Well Dined

4Jan/162

Classic French Toast

Well Dined | Classic French Toast

I love to make French Toast this time of year.  My husband loves it, too, he says that my French Toast is the best (so sweet <3).  I think the secret is to definitely use brioche or challah, that plus a million ingredients in the batter - read on!

Well Dined | Classic French Toast

In addition to eggs and cream, I use vanilla, cinnamon, nutmeg, orange juice, lemon zest, and sherry.  So many flavors!  It is so worth it.  But I'm getting ahead of myself.  First, either slice the bread (thickly, 1 inch) the night before and leave it out to get stale, or toast it slightly in the morning.  Then make the batter and soak each side of the bread for 10 minutes.  Just before you cook the toast (in butter, of course), sprinkle one side with granulated sugar - this will created a yummy bit of caramelization.  Do the same to the other side before you flip it over to cook.

Well Dined | Classic French Toast

Top with lots of butter and some maple syrup.  Yum.  This is definitely the perfect French Toast - custardy in the middle, little bit of caramelization, lots of flavor.

17May/130

Juicing

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About a month ago I got really excited about juicing after watching a documentary called "Fat, Sick, and Nearly Dead."  The man in the film goes on a 2 month long juice fast, which I was definitely not prepared to do.  I wasn't even prepared to do the more standard 7-10 day juice fast.  But I did like the idea of using juices to consume large quantities of raw vegetables in a more palatable manner.  So I bought a ton of veggies and went to work.

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I started with a recipe from the doc's website and added a little to it, using carrots, bell pepper, apple, ginger, golden beet, fennel, and mango.

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Gorgeous color!  I used too much ginger, though, it had quite a kick.