Anyway, by the time I woke up, the boys had made scrambled eggs, strawberry salad (with Vidalia onion dressing) and bacon for brunch.
grilled peach chipotle barbecue chicken, orzo with tomatoes and herbs, and arugula salad with mint vinaigrette and cucumber, Granny Smith apple and avocado (from Fresh Every Day).
Dessert was banana pudding ice cream, recipe courtesy of the Lee Brothers. I caramelized bananas in butter, brown sugar and rum, and then made a frozen custard. We sprinkled crushed Nilla wafers on top. Yummers!