Wednesday, January 11, 2012

How to Make French Toast

Here in New York, we have had a winter completely unlike last year’s long, lingering, snowy and cold winter.  Despite a freak heavy snowstorm at the end of October, we have had no snow, and only a handful of actually cold days. Many days, like today, it’s in the 20s when we get up, but sunny and into the 40s by early afternoon. 
My husband, in addition to being a Relentless Troubleshooter, is the household’s designated Bacon Provider, and he takes his job very seriously. Whenever I have occasion to be away and he is in charge of feeding himself and the offspring, he makes breakfast-for-dinner or spaghetti carbonara, both of which include bacon.  I have been known to call home and ask if they’ve gotten tired of eating bacon yet, and they always say, “No.”
When you live with a Bacon Provider in a season such as winter, you are often called upon to create things that are eaten with bacon. The house we are renting has a wood-fired cooking stove (in addition to two other woodstoves), and when it is brisk and cold in the morning, an early-rising Bacon Provider can fire up the Waterford and get the bacon cooking. 
There is probably a rule which says Cook Things You Like To Eat. After eggs and grits or pancakes there is of course French Toast, a breakfast staple and bacon side-kick enjoyed by many, but not by me. I do not know if I ever liked French Toast, but I doubt it. I like things like Bread Pudding that are similar in texture and ingredients to French Toast, but I do not like French Toast.  So I do not eat French Toast. But I do make French Toast, because other people like it, including the Bacon Provider and the Offspring.  Not only do I make it, but I like to make it. I don’t know how good it is. They eat it with bacon.

French Toast
Beat 4 eggs and add 1 c. milk. Stir in a dash of vanilla, a pinch of salt, and a couple of shakes of cinnamon. Cut a loaf of quality stale bread into 1 ½” thick slices. Immerse the bread in the egg mixture about three at a time.
Fry in a hot, oiled skillet. Serve with butter, maple syrup and, of course, bacon.
Feeds two adults and two teenaged boys.

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