Nuts and Pomegranates or Some Basics

It’s been a week but it seems like it’s been months.  This month we launched Red Bread.  A place where I get to indulge my wild yeast and decadent imaginations in the form of something hearty and sweet that you can eat!  It’s been a busy month of flour testing, chocolate tasting, walnut research, butter comparisons….you name it we have eaten it, in the name of Science!

So I haven’t been cooking anything wonderful up here at the  home front, as most of my efforts have been in a much more high tech kitchen.  In our little yellow cottage by the sea we’ve been snacking between the busy hours on nuts and fruit.  So here are some tips from our week as forest animals.

Double Dipped French Toast with Homemade Syrup or Our Hero In the Hospital

I make a damn fine french toast.  In fact, it’s the first thing I did well so I hold it close to my heart.  The first time I made it David and I, talked about opening a bed and breakfast the whole time we ate.  It’s wonderful when food makes you feel that daring and confident.  The idea of a restaurant still bounces around but we have other endeavors to accomplish first.

The best french toast comes from day old bread, so it holds up sitting in batter a bit.  Some people are married to a particular kind of bread and yesterday I used a popular choice – French Loaf.  But usually french toast gets made in my house with remnants of all the breads we’ve bought at the Farmer’s Market mixed together.  The variety on the plate makes it really really yummy, and I encourage you to mix it up.