Sunday, May 19, 2013

Sunday Rest...and French Toast

We woke up to a cooler breeze and overcast skies...veered back and forth from sun to gray all day.

Got some reading done. 

Planted a raised garden bed, and put in a few pots of herbs. (The hens were checking them out within a few hours, but I was too quick for them -- the netting was on top!)

Got the deck area cleared out, so the roofing guys can start tomorrow. 

And spent some lovely time with the Brick.

He is very fond of waffles, pancakes and that favorite of leftovers everywhere, French Toast.

Did you know that the Brits call it Eggy Toast, or the Poor Knights of Windsor?
I'm guessing that the Poor Knights didn't have too much money, because this dish makes good use of basics: milk, eggs and bread. (Stale bread, if you've got it, is best.)


6-8 slices of bread
2-3 eggs
1/2 cup milk
olive oil and a pat of butter

Mix the eggs and milk while a tablespoon of olive oil and the butter are heating up in your frying pan (med-high). Dip the bread into the egg mixture, and quickly place in the pan -- you can usually get 3-4 slices in. Flip when browned (about 2 min.) and brown the other side, then sprinkle with cinnamon or nutmeg. 

Serve piled on a plate, drizzled with maple or blueberry syrup. Add a side of meat - we had sauteed pork chops this morning --and a bowl of mandarin orange sections besides. 

Things to make it even better --

*Use extra-thick bread, put in a greased baking dish and pour the eggs/milk over. Let sit for an hour, or even overnight, and bake at 375 degrees for 30 min.
 *Add a spoonful of sour cream to the egg/milk mix, or a puff of whipped cream on the finished dish.
*Sprinkle a handful of pecans on just before serving. 
*Fresh sliced fruit on top is also nice.

     We put away the last firewood and flotsam/jetsam in the rain, and came in to supper, hot tea and the movie The Artist. (An amazing flick, if you haven't seen it -- but you must concentrate. It's not a 'talkie,' after all.)

     What a nice way to end a weekend.

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