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.](https://i0.wp.com/terriheal.com/wp-content/uploads/2014/04/DSC_09461-300x225.jpg?resize=455%2C341)
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 ;)](https://i0.wp.com/terriheal.com/wp-content/uploads/2014/04/DSC_09431-300x225.jpg?resize=452%2C339)
The remainder of the process was typical although after all of our cutting we couldn’t bring ourselves to waste the “doughnut holes”.
![She was also quick to point out the radial symetry but I thought it looked more like a nuclear hazard symbol or a face. What do you see?](https://i0.wp.com/terriheal.com/wp-content/uploads/2014/04/DSC_09441-e1398152663985-300x225.jpg?resize=335%2C251)
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