Thursday, October 4, 2018


 Peas and Pods 
Thursday, October 4th, 1941
Ann Rice, born in New Orleans and Roy Blount, Jr. born in Indianapolis, IN and then transported to Decatur, GA, where he grew up.
Occupation  of both:  Writers

She - Gothic fiction, erotica and Christian literature.  Go figure
He - Sports Illustrator columnist, reporter, humorist

Dubious moral:  astrological twins, sure; same profession, exactly; differences, 365.

Upside Down French Toast
This comes to us from the "Celebrate Chicago!" cookbook by the Junior League of Chicago.  They bill it as "Healthy Brunch French Toast but I think you'll agree "upside down" works better.  I will include the "healthy ingredients," but I think we all know what can be done with that naïve idea.  French Toast is a breakfast dessert!  So, somewhat defiantly, we present  Upside Down French Toast.  Comments are my own and were not included in the recipe.

1 cup maple syrup
1 loaf French bread cut into 8 slices.  Visualize a 12 in. baguette cut into only 8 slices.  Yes.  "Healthy" indeed.
egg substitute (basically chemicals) equal to three real eggs
1 1/2 cups skim milk - the blue stuff
2 teas. vanilla extract
1/2 teas. cinnamon
3/4 teas. nutmeg

Spray a baking pan with nonstick cooking spray (more chemicals)

Pour the maple syrup into the pan and arrange the bread over it.
Mix the other ingredients up and pour the whole mess over the bread.  Add nutmeg to garnish.  A faint mist of smoke may rise from your pan as the chemicals mix.

Chill for 8 to 10 hours and then bake it at 350 for 40 to 45 minutes until top is golden brown.  Serve with extra maple syrup.

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