Hold onto your hats, dear readers. This is going to be a long one.
First off, the latest installment of my one-year home updates is: the kitchen and dining room! Often the two messiest rooms of my house, so please excuse me (remember, I’m not staging these photos on purpose). Without further ado, here are the photos from the real estate listing:
So, other than putting our own personal touches on the kitchen and dining room, we haven’t done much, but I thought I’d give you the full tour anyway, since the real estate photos didn’t really do the cool layout much justice. By the way, you’ll be able to see the water damage on the ceiling a bit better in the update photos. This was one of the main deterrents for most people with this house. I mean, it looks bad. But our inspection revealed that it’s old damage and the area is completely dry and mold-free. Our neighbors later told us that a bad storm blew threw several years ago and caused everybody on the block to get a new roof. So, probably this is damage from back then. Moving on…
I love, love, loooooove the layout of our kitchen and dining room. It really works. But of course I dream of an update. Who doesn’t? The most important thing would be newer appliances and then getting rid of the carpet in the dining room. Dining room carpet + toddler = no good. Here are some inspiration pics:
And since this was the kitchen update, it’s time for the Bonus Part Two: a recipe for baked banana pecan French toast
I adapted this recipe from this one. It’s a recipe you can prepare the night before and then pop in the oven in the morning. Here’s what I did:
First, prepare your 9″x13″ pan by cubing up two tablespoons of butter and scattering them.
Then, slice up your bread and arrange it in the pan.
Slice up two ripe bananas and slide the slices in between and around your bread slices.
Now get ready to mix up your batter. It’s made from 6 whole eggs + 2 egg yolks, 3 cups of milk, 1/3 cup sugar, 1 teaspoon vanilla,1/2 teaspoon cinnamon and 1/4 teaspoon salt. Whisk it all in a bowl.
Now, make your pecan crumble. Take about a cup of pecans and chop them roughly. Then melt 4 tablespoons butter, and get three tablespoons brown sugar and 1/4 teaspoon salt ready.
Mix all that goodness together and spread it around on top of your bread slices + batter.
Now, cover that goodness. You can cover it with foil, stick it in the fridge and let the bread soak it all up overnight, or if you’re pressed for time, let it sit for an hour or two. When you’re ready, preheat your oven to 375F and put the casserole in, tin foil cover and all, to bake for about 30 minutes (I went for a run while mine was baking, woohoo!). After that, take the cover off of it and let it bake another 15 or 20 minutes.
Remove the perfection from the oven.
Drizzle some maple syrup on that bad boy and eat your heart out.
Is anybody else living with a hideous kitchen border or a water damaged ceiling? Got a favorite French toast recipe to share?