Off On My Ankle Replacement Journey

Well, here it is...the big day before the big day.

Sorry I haven't been able to write more, but I would imagine you understand.

Today we leave for Florida. Tomorrow I start my Lovinox shots (for my blood clots), we meet with the Hialeah Hospital people, then with my main surgeon Dr. Feldman and his colleague for the final instructions. Friday is surgery with my team including a vascular surgeon and an internist along with the surgical tech and anesthesiologists. After five days of close monitoring in the hospital, I will be able to come home. Piece of cake... or bread pudding!! Speaking of...

...I promised the Rhubarb Bread Pudding recipe for Barb, Jan and the rest of you great people at Lakeside Community Church in beautiful Algoma, WI, and here it is.

Ingredients:

Kaiser rolls (to fill large stone bar pan about 7)
1 stick butter
8 jumbo eggs beaten
2 1/2 cups milk
3/4 cup white sugar
2 t vanilla

1 t cinnamon

1 t ginger
1/4 t nutmeg
2 cups frozen rhubarb thawed

Directions:

1. Preheat oven to 375°F. Spray Pampered Chef large stoneware bar pan with cooking spray. Break up Kaiser rolls into medium pieces to fill the pan.

2. Melt butter and drizzle over rolls.

3. place rhubarb on, and push some down into the rolls.

4. In Classic Batter Bowl, beat or whisk 8 eggs well.

5. Add 4 cups milk and continue to beat.

6. Add 2 t vanilla, 1 t ginger, 1 t cinnamon and 1/4 t nutmeg and beat one more minute.

7. Pour egg batter over rolls and rhubarb. Using a fork, push roll pieces into the egg batter, to thoroughly saturate. Bake for 45 minutes until golden brown on top and toothpick inserted in center comes out clean.



ENJOY!!!

Continue to check the website http://www.blogger.com/www.belleisleinn.com for any updates regarding my condition or contact Scott at the Inn at 920-737-7733.

Thank you for your continued support. I am blessed to be surrounded by wonderful family, friends, neighbors, clients and guests!

Wish me luck! Tia