In honour of my son Tyler who is going back to school today after his Reading Week at college (something we more honestly called Slack Week when I was at university), I am going to provide you with a recipe of sorts – one that I am going to make for him this morning for the third time this week.
He loves French toast. Loves it. Can’t get enough of it. And he is always appreciative when I take the little time it takes to make this breakfast of champions (though sometimes we make it for lunch, and on occasion, supper.)
Tyler is my picky eater. Every family has one, but since he has been away at school his taste buds have expanded to include salad, grilled cheese sandwiches (his must have real cheddar cheese, bacon if he has it, and raspberry jam) and stuffed pasta (he used to eat pasta with just butter and salt—now he will eat three cheese ravioli), and sweet potato fries.
He was never a picky eater by choice—some things appealed to him and other things did not. Food had a yuck factor for him, and some of it still does, but I find it interesting that once he has been exposed to a variety of other foods outside our home, he is more likely to try them. He has five roommates in the house he lives in at college (which is only two blocks from Fanshawe in London) and so he is exposed to a lot of different tastes. They all have one thing in common though: Pizza (which I consider a major food group and so do they).
I remember when I was in university (about the time that pizza was brought to the new world), I would eat pizza almost every night in residence—a bunch of us would go together and order one after studying or getting back from the school pub.
I realize I have digressed from today’s recipe—but French toast is not all that complicated.
French Toast à la Tyler
White bread – as many slices as you need to feed the people you are feeding ~ Tyler always has 3
I egg for every three slices of bread
Splash of milk
A little vanilla
Cinnamon sprinkled in
Syrup and butter – enough to drown the toast
Using a whisk, whisk the eggs and milk and vanilla and cinnamon together. Dunk the bread and put it in a hot frying pan. We just got a new big non stick frying pan and can cook three pieces at once. We flip them when one side gets nice and toasty. I eat the burnt ones.
I know this is not an official recipe – it is just a bit of a map that takes us on a journey to syrupdom. It is meant to be more nostalgic than directive—but it is the last day I will see Tyler for several weeks (Easter is coming up)—so it is my goodbye to him today. (Don’t feel too sorry for me, I email him every day and I am one of his ten on his phone plan that he can call without charge—so we talk a lot).
Do you have any nostalgic recipes that give you or your family bliss?