Antidote to Jack Frost . . .

It’s nearly 10:30 am and outside it’s -16, but -23 with the windchill. Our kichen window looks like this:

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I think the wee frosties look like birds flocking into the sky; rising up from their frozen mountain home . . .
Beautiful, isn’t it?

So . . . the Antidote:

I was tired of my usual breakfast, the frost looked very wintry (even though we’re toasty warm in here) and I had a sudden craving for one of my favourite ‘treat’ breakfasts: French Toast! When I was growing up, we had this or pancakes on Sunday mornings; later in my life I acquired a waffle iron (which I still have, as well as an identical one given to me by my Aunty who lives here) and waffles joined the ‘special breakfast’ lineup. MMMmmmmm…….
I know you all know how to make French Toast, but I’m sharing my photos and ‘technique’ anyway in case of a newbie hippie frugal cook tripping onto this site . . .

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Put the cast iron frying pan on over medium or low-medium heat, then begin: you need (this makes two pieces; adjust quantities to suit yourself and your family):
2 eggs, an ounce or so of water, a dash of canned milk (regular milk works too; this is what I’m used to; haven’t tried soy, but assume it would work as well). Now: beat the eggs, add the water (we have a filter/aerator on the faucet, so the water sprays in, adding a bit of bubble); beat again, add the milk (I don’t measure the water or the milk, it’s not crucial unless you add enough to make soup! Beat again. Lay a piece of bread in the egg mixture. Quickly add a bit if butter or marg to the pan. Turn the bread over, leave for a few seconds (you don’t want it to soak through and fall apart), then lift carefully and lay it in the pan. I turn the heat down a bit at this point.

20130323-103754.jpg I like to sprinkle a bit of cinnamon on one side after I put the first piece in the frying pan. This my Mum’s spice jar from a set she’s had for five decades, more or less.

When ready, turn over the bread and turn the heat down to half-way between medium and off. If you are not using a cast iron pan, you can leave the heat as is; cast iron holds heat very well and you don’t want to scorch your breakfast. When done, place on a plate, add a wee bit more butter/marg, then repeat with another slice of bread.

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When you have enough Toast, if you have leftover egg mix (and I always do), add a last bit of butter/marg to the pan, let melt, then turn the egg mix into the pan for lovely scrambled eggs.

20130323-105822.jpg I like to fold mine over. I felt like a bit of Hamlet, too: you can see it warming up beside the eggs there. Now I turn the heat off.

Today I splurged and heated some frozen strawberries to put on top of the Toast. But first, I cut the Toast into bite-size pieces:

20130323-110159.jpg I like not having to fiddle with a knife while holding my plate. . . . and Voila!

20130323-115548.jpg it wouldn’t be as much of a treat without real maple syrup, would it? I had an orange with this, too, but no photo of that . . .

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12 thoughts on “Antidote to Jack Frost . . .

  1. Linne your Jack Frost photos are amazing, living in Australia, I’ve never seen anything like it, and they really do look like a flock of birds, just so beautiful. I like your antidote to it too, nothing as warming as French toast!

    • I guess down there you’d have to live upbin the mountains to see snow often. Glad you like the photos. I slways like to see pictures from other places, so thought mine might interest someone, too. Thanks.

    • OMG!!! I used to live near Duncan! (nearer to the sea than to the town), but it was some years ago and this restaurant was not around then. I wish! Thanks so much. I checked out the link, and they are so right: in Victoria (BC 😉 ), breakfast is the meal to go out for! Lots of options there. But here we have Cora’s, which is affordable, healthy, very generously portioned, incredibly delicious and has presentations that will knock you off your seat! She’s Canadian and has a cookbook out! The books are available at the till.
      Check her out! http://www.chezcora.com/our-company/history

      • I haven’t been out to breakfast in ages. 3 kids do not a pleasant breakfast experience make. Or lunch or dinner or just coffee for that matter. :/ Ah well, I don’t really miss it anyway and I prefer making it at home with organic ingredients. And no longer drinking coffee sort of makes going out for coffee an obsolete experience. 😉

      • Yes, I remember! What would be nice would be to have friends with kids so you could trade off sometimes; my husband and I did that with my sons’ Dad and Stepmum; kids, animals, plants, gardens and all! We could go off for a long weekend or a week or just dinner and a night out; we all knew everything was under control and never gave home a thought. (helps when you know your friends know what they’re doing and think like you 🙂

        In any case, the day comes soon when you CAN take them out AND relax! Then it’s fun (usually!)

        Sometimes we parked the kids at the other parents’ house and just stayed home on our own. That was nice, too.

  2. There are lots of veganised french toast recipes out there including some of my favourits…
    http://anunrefinedvegan.com/?s=French+toast
    and
    http://vedgedout.com/2012/10/09/vegan-french-toast/
    I used to eat a lot of French Toast when I was omni, its cheap and delicious and completely comfort food to the max. Steve doesn’t like it but occasionally I make it to spoil the heck out of the dogs and they are suitably impressed 🙂 Maple syrup is phenomonally expensive here! You would faint if you had to pay the prices that real Maple syrup generates once it crosses the high seas and gets delivered (on a purple velvet cushioned silver lined platter) to the top shelf of specialised food markets ;). My daughters just buy it no matter what the cost and when I visit them (which I will be doing next weekend) I make sure to take advantage of its heady flavour at every opportunity 🙂

    • Hi! Ask Narf about vegan substitutes/ideas; she may have some suggestions. My Mum made a brown sugar substitute, too (with nine kids and a small budget, we never had the real thing!) don’t know if it’s still available, but we used to buy a flavouring called Mapleine. I bought it in BC not too many years ago. It was used just like vanilla, etc. Tasted great to us!

Thanks for stopping by my blog! I look forward to reading your comments. ~ Linne

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