I had a few slices of old bread, and a lazy day off. Therefore, French toast!
Bettie and I are both averse to dairy, so if there’s milk in the fridge, it means we have company.
French toast batter is mostly eggs, a bit of water, some milk, and sugar for caramelization (pass), plus vanilla for flavor (forgot).
The missing part was milk – but we did have some leftover ricotta cheese only a month past due.
Mix it up, baptize the bread, cast iron skillet, room temperature butter, and a teaspoon of maple syrup. Mmmmm!
Yes, I licked the plate.
2 comments
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April 13, 2018 at 1:31 pm
George Aubrey
Oh, to be young again – adventurous, daring, risk-taking, experimental, rushing headlong toward a goal despite obstacles – it’s worth every ha’penny!
One level up
April 13, 2018 at 1:38 pm
Steve
I learned that recklessness somewhere – prolly from someone who brings home rocks by the multiple hundred-weight.