Thursday! (December 5)

[jennybee1018]

Good Morning! How is everyone today? Anything fun going on?

QOTD: What's for breakfast this morning? Is there a special treat you'll allow yourself sometimes for breakfast?

[jennybee1018]

Morning!

I'm glad it's Thursday! Another weekend, hooray! Today is a busy day at work, and then we're meeting up with a few friends for happy hour afterwards. Then I plan to head home and combine my cake with frosting to prep red velvet cake balls. We're going to a party tomorrow, so I'm making them ahead of time for it. I'm also making egg nog, yum!

QOTD: I had Kix cereal with milk. I'll have my string cheese snack pretty soon. I'm now enjoying coffee with a macaron :-P My favorite breakfast treats are labneh and honey fatayer and chocolate croissants. I try to only indulge in them once a week or less though!

[dorothyinAus]

Good morning!  Not much was happening today, I'm trying to finish my MILs Christmas stocking, so everything non-essential is taking a backseat to embroidery work.  But I managed to get some good work done today and had time to make ice cream (mint chip) for dessert.

QOTD:  I don't usually eat breakfast.  On the weekends we have brunch, but usually I skip breakfast.  growing up, Pain Perdu was always the special breakfast treat, and it still is.  If I have leftover French bread and time, I will make Pain Perdu for our weekend brunches, but it's really only once a year, sometimes less.

[jennybee1018]

Dec 5, 2013 4:10:56 GMT -5 dorothyinAus said:

Good morning!  Not much was happening today, I'm trying to finish my MILs Christmas stocking, so everything non-essential is taking a backseat to embroidery work.  But I managed to get some good work done today and had time to make ice cream (mint chip) for dessert.

QOTD:  I don't usually eat breakfast.  On the weekends we have brunch, but usually I skip breakfast.  growing up, Pain Perdu was always the special breakfast treat, and it still is.  If I have leftover French bread and time, I will make Pain Perdu for our weekend brunches, but it's really only once a year, sometimes less.

Tell me more about Pain Perdu....what is it?

[irish]

Afternoon. I had to of some work this morning (yes, I know I'm still on ml). My dad rang me to tell me my mum fell on the way to work. She broke her wrist. She's waiting to have it reset now. And today was the day she forgot her phone and my dad is in meetings all morning. I'll try to find her phone soon and drop it over to her. Just feeding dd2 now.

QOTD: I had a mug of tea and banana sandwich for breakfast. And just had the same for lunch....
A treat for breakfast is sausages, rashers, egg and black pudding. Basically a Full Irish Breakfast... Might have sausages once a week but the full whack is a lot less frequently! And of course has to be washed down with a nice mug of tea!

[Wanderista]

Hi there, I am working today. I'd like to get some exercise but I hurt my foot the other day.

QOTD: I had a breakfast burrito and a yogurt. That seems to keep me full for a long time during the work day. I guess that a larger, hot weekend breakfast is more of a treat for me. 

[dorothyinAus]

Dec 5, 2013 5:25:29 GMT -5 jennybee1018 said:

Dec 5, 2013 4:10:56 GMT -5 dorothyinAus said:

Good morning!  Not much was happening today, I'm trying to finish my MILs Christmas stocking, so everything non-essential is taking a backseat to embroidery work.  But I managed to get some good work done today and had time to make ice cream (mint chip) for dessert.

QOTD:  I don't usually eat breakfast.  On the weekends we have brunch, but usually I skip breakfast.  growing up, Pain Perdu was always the special breakfast treat, and it still is.  If I have leftover French bread and time, I will make Pain Perdu for our weekend brunches, but it's really only once a year, sometimes less.

Tell me more about Pain Perdu....what is it?

It's French Toast.  Literally translated it means lost bread -- a way of reclaiming bread that had gone stale.

We never used regular bread, we always made it with stale French Bread.  Since bread almost never lasted long enough to go stale, it was a rare treat around my house growing up.  New Orleans style French Bread is different from a standard baguette 00 the crust is crunchier and crumb is must softer.  And when it goes stale it gets really hard.  Pain Perdu is really best with stale bread -- it will develop the really nice custardy texture on the inside while the outside gets the nice crisp fried coating.

This is the recipe we have always used:

3 slightly beaten eggs
1/4 cup sugar
1/4 teaspoon salt
2 cups milk
1/2 - 1 teaspoon vanilla
1 loaf stale French Bread, sliced diagonally into 1-inch slices
butter & oil for frying
powdered sugar

In a shallow dish, mix all ingredients until well combined and sugar is dissolved.  Dip bread into mixture on both sides, making sure mixture soaks into bread well.  Pan fry slices on both sides in a small amount of butter and oil until olden brown.  Drain on absorbent paper before placing in a single layer on a large platter and dusting thoroughly with powdered sugar.

[jennybee1018]

Dec 5, 2013 17:20:42 GMT -5 dorothyinAus said:

Dec 5, 2013 5:25:29 GMT -5 jennybee1018 said:

Tell me more about Pain Perdu....what is it?

It's French Toast.  Literally translated it means lost bread -- a way of reclaiming bread that had gone stale.

We never used regular bread, we always made it with stale French Bread.  Since bread almost never lasted long enough to go stale, it was a rare treat around my house growing up.  New Orleans style French Bread is different from a standard baguette 00 the crust is crunchier and crumb is must softer.  And when it goes stale it gets really hard.  Pain Perdu is really best with stale bread -- it will develop the really nice custardy texture on the inside while the outside gets the nice crisp fried coating.

This is the recipe we have always used:

3 slightly beaten eggs
1/4 cup sugar
1/4 teaspoon salt
2 cups milk
1/2 - 1 teaspoon vanilla
1 loaf stale French Bread, sliced diagonally into 1-inch slices
butter & oil for frying
powdered sugar

In a shallow dish, mix all ingredients until well combined and sugar is dissolved.  Dip bread into mixture on both sides, making sure mixture soaks into bread well.  Pan fry slices on both sides in a small amount of butter and oil until olden brown.  Drain on absorbent paper before placing in a single layer on a large platter and dusting thoroughly with powdered sugar.

This sounds delicious!!!! Thanks for sharing :-) I think it may be the perfect breakfast for Xmas Eve morning ;-)

[crimsonandclover]

I'm so glad I had already planned on making French toast for lunch this week, because this makes me want it even more