it's my late father's birthday and im making my annual feast of french toast. my dad was a
the swiss mister is amused that it's called french bread. i think they call it eggy bread or something like that. and it's not super popular around these parts.
but for me, it's just one of those things that i will always love and always make. and especially on dad's birthday. my recipe is not so much a departure from the "traditional" means of preparing this customary dish, and it is how ive been making it since i was 9 or 10.
vanilla from mexico (the real deal)
the exciting thing i decided to try was a whiskey butter with crunchie bits of yum. i visited my friend nicola today, and she made some honeycomb! she was making it for a very special pancake brunch she's having tomorrow. her plan is to crumble the honeycomb into the butter. wow, i thought, that sounds awesome. and then she gave me some honeycomb so i could try it too. and zam-wow is it good! it remembers me (this is the cute way my husband says reminds me) eating Crunchies in northern ireland.
my dad enjoyed a whiskey now and again. and im the same. i decided to whip some butter with whiskey (and a little powdered sugar for good measure) and fold in the delicious honeycomb crunchie bits.
this, my french toast, and a side of breakfast potatoes (i like mine with basil, salt, pepper, and chives), was a divine remembrance dinner.