#35: Cook with butter

I’m so depressed by the lack of chocolate in my life that I currently struggle to stay awake. Fortunately, I have a trusty envelope of Easy Awesomeness, which I cracked open today and found this gem. I’ve also been mainlining “Gilmore Girls”, and the food onscreen has been making me hungry. So today, for the first time in living memory, I made French Toast.

I mixed 1/4th cup of milk with one egg in a bowl, soaked two slices of white bread in it, fried them in butter, then spread them with more butter*, and sprinkled the results with sugar.

I forgot to take a photo, but French Toast is one of the most buttery-summery-toastedy-looking dishes on earth. Play along at home rating: extremely easy and rewarding.

Here’s another fiesty figure of history – but be warned, I was too morose to sit at the computer long enough to read it, so I don’t know the rating.


A more detailed version of her exploits:

*and extra butter

Coming soon: Fly a kite. A better mood. Etc.

Published by Felicity Banks Books

I write books (mainly adventure fantasy for kids and young adults), real-time twittertales, and a blog of Daily Awesomeness. @Louise_Curtis_ and http://twittertales.wordpress.com. My fantasy ebook is on sale at https://www.smashwords.com/books/view/278981.

9 thoughts on “#35: Cook with butter

  1. I suggest the addition of a sprinkle of nutmeg in the egg mix….. It adds that extra something. And use raw sugar – the slightly molasses taste is wonderful.

    1. Sounds good, Ann. I had a feeling a little bit of cinnamon might be a French toast thing. What do you think?

    1. Ann: I think cinnamon and nutmeg are fairly similar. Well worth switching around in experiments.

      1. I find them very different. I would add cinnamon to the sugar, but not the egg mix……

      2. Ann: fair enough. I associate nutmeg with drinks (milkshakes etc) and cinnamon with cinnamon toast and/or pie.

  2. Buttered rice!

    Melt a good chunk of butter in a saucepan, add rice and stir it around until the butter has been absorbed. Add your favourite type of stock (fresh, cartoned or from powder – any will do). Boil it with the lid off until the liquid level is below the top of the rice, then take it off the heat, put the lid on and leave it for 5-10 mins.

    If you want to make it healthier (and even tastier!) add garlic (and/or peas, diced carrot, shreds of cooked chicken, bacon, …) when you add the stock.

    So damned delicious, and very inexpensive.

    1. W: Thank you! I was thinking about your buttered rice only a few days ago. Is the rice cooked or still raw when you put it with the butter? Inquiring minds need to know!

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