Half is Better Than None I Suppose

My plans for today had included gathering, documenting and bagging/tagging our charity crafting projects for Baby’s Bounty and making a big batch of French toast for the freezer to use up some eggs and bread.

I opted for beginning the cooking part while it was still cool in the morning. Making as much French toast as I planned would definitely heat up the kitchen for a long while. I spent two hours on my feet but I got it done. I used up a loaf of wider sliced buttermilk bread, a fairly small square loaf of rather dry whole grain bread, and a slightly smooshed bag of smallish hamburger buns.

I ended up with 7 tubs with 4 each, 1 tub with 8 in it, and 2 tubs with 8 burger bun halves. I will not need French toast for a long while. I only eat perhaps a slice a week, sometimes two but that’s rare. I even had some egg/milk mixture left which I poured into a peanut butter jar. It looks like enough for two days’ worth of veggie omelets.

I do see a problem and I’ll work that out. The smallish square loaf of whole grain is very dry and dreary. I no longer use bottled syrups because most of them are all corn syrup. Even Log Cabin has a lot of corn syrup. And for as seldom as I grab a slice, it’s senseless for me to buy expensive real maple syrup. So I’m having fun coming up with better choices to moisten my French toast when I use it.

I do sometimes spread a slice with peanut butter or cream cheese, but I want something wetter for those really boring slices. I’m thinking some of the home made apricot preserves a friend brought me from their garden. Moist, sweet - I’ll keep that jar just for that - I’ve just decided. That was easy.

Tomorrow’s another day and I’ll have a go at those baby items...