Dunk & Crumble

breakfast

Carrot Apricot Mango Muffins

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Home feels good.  It’s hot in Seattle, our plants are sad and I’m jet-lagged as hell, but still.  Home!

I ate an entire box of macaron cookies from Pierre Hermé on the plane ride back (I mean, what else is a person supposed to do when she’s spent all of her airport time buying chocolate at duty-free instead of a new book to read, and it turns out the plane is an old one and there are NO TVs?!?  Pray, tell me), and between that and the endless pounds of jamón I consumed in Spain, I think it’s time for some VEGETABLES up in here.

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Or, you know, muffins.  Eeeeasing back into it, people.

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Waffled French Toast

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It rained all weekend here, and I didn’t want it to end.  The weekend, I mean, and maybe even the rain.  I cozied up with (too many) fat slices of pie and a terrible/awesome line-up of movies on tv (Major League, Footloose, Sister Act… I could go on but I’ve got a rep to protect) – needless to say, it was GREAT.

And now it’s Monday and, I don’t know about you, but I think that sometimes Monday needs a big, juicy fist to the face.   So we’re making french toast!  In a waffle iron!  On a weekday!  Take that, Monday.

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I’ve been leafing through Dan Shumski’s Will It Waffle? for the past few weeks and, in the matter of classic french toast, I just had to know: would it, indeed, waffle?

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The answer is yes, my friends.  The answer is YES.

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Bonuses to waffling french toast (as opposed to employing the traditional skillet method) include but are not limited to: the elimination of flipping and/or babysitting; extra crispy edges; and, most importantly, the creation of delicious divots for maximum syrup collection.

So not only will it waffle but, indeed, it should.  Let’s kick this Monday in the shins with waffled french toast!

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