Tag Archive: maple syrup


A Mover’s Moveable Feast

NUTELLA.

Got your attention?  Good.  I’ll get back to that soon, but first, some necessary exposition.

So, sorry about the extended absence.  Life and stuff.  One of the biggest things to happen during this extended hiatus is that the Wife and I are once again in a place of our own.  Our new apartment is in the crime-iest part of our adorably sketchy little city, but the space itself is lovely.  High ceilings, dark wood trim, lots of natural light.  But old charm comes with some downsides.

This is my kitchen:

A little messy at the moment.

In fairness, this little ol’ galley runs off a much larger room which has a refrigerator and stove from 1978.  After some power-scrubbing, I can safely say that they are now cleaner than they have been in the last 15 years.

The Problem:

The oven does not work.

20130826-131547.jpg

Fun Fact: Montgomery Ward has been out of business for over a decade.

The range burners are just fine, but apparently the glow rod in the oven gave up the good fight a few years ago.  We’ve got a call in to get it repaired, and in the meantime, I’ve been making casseroles in our toaster-oven, and thanking past-me for having researched and invested in one big and reliable enough to handle whatever shenanigans we might try to make.

And so, today’s breakfast while I wait for the repairman to arrive.

Every time I make this sandwich, Wife shudders and makes these “choking on saturated fat” sounds at me.  Today’s example is compromised by my pantry not having fully recovered from the pre-move purge, so we don’t have certain staples on hand, but the written recipe has the recommended ingredients.  Hooray, flexibility!

NUTELLA AND CREAM CHEESE SANDWICH

We almost have the technology.

We almost have the technology.

INGREDIENTS:
2 slices cinnamon raisin bread
cream cheese
Nutella or other chocolate hazelnut spread

  1. in a toaster, or toaster oven, or on a stick over open flame, toast the bread to crispy
  2. schmear one piece with cream cheese
  3. schmear the other piece with Nutella
  4. put the pieces together, and call it a sandwich

This with a cup of tea, and your day’s off to a chocolatey cheesy gooey gluttonous start.

Did I mention that we don't have sugar, either?

Did I mention that we don’t have sugar, either?

Who Loves French Toast?

The Wife’s family doesn’t tend to put as much importance on food as mine does.  Excepting major holidays, the overwhelming majority of “cooking” in their house happens in the microwave.  But one thing they used to do with fair consistency was Sunday morning breakfasts.  As a result, I’ve had a decent amount of opportunity to perfect my french toast technique over the last eight years.

See that fluffy, gooey, custardy goodness?

I’m sure she loves me for other reasons too, though…

Old, stale bread is alchemically converted into fluffy, custardy goodness.  It’s fantastic. This recipe is for 3/4″ thick slices of Italian or French bread, just double or triple the quantities as needed. As long as the ratios stay the same, you’ll be just fine.

INGREDIENTS:
4 slices stale bread
3 eggs
1 c. whole milk or half and half
2 Tbsp. sugar
1 Tbsp. cinnamon
butter or candied bacon grease

  1. in a pie pan (or other wide, flat, low container) use a fork to scramble together the eggs, milk, sugar, and cinnamon
  2. lay the first slice of bread in egg mixture to soak
  3. melt a small pat of butter or candied bacon grease in a frying pan over medium heat, and while your lipid of choice melts, flip the piece of bread so both sides get saturated
  4. gently place egg-soaked bread in frying pan, and set next piece of bread to soak
  5. flip toast in pan when it’s nicely golden on the bottom, and flip soaking bread
  6. when toast is cooked on both sides, remove from pan to plate
  7. add a new pat of butter/CBG, and repeat steps 4-7 until all the slices are toasted

And a side of candied bacon for good measure

Then, when you find yourself staring at a warm, sweet stack of yum, pour some real maple syrup on top of it.  Berries, jam, or powdered sugar are acceptable alternatives, but if I find out you used artificial syrup, you will officially lose your french toast privileges.

Toast responsibly!