I was so proud of myself for coming up with the French toast thing to mock the local weather people, but it appears that Adam beat me to it some time ago, and now he’s even got the t-shirts. So it’s his to keep.
Most of Eastern Massachusetts is about to get 6-10 inches of snow, with the possibility of a similar amount over the weekend. It seems that we’re in for one of those “Storm Of The Week” winters here, since this is the third weekend in a row with some sort of “weather event”. Winter weather stresses me out, so I am not a fan of lots of snow. If I recall correctly, we had bare ground and rain for Christmas last year after a couple of small snow events early in December, so maybe things will turn around, but it doesn’t look that way at the moment.
Apropos of the situation, here is Discover Magazine’s “20 Things You Didn’t Know” column for their latest issue, which has some pertinent factoids about snow.
Oh, and here’s our favorite Stuffed French Toast recipe at The (Real) Big Red House:
- 1 loaf Challah bread, cut into a even number of thick (1-inch) slices
- 8 ounces softened cream cheese
- 1/2 cup Dalmatia fig spread
- 2 eggs, lightly beaten
- 1 cup milk
- 1 teaspoon freshly grated orange zest
Spread half the bread slices with the cream cheese on one side, then spread the other slices with the fig spread on one side, and make “sandwiches” that are half cream cheese, half fig spread.
Combine the beaten eggs and milk and pour the mixture into a dredging dish (a pie plate works well), then add the orange zest. Dip a sandwich on both sides to coat with egg, and then place immediately on a hot griddle pan. Cook for a couple of minutes on one side until the bread has browned a bit, then flip and cook on the other. Repeat with each sandwich (you can probably do two at a time if your pan is big enough). Serve immediately.
