That is a crunchy little bite of Mister Toast which is a rather neat blog by the co-author of Krazy Kids Foods. I’m having a grande olde time looking at his collections of retro food packaging and the like. Theres something so sinister about Kellogg’s cereal in the 1950s. Especially Sugar Smacks. *shiver* Wtf’s with that clown?? Anyway if you have any interest in cartoons, vintage graphic art or toast, have a poke around, its worth the while! He also has a FlickR page, here.
It’s Sunday and I’m at home in Barrie. It was snowing loads earlier, big thick flakes. We went on a family excursion to find Mario Party 8 for the Wii to quell my craving to brutally squash opponents without mercy. No Luck. Everyone else must be having Super Mario murder lust as well. Perhaps it is for the best, for although my potential on the PVP battlefield is immeasurable, I frequently slay my own teammates and am purportedly prone to shouting and biting. Now its all blue skies and sunshine is invading the house like the Mongolian hordes. Im sitting in it, having a cup of tea, it’s nice.
Here’s some springy stuff Im listening to. “I Make This Sound” and “The Floor Is Made of Lava” are two of the best band names I have ever heard. One makes better music than the other though…
The Mae Shi – Lamb and the Lion.mp3
Grand Archives – Miniature Birds.mp3
I Make This Sound – One, Two, Three!.mp3
The Floor is Made of Lava – Told Her I’m from Compton.mp3
Regina Spektor – Honor.mp3
Chainsaw Kittens – Sore On The Floor.mp3
Paul Simon – Kodachrome.mp3
Dad’s Diet Tip for the Day:
I brought up for my family a couple of dozen frozen croissants from the shop for them to bake and grow fat and happy! I cant even look at croissants anymore, they fill me with evil and illness. Didnt stop me from eating one today though! Bleaugh. I’m aware that there are those of you who have not yet become afflicted with the croissant-triste (rough translation from French that I just made up now is Pastry Regret– like vin triste only with more carbs). Here are two recipes for the select few who don’t immediately shove every croissant in sight into your mouth and they last long enough to be called stale. Ive made the French Toast Avignon before in my apartment up north, only with Wonder bread instead of delicious croissants, so less impressive but still tasty as all get out. Maybe you could eat this with maybe a little ice cream. Oh Baby. Just a suggestion…
Makes: 12 servings
1 loaf (8 oz.) French bread, cut into 1/2-inch cubes (about 6 cups)
1-1/2 pkg. (8 oz. each) Cream Cheese, cubed
2 cups milk
1/2 cup maple-flavored or pancake syrup
1/2 cup Pecan Pieces
PLACE bread cubes in greased 13 x 9-inch baking dish; top evenly with the cream cheese. BEAT eggs, milk and syrup with wire whisk until well blended. Pour over ingredients in baking dish; cover. Refrigerate overnight.
PREHEAT oven to 375 F. Bake, uncovered, 35 min.; sprinkle with the pecans. Bake an additional 10 min. or until center is set. Serve with additional syrup, if desired.
Nutrition (per serving) Calories 290 Total fat 12g Saturated fat 8g Cholesterol 175mg Sodium 290mg Carbohydrate 23g Dietary fiber 1g Sugars 11g Protein 10g
French Toast Avignon
1 – 1 1/2 day old croissants per person, sliced in half, horizontally.
Batter (for four to six persons):
1 cup orange juice
1 cup milk
2 tablespoons sugar
1 teaspoon salt
1 teaspoon vanilla
Sauce (for four to six persons):
2 tablespoons corn starch
3 tablespoons sugar
1 cup orange juice, maybe with a dash of Grand Marnier or a gallon of Triple Sec
Zest of one orange
1 orange, segmented, seeds and centre pith removed.
Preheat oven to 350F. Whisk together egg mixture. Dip each half croissant in mixture and place on non-stick cooking sheet, two pieces cut side up, one piece (a croissant top), cut side down, for each 3-slice serving. Bake for 20 minutes (do not turn).
Stir corn starch and sugar together in small saucepan. Stir in juice and orange zest and heat to boiling, stirring constantly, until thickened. Add orange segments. If it gets too thick, add more orange juice.
Place two baked croissant slices cut side up (as baked) and one top piece cut side down (as baked) on each plate. Top with orange sauce, including a few orange segments. Dust with icing sugar and serve immediately. OR ELSE. I MEAN IT. GET THAT SHIT ON THE TABLE.
Recipe works well with raisin bread and/or French loaf too, of course. With these breads, you may prepare all in advance and hold overnight in refrigerator; however, croissants are too flaky to withstand the fridge overnight. We also put maple syrup on the table, but it is seldom used, as the orange sauce is adequate for most.
Now I’m off to fold #3 of 6 loads of laundry I brought home with me. I’ll have to be stealthy about it. Oscar, the most Smoochable Poochable, can always tell when I fold my laundry and something about poly-cotton blends makes him want to play tug-of-war. Until next Blog, stay sticky my boo’s.