My eyes were still not spectacular this weekend, and I decided that finish work was not the thing to do this weekend, after all – so the Accordion sweater is on the bench for now.
Instead I stuck to the Blueberry Waffle socks.
Stopping point Friday night.
Stopping point Saturday night.
Stopping point Sunday night.
Not too shabby, considering I cast on for them on Thursday. I’ll finish up the toes tonight, and will likely cast on for the second sock to boot.
Sunday was a gray and chilly day – perfect for French toast! My recipe is a little unconventional, and needs a little advance planning, but it’s well worth it. Often we’ll buy a fresh loaf during the week to eat with pasta or stew, and this recipe is a great way to use up the other half of the loaf on the weekend. Of course, you can buy a loaf specifically for the French toast, as we did this weekend. Figure on two slices per person – they’re pretty filling – and for you Weight Watchers out there, it’s about 3 points per slice.
Baked French Toast
1 loaf of fresh unsliced bread – Italian, sourdough, or challah all work well here.
2 eggs
1 cup milk
1 tablespoon sugar
1 teaspoon vanilla, or cinnamon, or orange extract, or even Gran Marnier
The night before you’re going to make the French toast, slice up the bread into one inch slices, and leave them out on the counter to dry out – the slices need to be a bit stale.
Heat the oven to 375 (or if you’re dealing with a 40-year-old stove like we are, or just don’t want to heat up the house, get the toaster oven ready).
Mix together the eggs, milk, sugar and the flavoring. Pour into a shallow dish (we’ve found that a pie plate or a casserole dish works best).
Put as many slices as you can fit into the plate, into the plate. Let them soak for 30 seconds, then flip and let them soak for another 30 seconds. Remove the slices to a cooling rack set over paper towels, and repeat until all of the slices have been soaked.
Heat a skillet or griddle pan over medium heat, and butter the bottom. Once it’s hot, put in as many slices as will fit, then leave them alone for 3 minutes. Flip them over, and let them go for another 3 minutes. Remove the slices to a cooling rack set over a cookie sheet (if you’re using the oven), or back to the cooling rack set over paper towels (if you’re using the toaster oven). Repeat until all slices have been cooked.
Oven method: Leave the slices on the cooling rack over the cookie sheet, and put the whole contraption into the oven for 5 minutes.
Toaster Oven method: Put the slices right onto the wire rack of the oven, and set to “Bake” for 5 minutes. You probably can’t fit all of the slices at once, so do it in batches – I stick the baked ones into the microwave (without turning it on) to keep them warm while the others are baking.
Top with butter, maple syrup, or both!
Here’s a gratituitous shot of the Peep, just because.
