Saturday, November 12, 2011

A Morning Mountain

It was truly a mountain.  I hadn't planned it that way.  One thing (8 eggs) led to another (3/4+ cup of milk) and another (a second loaf of bread).  And then suddenly there it was, on the table,  magnificent, mountainous, gorgeous and hot French toast.*

Bear from the Maple Syrup Regiment guarding the Mountain

We added a few simple, basic items:  real butter (your remember what Julia Child says about butter--my sentiments exactly), pure maple syrup poured from a handsome bear glass bottle and a slight snowing of powdered sugar.  Soon it was very quiet at the breakfast table, save the occasional clink of forks and knives working industriously on the distributed mountain parts.

Butter.  Remember:  lots of butter

After a relatively short time, what seemed like a mistake in quantity, turned out to be a very good idea:  plenty for everyone plus seconds if they liked as well as a generous serving for the freezer for an unexpected treat of few mornings down the road on a day that could use the kick-start of grateful taste buds and a warmly filled tummy.

One of the best Things I got to do today was help that mountain of French toast become just a very-slightly-rising hill on the plate.

*Recipe for a French Toast Mountain:
5 generous servings with no left overs (there were only four of us)
8 eggs
3/4 cup milk
3/4 teaspoon salt
3 Tablespoons Grand Marnier
6 drops orange oil flavoring
2 loaves of Challah Bread sliced
Let each side of the bread soak up the egg liquid for 10 or 15 seconds.  Fry on a griddle until browned.

Small batch
1 egg
2 Tablespoons milk
Dash of salt
1 teaspoon Grand Marniet
1 tiny drop of orange oil flavoring
Bread slices

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