Sunday, July 11, 2010
Shadow Shot Sunday
This picture describes our quintessential Sunday morning breakfast. Black coffee (for me, everyone else takes cream and sugar) and the crosswords for my sweetie. He is some cocksure of himself doing this puzzle in pen!
I love the way the shadows bring out the elegant pattern of my china. I get a surprising amount of pleasure from sitting down to a meal with these unassuming, cream-colored dishes. They are to me much more beautiful than other, more expensive, patterns I might have gotten.
Thank you to Harriet for giving me the "Shadow Shot Sunday" idea and opportunity.
This morning I made one of my favorite breakfasts: pain perdu (aka French toast). I love sweet potatoes and when I cook them, I always bake extra, then puree them and freeze them in 1/4 cup portions. The night before I make pain perdu, I leave a couple portions out on the counter to defrost. Here's my recipe:
5 slices of whole wheat bread
1/2 cup pureed sweet potato (butternut squash works too)
2 tablespoons cinnamon (I love cinnamon and really don't measure. I probably put lots more.)
1/2 tablespoon nutmeg (ditto what I said about cinnamon)
Heat 1 tablespoon of oil in a cast-iron skillet to medium-high.
While that is heating, mix sweet potato, egg, cinnamon and nutmeg. Liquid will be thick.
Dip a slice of bread (both sides) into the mixture until it's saturated.
Put the bread in the skillet and brown on both sides (about 2 or 3 minutes per side).
While one slice is cooking, be soaking the next.
I like to eat mine with powdered sugar, Gem and Sweetie (dear husband) like maple syrup. It goes great with fresh berries or any seasonal fruit. Yum!