Bacon and omelettes and warm French croissants;
Greasy glazed doughnuts down my gullet bounce;
American fries and cinnamon frosting;
These are a few of my favorite things!
- Julie Andrews, The Sound of Mueslix
Pardon me if I wax rhapsodic, but visions of seasoned ground pork
and overstuffed blintzes are dancing in that brain center where
cholesterol and caffeine are processed. Yes, I speak of breakfast -- not
that abomination, the (shudder) Continental Breakfast, but the real
thing, floating in a pool of liquified animal fat, drawing glances of
disapproval from the jogger at the end of the counter munching
fastidiously on his bran muffin. The corned beef hash at Shapiro's
Deli south of the Indy Union Station; the gyros and eggs at Zorba's
down near the Illinois State campus, where tables of firemen and
contractors has out the events of the previous day; the Terre Haute
Denny's, where $2.99 once bought a warm start to a cold day.
You want a warm-up on that coffee? When you get done with those eggs
and presets, I'll get you my low-fat French toast recipe.
Download brkfast.zip, and hand me the sports page, please. Oh, looka
the Food Section -- French toast, mmmm...
MARTIN'S MARVELEUX FRENCH TOAST
One or two loaves of French or homemade cinnamon bread, preferably day-old
French Vanilla liquid coffee creamer
Cinnamon
Egg Beaters or other egg substitute
Butter-flavored Pam cooking spray
Syrup (optional)
Heat up the electric skillet if you've got one, to about 350, and spray on Pam. Otherwise, big frying pan, medium high heat. Dip thickly cut slices of bread in a roughly two parts Egg Beater, one part creamer mixture, then place in skillet/pan. Turn each slice a few times until obviously golden brown on both sides (IT DON'T TAKE A SCIENTIST). Put on a plate. Pour syrup on it, or don't. Eat. Make some more. Repeat.