Brunch Ride

Excellent weather, good food, good roads, good company. Thanks Jim, Curtis, Ryan, Alvin, Royden, Sue, Alex, John, Paul, Rob, Kim, Glen, Val, Merle, and Noreen (hope I didn’t miss anyone) for a great ride(s) and yummy brunch! Jim, Curtis, Alvin & Ryan did the St Pierre route and were already relaxing on the deck when the rest of the La Broquerie route riders pulled in. After that, chatter and munching was the order of the morning. There seems to be a consensus that we must try to keep this as an annual event. Suits me fine!

5 thoughts on “Brunch Ride

  1. Thank you, Ron and Noreen for the fabulous brunch. If possible Rita would like the recipe for the blueberry (cobbler??) item on the menu. After I described it to her and told her how good it was, she (I) just had to have the recipe.

  2. Would have loved to join the fun. My “brunch” consisted of some water and a crunchy peanut butter sandwich. Definately not as exciting. Just a thought maybe next time send Jim on delivery with his panniers to those of us within biking distance 4 blocks away that would love to have partook. Lol. Although Jims biking distance is probably within a 200 km radius. Even though my carbon steed didn’t ride with y’all, thanks Ron and Noreen for the effort and execution of the MIT brunch.

  3. Blueberry French Toast

    (10 servings) 1 hour 350*

    Ingredients
    12 slices day-old bread, cut into 1 inch cubes
    2 (8 ounce) packages cream cheese, cut into 1 inch cubes
    1 cup fresh blueberries
    12 eggs, beaten
    2 cups milk
    1 teaspoon vanilla extract
    1/3 cup maple syrup

    1 cup white sugar
    2 tablespoons cornstarch
    1 cup water
    1 cup fresh blueberries
    1 tablespoon butter

    Directions
    1. Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
    2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
    3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
    4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
    In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

  4. Yes, thanks Noreen for that fantastic spread and everybody for the great riding Saturday. While I love a fast ride, a more relaxed venture was just what I needed that day and it was beautiful and so enjoyable.
    And thank you for posting the recipie!!!

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