I have to tell you, I kinda love a good snow storm. OK, I don’t really have to go anywhere today – so, maybe it’s easier for me. I still get that ‘maybe school will be canceled tomorrow’ excited feeling the night before. I even slept with my shades up last night so that I could see the white stuff falling when I woke. True.
During one snow event when we were little, as the heavy snow came down, my sister proclaimed: ‘SNOW! SNOW! We can eat again!!!’ (You, my follower(s) may now really think we were starved as children…no – maybe just food obsessed)
What my sister was talking about was the cinnamon-sugar-snow-bowls my mother would let us make with fresh snow.
We’d take a bowl out to the backyard, scoop up some snow, cover it with a tasty mix of cinnamon and sugar from a bear-shaped shaker and down it while watching the snow fall.
Yum. Pretty sure parents wouldn’t let kids do that anymore – what with the acid rain, pollution and potential dog pee, peanut allergies, Lyme disease etc.
I don’t know what it is about a good storm that makes me what to eat more. It sometimes even drives me to bake – see chocolate chip cookies. Maybe it’s the comfort of knowing that all of the potential weight gain will be well concealed by the eskimo-like attire I’ll be forced to wear if I venture out…maybe.
Last night I made Pot Roast – a truly hearty meal in preparation of the storm.
This morning it was French Toast (serves 2).
Tiny Apartment Tips:
- You can use slightly staled bread – you know you have some in your microwave or even freezer
- There’s no substitute for real maple syrup and there’s no excuse for serving cold syrup
- 2 TBSP whole milk/cream – ok, I only had 2%, but the fattier the milk, the better
- 8 slices of left over french baguette or 3-4 slices of bread – whatever you have. I had left over from the Baguette I bought yesterday at Fairway – best bread.
- 1/2 TSP of Good Vanilla – I just got the Nielsen-Massey Madagascar stuff at Williams-Sonoma during a post-holiday sale
- Real Maple Syrup
1. In a bowl, crack the eggs and whisk together with the milk and vanilla
2. Slice about 7-8 slices of last night’s baguette and dump them in the eggy mix – I soaked the first 5…then the rest for batch 2.
3. Let them soak for a bit – especially if you went the baguette route. Flip ’em over and soak ’em until they’re soft but not overly soggy
4. Heat a skillet on medium and throw some butter in there – it’s snowing, you can use all the butter you want, it won’t count. Plus the butter adds flavor and will help brown your breakfast.
5. Put the eggy soaked breads in the skillet. Be patient. Wait to flip until there’s a lovely brownness on one side – you can sneak a peek to check for brownness.
6. While waiting – heat your syrup – just nuke it for :20 seconds or so. I mean, what’s the sense of serving a warm breakfast if you’re going to ruin it with cold syrup. Seriously!
7. Flip the deliciousness and cook the second side until equally brown
8. Serve with warm syrup and butter
Every time it snows I can hear my sister’s voice – maybe she’s giving me permission to eat all I want until the storm passes. Maybe she’s just reminding me of how delicious life was with a bowl of cinnamon-sugar-snow. Either way, I’m heeding her message – Snow! Snow! We Can Eat Again!