Oh my gosh the last few weeks. First, my husband had a major surgery so I’ve been thrust into nursing care 101. And for those who don’t know me, the thought of anyone being even remotely hurting or dizzy or unwell sends me running. Literally. I can’t stand it! It makes me queasy and weak in the knees. When the nurse was taking out his I.V. I kept asking, are you done yet?? and she assured me she wasn’t hurting him. Except, sadly, it wasn’t him that I was worried about.
One of the boys is headed to a hockey tournament (in another country!) and I ‘ve got classes on the go and writing posts due and I promised a dear friend I would help her out with her business for a few days. Let’s also just throw a full time job in there as well as a family to care for, who has a high list of demands such as clean clothes and regular meals. You know the struggle, it’s one of those crazy few weeks where everything seems to happen at once and there’s not enough hours in the day. And while I seem to thrive on the craziness and I love helping friends, I also look forward to some down time too.
Remember here when I told you why I seem to love breakfast for dinner so much? It’s because breakfast on a weeknight has all the feel good feelings of a Sunday morning. And this girl loves her Sunday mornings. We rarely wake up for breakfast, but seem to lay around a little longer and then start preparing brunch. Brunch, in my opinion is always a good idea. It’s a way to celebrate accomplishing a busy week and a great way to kickoff a new one. As a matter of fact, we’ve started replacing some of our huge family get-togethers (think turkey dinner) with a big brunch instead, and I think it’s becoming a preference for most of us. We can hang around for the rest of the afternoon, drink great coffee and visit with each other.
Even though I’m all about some Baked French Toast or warm from the oven Orange Cranberry Sweet Rolls, brunch to me has to have some fresh fruit. A gorgeous platter of bright and beautiful fruits goes a long way on a brunch table and can often be a pretty good looking centerpiece. I like to use many varieties of fruits and to not get too caught up in how they are cut or arranged. Handfuls of berries, citrus segments and pineapple spears all piled randomly look pretty darn good to me. Not to mention the fact that a bursting platter really doesn’t take hours to prepare. I’m also pretty smitten with my 3 ingredient dip, that I’ve been making for years. I think it’s a popular dip around the big wide web and everyone seems to have their favourite flavor combination. This recipe makes about 2 cups of dip, so there’s plenty to go around.
Doesn’t all of the bright fruit and a pillowy bowl of sweet dip just make you feel happy?! And after a Sunday morning sleep in, wouldn’t this be a great way to start the day? I, for one, am going to be happy to see this week go. I’m going to nurse hubby back to health and help a sweet girlfriend and get my to do list done. And then when Sunday rolls around, I’m soaking all of the brunch love in.
Have a great week friends,
Cream cheese, greek yogurt and cool whip are all that's needed for this not too sweet fruit dip! Use any flavor of yogurt you like to switch things up! Serve with a platter of fresh fruit.
- 4 oz. cream cheese
- 400gr coconut greek yogurt
- 1 cup cool whip
- Beat the cream cheese until smooth. Stir in the yogurt and cool whip and chill until needed.
- Serve dip with a platter of fresh fruit. Refrigerate unused dip for up to a week.
- Note: Change the flavor of yogurt to change the flavor of dip!