Monday, April 28, 2008
Sunday, April 27, 2008
With a saute pan on medium heat, I melted 1 TB of butter and let it heat for about 2 minutes. Once the butter stopped bubbling, I put in each of the four slices (now swollen with the egg mixture) in the pan, being careful not to crowd the pan. The key to perfect French Toast? Don't move the bread! Let it brown for 4-5 minutes before flipping once. Let the second side brown for another 3-4 minutes and serve. Matt likes his with a little powered sugar (I have a shaker filled with powered sugar in my spice drawer) and maple syrup.
I like mine with strawberries left over from lunch yesterday. I'm also one of those freaks that prefer applesauce with my pancakes.
Saturday, April 26, 2008
For lunch today, I cut up some of the strawberries and sprinkled with a tiny bit of sugar (less than 1/2 tsp for 1 c. of strawberries to help bring out the juice). I was surprised at how ripe they were for being so early in the season.
For the flowers I picked up two of my favorites, lilac and peony. They're truly a maker of spring.