It was such a fine
summer winter weekend. I got to spend some quality time with my man at the beach in Orange County. What? The beach? Yep. The beach. It was high 70’s and beautiful this weekend. No big deal.
Okay, I’ll stop rubbing it in for those of you living in the low negatives.
One of the many reason’s I love Chris is because he eats everything I put in front of him and loves it! While I’ve often referred to him as the garbage disposal, I always mean it in the nicest way possible. How can I not love someone who says “Mmmm” after everything I feed him and then proceeds to eat 3 more servings of it? I also adore that when we go out to dinner we always order strategically so that the items are mutually delicious and we can swap plates half way through. Oh, AND we are perfectly comfortable discussing what’s for breakfast the next day as we chow down on a three course meal for dinner. We like food.
On Saturday night we went to a delicious dinner at Summer House in Corona Del Mar that was part of restaurant week. For $50 we each got an appetizer, entrée and a dessert. Whata deal! I always said I was a cheap date. Anyways, as I ate Ahi Poke with crispy wontons chips and stole nibbles of Chris’s salad, he brought up a particularly grand idea for breakfast on Sunday morning. We proceeded to discuss breakfast over a 12 oz. steak and a macadamia nut crusted mahi-mahi. After the chocolate soufflé and ice cream topped with fresh berries, Chris drove us to Ralphs (while sedated in one of his famous food comas, scary I know) and we grabbed a hearty loaf of day-old French bread to make none other than the Super Simple French Toast.
¼ cup of milk
¼ tsp nutmeg
½ tsp vanilla
1 tsp of cinnamon
½ tsp of salt
Butter for frying
6-8 (1/2 in.) slices of crusty French Bread
Mix together the eggs, milk, spices, and salt and pour into a shallow dish.
Places bread slices into the mixture and allow them to soak for 30 seconds on each side.
Melt a pad of butter in a hot pan and place the slices of bread in the pan over medium heat.
Let them get nice and crispy on the outside yet still soft in the middle, 5-7 minutes on each side. Serve with maple syrup and if it’s in the upper 70’s in your town take a seat in the back yard with your loved ones, a cup o’ Joe and these babies:
Oh, did I mention that Chris can make a mean over-easy egg? Or three?! His egg flippin’ skills are unparalleled.
From the Little Yellow Kitchen,