today

It’s a perfect day. The morning dawned, fresh and clear, and cool enough for a summer cardigan. By afternoon, the sun was hot on my face as I walked around the block.

It’s a sad sort of day, too. Sad because Ryan flew away, far away, and this time it’s for keeps. He’ll [prayerfully] find a perfect spot to plant our little family, and then I’ll join him, along with our stuff.

It’s not just sad, of course. It’s exciting, too. I confess at times to being a wimp, and that hinders excitement. But when I’m looking at the future in light of the Lord’s gracious hand, I know that leaving my secure little world is okay.

And besides, I don’t ever want to be a wimp. “We must never lose our sense of adventure in the Lord.” (I think Andrew Eastmond said that.)

Now begins the chore of packing up. And closing bank accounts, making a last run to the dry cleaners, canceling mail boxes, changing addresses, oh yeah — calling doctors and accountants and…

Here we go!

***

On another note, I’ve had French toast on the brain for weeks. And I don’t know about you, but if I get a hankerin’ for a certain food, it doesn’t go away until I’ve tasted that food. So tonight, home alone, I fired up my stove and whisked up some eggs and made myself some toast.

And it was good.

Growing up, we always dunked a slice of bread in the egg mixture, flipped it, and put it on the griddle. However, I recently read directions that I thought might result in the rich, flavorful toast I was so craving. Here’s my new favorite breakfast (or dinner):

2 eggs
3/4 c milk
1 T sugar
1/2 t cinnamon
1/4 t nutmeg
1-2 t vanilla

Whisk. Cut old Italian bread into generous 1″ slices and lay in baking dish. Pour egg mix over bread. Let soak for 5-10 min; flip, and let soak again. Fry in buttered pan until golden brown on both sides.

Mmmmm.

Thick and pudding-ish texture, with plenty of nutmeg for this girl who’s obsessed with it. Of course, I ate mine swimming in maple syrup. Extra mmmm.

Does everyone else know that soaking trick? ‘Cause I love it.

You would, too. I just know it.

:)

10 Comments today

  1. Heather

    I still really can’t believe your leaving. I’m sad… I’ll admit. But also super excited at your new adventure. Bummer that you’ll miss my shower most likely and miss Annabelle in person but you’ve got the world to see and a new season to prosper in. So happy for you. You’ll be missed!

    Reply
  2. Carina

    mmm. I love french toast. I wish I had known that you were making some – it is my favorite breakfast!

    I would love to come over sometime though – so hopefully we can do it this week or something.

    — Carina

    Reply
  3. nancy

    once you’ve made the move to the “Left Coast” (ha), we will expect many recipes on your site!
    Think of all that cutting edge cuisine– and all the fresh fruits & veggies that will leave your NNY
    friends drooling.

    Reply
  4. Judy T.

    I just got back from P&C with some fresh Italian bread…guess what this family is having for dinner tonight!
    Jude

    Reply
  5. sam

    I’ll have to pass this recipe on to Norm, he’s the breakfast maker in the house. He cooks breakfast on the weekends, and on holidays. I’m not sure how that little tradition was started but I like it. :)

    Reply
  6. Angela

    oh yes. very yummy. that’s what i use, but i’ve never added the sugar. now that sounds real good. soaking trick. have heard of it, but not yet used it. this seems to be the perfect recipe. mmm good. thanks for sharing. you think you’ll at least be in potsdam thru june?

    Reply
  7. Angela

    oh yes. very yummy. that’s what i use, but i’ve never added the sugar. also, i never measure. that sounds real good. soaking trick. have heard of it, but not yet used it. this seems to be the perfect recipe. mmm good. thanks for sharing. you think you’ll at least be in potsdam thru june?

    Reply

Leave a Reply to LisaCriscitello Cancel reply

Your email address will not be published.