#35: Cook with butter
I’m so depressed by the lack of chocolate in my life that I currently struggle to stay awake. Fortunately, I have a trusty envelope of Easy Awesomeness, which I cracked open today and found this gem. I’ve also been mainlining “Gilmore Girls”, and the food onscreen has been making me hungry. So today, for the first time in living memory, I made French Toast.
I mixed 1/4th cup of milk with one egg in a bowl, soaked two slices of white bread in it, fried them in butter, then spread them with more butter*, and sprinkled the results with sugar.
I forgot to take a photo, but French Toast is one of the most buttery-summery-toastedy-looking dishes on earth. Play along at home rating: extremely easy and rewarding.
Here’s another fiesty figure of history – but be warned, I was too morose to sit at the computer long enough to read it, so I don’t know the rating.
http://en.wikipedia.org/wiki/Catalina_de_Erauso
A more detailed version of her exploits:
http://www.corrieweb.nl/amazon/historicax13.htm
*and extra butter
Coming soon: Fly a kite. A better mood. Etc.
Felicity Banks 
Ann said,
November 14, 2010 at 7:32 pm
I suggest the addition of a sprinkle of nutmeg in the egg mix….. It adds that extra something. And use raw sugar – the slightly molasses taste is wonderful.
twittertales said,
November 14, 2010 at 9:04 pm
Sounds good, Ann. I had a feeling a little bit of cinnamon might be a French toast thing. What do you think?
Ann said,
November 15, 2010 at 10:39 am
I dont like cinnamon so in my opinion its a no go, but for those out there who do, why not?
twittertales said,
November 15, 2010 at 11:06 am
Ann: I think cinnamon and nutmeg are fairly similar. Well worth switching around in experiments.
Ann said,
November 15, 2010 at 1:03 pm
I find them very different. I would add cinnamon to the sugar, but not the egg mix……
twittertales said,
November 15, 2010 at 7:02 pm
Ann: fair enough. I associate nutmeg with drinks (milkshakes etc) and cinnamon with cinnamon toast and/or pie.
W said,
November 17, 2010 at 11:45 am
Buttered rice!
Melt a good chunk of butter in a saucepan, add rice and stir it around until the butter has been absorbed. Add your favourite type of stock (fresh, cartoned or from powder – any will do). Boil it with the lid off until the liquid level is below the top of the rice, then take it off the heat, put the lid on and leave it for 5-10 mins.
If you want to make it healthier (and even tastier!) add garlic (and/or peas, diced carrot, shreds of cooked chicken, bacon, …) when you add the stock.
So damned delicious, and very inexpensive.
twittertales said,
November 17, 2010 at 12:04 pm
W: Thank you! I was thinking about your buttered rice only a few days ago. Is the rice cooked or still raw when you put it with the butter? Inquiring minds need to know!
W said,
November 17, 2010 at 2:17 pm
Raw.