I have been away far too long and its good to be back. I moved house and then went to see my son who now lives in Savannah, Georgia for a 10 day stay. I came home and went back to work. It is now two weeks since I have been back at work and it feels like I have hardly been away. Anyway I have now caught up with myself and I am back to blog and tell you stories.
Savannah was just the best place to visit. As my son is now working at his very first job he was really busy during the day time and so we shared our evenings and weekend. As he lives out on Wilmington Island, I decided to stay in Savannah, so that I could met him for lunch and potter around the place during the day time.
I stayed at The Green Palm Inn, which if you are visiting Savannah is just the best place to stay. Diana was the perfect hostess. The minute I arrived I felt like part of the family. Help yourself to cakes and cookies in the afternoon and a glas of wine in the evenings. The room was comfy, homely with luxury and I had a great time. I met so many lovely people as we shared a large breakfast table. People from all over the states. A young coule who had just got married two weeks earlier in London and a couple on their first wedding anniversary. There was a lady and her two daughters from Canada, who had come for three days to go on a cookery course and a couple from South Georgia who were travelling by train from Savannah to Washington DC. I won't go on just now but to say The Green Palm Inn is a must for every traveller who goes to Savannah
Breakfast was amazing and I really did not want to eat anything until the evening (well sometimes I did).
I asked Diane for some of her recipes and said she really must put them on her website.
Banana French Toast
1 stick butter - melted
Add 1 cup brown sugar and 2 tablespoons light corn syrup
Prepare with cooking spray a 9x 13 pan.
Pour the butter/sugar mixture into the bottom.
Slice 4-5 bananas and place on top with the butter.
Slice 6-8 large croissatns lengthwise.
Place bottoms onto the bananas
Fill in the holes and make look pretty with the croissant tos.
Mix 1-1/2 cups milk and 6 eggs.
Add 2 tsp vanilla and 2tsp cinamon
Pour over the croissants
Cover with plastic wrap and refridgerate over night.
Bake 350 degrees for 55 mins.
Remove from the oven and let sit for 5 mins
I top the french toast with caramel ice-cream topping, whiped cream and nuts.
This was served in a wedge for breakfast along with strips of bacon and fresh fruit.
Pleny of fresh orange juice and lashings of coffee.
I was set up for the day and with all the walking in Savannah a hearty breakfast is necessary.
Good to be back. Will share some photographs of Savannah on Mosaic Monday.