En route to the Middle East today and thought I’d leave you with this parting recipe. Pass it along to your family for Mothers Day! 
Store bought pound cake, unsliced (I also used poppyseed so use your favorite).
Egg
milk
cinnamon
vanilla (use your normal egg mixture you use for French toast)
Whipped cream
Lemon Curd
Fruit for topping
Maple syrup
Cut thick slices of pound cake and dip in egg mixture until soaked. Put on griddle for 2-3 minutes on each side or until cooked through. Add lemon curd to whipped cream (1-2 TB per 2 C of whipped cream). Smear plate with lemon curd, plate French toast and top with berries, whip cream, and maple syrup!
