My wife and some friends just launched a food blog. They’re all foodies and damn good cooks. Instead of just talking food when they get together, they’ve decided to do it online for all to see. The four of them are planning on posting once a week or so each, so there should be a decent amount of content out there.
My wife and I are currently on an extended vacation, seeing the world. We left about two months ago and will be gone until the end of March. During that time I will almost certainly not have the time to post anything here, but we are blogging about our trip on our travel blog. Check it out if you have a chance.
At the end of April I’ll return to California, TIBCO, the wonderful world of SOA, and everything else.
This website has been a mess recently. Up, down, errors on the main page. Random items showing up new in the feed. All the old posts showing up new in the feed. I apologize. I’m done messing around, and things should work properly from this point forward.
I love french toast. French toast has far more flavor to it than pancakes, and yet it still soaks up maple syrup just as well. Beyond plain french toast, you can make cinnamon raison french toast, stuffed french toast, and a variety of other variations. What’s not to like?
I’ve always enjoyed french toast, so when I saw the Toast Modern episode of Good Eats I figured I’d give making it a shot. The very first time I made Alton’s recipe, though, I was shocked at just how well it turned out. It was so good, in fact, that I poked around and looked at other recipes to see what made my amateur rendition of Alton’s french toast so good.
The very notion of eating Spam rubs you the wrong way, doesn’t it? Put that aside for a night, and this dish will make you reconsider how you feel about canned meat. For a healthier version, substitute milk for the heavy cream and Spam Lite for the Spam. I recommend trying it without the sauteed onions first and adding them a second time. Opinions are mixed as to whether or not onions add anything to this dish.
To serve two hungry people you’ll need:
Yogurt smoothies can have a pretty wide range of flavor and consistency. The yogurt is always the same, so the variety comes from the fruit and the liquids. The liquid is often overlooked, but it shouldn’t be; there’s a huge variety of flavors you can buy as a juice or a nectar but can’t easily find as fresh or frozen fruit. Adding only a small amount of such a liquid to a smoothie can enhance the flavor considerably without impacting the texture. After all, you want to drink your smoothie and not eat it with a spoon, right?
