Sunday, July 6, 2008

Vache Perdu

We spent the whole day yesterday at the zoo. I stood for ages, cooing at a two week old gibbon and his mommy. Charlie went on his first pony ride. Japanese deer with velvet antlers and anime eyes came out of a dark, cool forest to nibble corn from our hands.

We topped off the whole affair with a picnic of organic local strawberries, fried chicken, and biscuits. It was a long, fun, hot day.

And as a result, we were floppy like jello this morning. John made some hot chocolate. We sat around with the paper for hours, sipping his spicy brew and trading political commentary, then eventually I made these french toast sandwiches:

1 stale brioche (I used our standard, from Boulangerie La Vendeenne), sliced thinly

Organic butter

5 eggs (We get ours from Wooly Mountain Farm. The chickens' diet of organic grain and oyster shells produces such a muscular yolk that they're hard to beat. Whoops, I made a punny!)

1/4 C cream

Vanilla to taste (Did you know that vanilla is the sex organ of the orchid, a tropical flower that grows on the sides of trees in the rainforest? I like lots in my french toast--and everything else)

Zest from two lemons (we get organic ones from Peet's Frootique in Halifax)

1 pkg La Vache Qui Ri

Heat the pan on low/medium. Beat the eggs, cream, vanilla, and zest together well. Soak bread pieces in the mixture, turning over after a few minutes. Drop a dab of butter in the pan (I like stainless steel with a copper bottom for this.)

After browning the bread on both sides, remove and plate. Make the slices into cheese sandwiches, using 1/2--1 triangle of cheese per sandwich. Serve and eat by hand. Delicious!

(And a little maple syrup as a dipping sauce doesn't hurt.)

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