Nepal is one of the countries on ‘my list to visit’ even though my list doesn’t have many Asian countries. I have loved to learn from Nepalis; how they live their lives with less material but more happiness. My list won’t change because of the disaster as in my opinion, Nepal is STILL a beautiful country no matter what happened. However, as a result of the 7.9 magnitude earthquake on April 25, 2015, many lives were taken, 1,900 at the time of this writing, and many sites were destroyed, including UNESCO World Heritage Sites, Patan Durbar Square.
Living halfway around the world, I have researched the following charities that we can use to donate for Nepal, which are:
- AmeriCares – here is its tax info & its website
- Direct Relief – here is its tax info & its website
- GlobalGiving – here is its tax info & its website
- Save the Children – here is its tax info & its website
- Seva Foundation – here is its tax info & its website
These are all legitimate charities and they will spend most of the donations helping Nepal. However, each offers a specific type of aid, so you might want to read their missions and check their Program Expenses & Donors Privacy Policies from the tax info links before you donate. Hope you find this information helpful & let’s help those who struggle together 🙂
Now, let’s come back to a task at hand, Mother’s Day. Many of us, including me, want to make a very special dessert for our mom, in my case, my mom-in-law (MIL), but we have no time to spend for an elaborated dessert. So I fix the problem; I make this ‘Ricotta French Toast.’ It’s pretty enough for Mother’s Day; you can serve it with ANY seasonal fruit in your area, and it’s super quick & easy. I don’t think my MIL will mind having it on Mother’s Day. Present these french toasts on the decorated table, you will surely see your mom’s happy face.
- 1 loaf of bread, preferable milk bread
- 200g. ricotta cheese
- 2 tbsp. sweetened condensed milk
- 4 eggs
- 1+1/2 cups evaporated milk (or whole milk)
- 1 teaspoon vanilla
- a handful of freeze dried Strawberries, powdered in a blender
- powdered sugar, as needed
- fresh strawberries, as needed
- honey, as needed
- Preheat the oven to 325F. Mix ricotta + 1 tbsp. sweetened condensed milk; set aside. Beat eggs, milk, vanilla and 1 tbsp. sweetened condensed milk; set aside
- Cut a loaf to 8-10 slices, but do not cut it through (see pic). Spread ricotta mixture on the bread, and pour the egg mixture over it. Let the loaf absorb all/most the liquid, about 30 minutes, rotate the loaf halfway.
- Bake in the over for 30-40 minutes. Let cool slightly and sprinkle with powdered sugar & freeze dried Strawberries. Serve warm with honey & fresh strawberries. Enjoy 🙂
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