I have participated in Food Revolution Day the past few years by continuing to teach my kids some basic life skills primarily the ability to be able to prepare simple, healthy, tasty and affordable food.
Very serious teenage chefs preparing for a Food Revolution.
Spring is a time for new beginnings, probably not a coincidence that Jamie Oliver has timed his campaign for Food Education for Children around the world for this season.
My son stirring the pan full of vegetables
Each year I choose a recipe from Jamie’s suggestions (this year Pukka Yellow Curry), make sure I have all of the ingredients on hand and print out the recipe. I coach them along the way but if there is a short accompanying video to help wrap their heads around the concept then that can be helpful.
I am new to this area of the web but I’m diving into my first blog post.
The first stroke on a fresh page can be very intimidating so I thought
“Where better to start than at the beginning -with breakfast!”
French Toast cut like a doughnut, with berries, kefir, maple syrup & mint.
As I grew up one of the standard cook books our family would refer to if in doubt was The Joy of Cooking. When I moved away from home I was gifted my own copy from my mother and I’ll likely do the same for my own children when the time comes.
Last Sunday morning as I was doubting my memory of the correct ratio of eggs to milk for French Toast I turned to my trusted textbook. The answer was much as I suspected (1 egg to 1/4 cup milk, for 2 slices of bread) but I noticed in the method was the suggestion that the bread could be cut with a doughnut cutter! I had the time to indulge in the novelty shape but I had no cutter but have no fear, I was sure I could MacGyver a suitable tool.
With the help of my daughter (an aspiring scientist), we made out wonderfully (see below).
She insisted on cutting 1 slice at a time to assure the accuracy of the circles 😉
The remainder of the process was typical although after all of our cutting we couldn’t bring ourselves to waste the “doughnut holes”.
P.S. If your someone who doesn’t like the centers of the toast to be soggy, this may be the method for you!
“I went to a restaurant that serves “breakfast at any time” so I ordered French toast during the Renaissance.” ― Steven Wright