. (This is sweet enough without the syrup or powdered sugar.) Do you like French Toast?
What’s your thoughts on snails…slimy or cool?