*ahem*

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April 12, 2011 by Heather

I would like to take a moment to recognize, well, myself.

HAPPY NATIONAL
LIBRARY WORKERS DAY.

————————-

Tomorrow might actually be my last day as a library worker though.  They have been interviewing people to fill my position and will make a decision today and notify the new person tomorrow.  I knew this was a possibility because they told me I would only sub until they hired someone permanently.  If we weren’t going to be moving then I might’ve applied for the full time job, who knows.  BUT we are moving 🙂 

If the person they hire to take my spot has a current job, then I will be here for up to 2 more weeks.  If they are not currently employed then they will start on Thursday I do believe. 

Honestly, I’m totally ok with it either way.  I will still be available to sub if tomorrow is my last day in the library(which, in a day, makes way more moolah than what I’m doing now), and I already know of some days when teachers may want me to sub for them.  And it will also give me more time to get our things in order to move, which is sort of a prioritiy for me right now.  So, win/win either way. 

Now, onto more important matters.

Carmelized Banana French Toast, by yours truly:

1 banana
2 tsp salted butter
1 tsp brown sugar
2 slices whole wheat bread
1 Tbsp peanut butter
1 egg and a splash of milk
1/2 tsp cinnamon
syrup & powdered sugar, if you like

Melt 1 tsp butter in a skillet on medium-high heat.  Slice the banana in half, then slice the halves long ways.  Put them in the skillet, cook for a couple of minutes, the flip them & sprinkle brown sugar on the cooked side. 

While those are getting happy, beat the egg with the milk and cinnamon in a wide-ish bowl.  Spread peanut butter on bread slices.  Take the banana slices out of the skillet and put them on one side of the bread slices, top with the other piece of bread (pb side down). 

Melt the other tsp of butter in the skillet, dip the “sandwich” in the egg mixture on both sides, and plop her in the skillet.  Cook until golden brown, then flip and repeat for other side.  Make sure it is good and done.  Top with powdered sugar & a drizzle of syrup.

So delish.  Especially for dinner, with a big ol’ glass of milk.

Make today fabulous ♥

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