Keeping it straight and simple and syrupy at the Roediger House last Saturday night: brioche French toast, with a tried-and-true recipe that suits us just fine.
It was uncharacteristically warm—mid-60s, before rain showers moved in early evening—so it was a pretty pleasant four-mile walk mid-day. But it sure is nice to return and be enthusiastically greeted by pooches like these (pictured above, from morning hang-out time that day).
"French Toast," by PJ Hamel of King Arthur Baking online.
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