Tuesday, June 19, 2012

Fathers' Day

First of all, here is why I didn't post yesterday:  I wanted to post about Fathers' Day, but when I went to load the pictures from the camera onto my computer, Glenn had already deleted them!  So I had to wait until he was back to get them off him computer. 

Fathers' Day was fun!  I asked Glenn to choose what he wanted to eat for breakfast and lunch, and I'm glad I did, because he picked two things we haven't had in ages that were so good.  For breakfast, we had pumpkin bread pudding, Glenn's favorite.
Glenn oped his present at breakfast (two Tron books).  Here's a side story for you:  A week ago on Sunday I woke up TOTALLY thinking it was Fathers' Day.  I got up, made homemade wrapping paper (because I never have real wrapping paper) and wrapped his present.  Then I climbed back into bed, hugged Glenn, and said, "Happy Fathers' Day!" and he said, "That is next week, Afton" and went back to sleep.

So needless to say, I was really excited that it was actually Fathers' Day this week.  At church, Glenn got a cinnamon roll from the Relief Society.  Then we came home from church and had chicken wings, Glenn's lunch of choice.  I guess the only other thing we did to celebrate is Glenn didn't have to change any of Violet's poopy diapers for the day.  At least, that is what we had decided, but then she pooped when Glenn had her in Elders' Quorum, so he had to take care of that one.


  1. I guess that is a good excuse - but just want you to know I am really disappointed when you don't have a post :)
    The pumpkin stuff looks amazing!

  2. hahaah! That's funny about getting the date mixed up.
    And yes that pumpkin bread pudding looks and sounds amazing. Do you ahve the recipe or is it a family secret? :)

    1. Not a family secret! Here it is:

      Pumpkin Bread Pudding

      1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)

      3/4 cup canned solid-pack pumpkin

      1/2 cup sugar

      2 large eggs plus 1 yolk
      1/2 teaspoon salt
      1 teaspoon ground cinnamon

      1/2 teaspoon ground ginger

      1/8 teaspoon ground allspice

      Pinch of ground cloves

      5 cups cubed (1-inch) day-old baguette or crusty bread

      3/4 stick unsalted butter, melted
      Preheat oven to 350°F with rack in middle.

      Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.