The last week and a half has been very busy. I graduated from NYU! It was pretty exciting, especially the very long purple sorcerer sleeves on my gown. The next day my parents, Ryan, his friend, and I moved all of my stuff out of my apartment. My New York apartment was so beautiful! It has dark wood flowers, brushed metal accents around the doors and windows, and huge windows. My favorite part of the apartment was the view of the Empire State Building from my kitchen. This little New York kitchen has 2’x2′ of counter space, and almost no space to turn around, but it’s where I learned to cook and it has a lot of good memories.
The next day after moving was Mother’s Day. With all this hubbub of packing, graduating, and moving, I didn’t have a real present for my mom. But in my defense, her birthday was a week before. Anyway, my papa and I cooked my mom a delicious brunch of french toast and yogurt parfait. It was nice to cook for my mom, but also fun to hang out with Papa and learn his cooking secrets. I served more as the sous-chef, but I wanted to share what we made anyway
I was responsible for the brunch “appetizer.” Papa’s secret is to put the bowls in the freezer to make them extra cold. The next step is to fill each bowl with 1/2 a cup of vanilla Greek yogurt. On top of the yogurt arrange a variety of cut fruit. I used cantaloupe, strawberries, and blueberries – you of course could put whatever fruit in it that you like. Serve immediately! Once you prepare everything it’s important to serve it quickly so you can maximize the prefrozen bowl.