Ava said, “you’re sticking your tongue out” while I was taking this picture.
That’s my Thinking Tongue! And besides, that’s how the French do it.
(OK so maybe I left out that last bit when responding to my 7 year old’s observations.)
I had French toast on the brain when I woke up this morning, so French toast it was. I remember eating French toast as a kid and how mysterious it seemed. How on earth did my parents turn ordinary bread into something so soft and sweet and delicious?
Now the only thing that’s mysterious to me is why I don’t make this more often.
2 eggs scrambled, a pour of almond milk, a splash of vanilla and a dash of cinnamon makes enough batter for four pieces of whole wheat bread. x2 today for eight pieces total, two pieces for everybody. I soak each pieces for a minute or so, flip around once or twice and then into a preheated, lightly oiled pan. Cook on each side for about 5 minutes.
Today I topped mine with sliced bananas
and a drizzle of real maple syrup.
Notice the clean (ish) plates in front of me? Once upon a time my kids were scared of French toast, now they’ve come to appreciate the wonder and beauty that is toast made like the French do.
I like that it’s a different way to get some eggs into them, even if it comes with a side of sugar. (Although this argument could be used for eating cake for breakfast too I suppose.)
When we do use maple syrup here, it’s always the real stuff. It’s expensive, but in my mind that’s a good thing as it keeps me from drowning breakfast in 5 bazillion liquid calories.
Whoops! I’m sticking my tongue out again! Except this time it has nothing to do with thinking and everything to do with eating.