An Ode to Midterms

I would like to thank midterm week for the following:

1. weight loss. thank you midterms for allowing me to survive on coffee. so much coffee that is, that i am not hungry.

2. super hotttt bags under my eyes. sleep is has not been much of an option. i have woken up many times and had to write down something regarding my midterm paper.

3. failing bank account. coffee is pretty expensive theses days.

4. pile of laundry higher than i have ever seen. i even wore a top i HATED the other day just because i am running out of clean clothes.

5. hair that needs big time color work. chipped nails. back desperate to get a massage. no time to get it done.

6. an absence to a class. i know, big nerd over here shouldn't care. but i do. i skipped class to study! how lame am i?

7. a to-do list that is more than one page. now that, is so not fierce.

8. an empty blog.

i am too overworked and tired to think of numbers 9 & 10!

However, one last shout out to midterms for making me miss my friends :( cant wait to get back into the real world starting next week!! Here's to you midterms...ya jerk!

French Toast Casserole

Yesterday was my fierce friend Gerard's birthday. Since we did not work yesterday, we all decided to celebrate today at work. I know how much we all like to eat, especially breakfast as soon as we get to work so I decided to make a breakfast dish for everyone! I made a delish french toast casserole thanks to my dear friend Ms. Heather Stager! So fierce! Here the recipe!

1 loaf French Bread (12 pieces), cut into 1 inch slices
8 eggs
2 cups milk
2 cups half and half
2 teaspoons vanilla
1/2 teaspoon cinnamon

Topping
3/4 cup softened butter
1 1/3 cups brown sugar
3 tablespoons dark corn syrup
1 1/3 cups coarsely chopped pecans

Heavily butter a 13x9x2 baking dish, Fill pan with bread slices to within 1.2inch of top. Set aside. Mix eggs, milk, half and half, vanilla and cinnamon. Pour mixture over bread slices. Cover and refrigerate overnight. Make topping by combining all ingredients, set aside until time to bake and then place on top. Bake 350 degrees for 50 minutes until puffed and golden. (shield top with foil if top browns too quickly)

I made the icing last night too and had that sit in the fridge also. It wasn't too good of an idea because the icing was very thick this morning and I couldn't spread it around as much as I would have liked. I did once the dish had been in the oven for a few min though.