Sunday, October 10, 2010

Good ol' French toast

Nothing says "Saturday morning" like French toast and Bugs Bunny. To me, anyway.

Plus, I had a whole bottle of fresh-from-the-tree maple syrup from Vermont, which just cried out to be sampled. Turns out? Best. Syrup. Ever.

You probably already know how to make French toast. Whip together an egg or two with a little milk and a splash of vanilla, maybe a little cinnamon. Soak bread slices in this, then fry on both sides in some melted butter in a medium-hot skillet. Serve with butter and syrup.

And please, please, for the love of God, make sure it's REAL syrup. Aunt Jemima and other brand-name syrups are merely flavored corn syrup. If you check the label, there's never been a molecule of real maple syrup anywhere near that bottle. Real maple syrup (especially the fresh kind) is to Aunt Jemima what fresh fried chicken is to a week-old, lint-and-cat-hair-encrusted chicken nugget you found in the sofa cushions and ate anyway. It's a little more expensive, but it's money very, very well spent.

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