Words Fail Me

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There’s really nothing to say here. Adjectives and superlatives can’t even come close.

Once again, Mother Nature gives us perfection.

Thank you.

Interview with Three Layer Cake

Matt
There are some sites out there that leave me gasping in shame about my lil ole page (which I thank you for visiting, by the way, and I mean that). Three Layer Cake is one of them. Run by Kristina G., this site describes itself as "Perspectives on what we eat, what we see, and what goes on around us in everyday life." 3LC gives my brain a work out solely based on the information it provides. It’s thorough, resourceful, and makes mine feel like it was drawn by a second grader. Not that there’s anything wrong with second grade illustrations, I’m just sayin’.

I had the most amazing chat with Kristina recently and left wishing I was her neighbor. Probably because I’d get to live in Rome if that was the case. Ok, not really, I’d live anywhere if it meant having a woman like her in my life. Halfway through our phone interview I really thought about turning the tables and interviewing her. She’s one of the most fascinating people I’ve had the pleasure of chatting with.

Anyway, if you care to read me ramble on about nonsense then you can read the interview I did with her. And even if you’ve heard me blab on and on too much already you can skip my interview and check out the list of others she’s featured. It’s quite literally an amazing resource and I’m thrilled and honored to be included.

You can visit Three Layer Cake here. My interview is here. 

Hope everyone is enjoying their weekend!

It’s Breakfast. It’s Dessert. It’s Gone.

Challahfrenchtoast

Or, alternate title: BE QUIET FOR A MINUTE, IS THAT POSSIBLE? KTHANKSBI!

This weekend Adam and I are hosting a very special guest. To say she’s talented would really be an understatement — this woman is simply amazing.  But between you and me (and you’ll really keep this between us, I just know it) I’m a little worried that I’ll never be able to get a word in with her. If you know her, she talks and talks and talks and talks and really won’t stop.  And just when you think she has nothing left to say she starts all over again. And on and on and on and on and on. About stuff. Just stuff. Enough, I always say, let me speak, woman!

Oh my darling K, I’m only kidding. I can’t wait for you to get here.

We have all sorts of nifty things planned for our guest. We’ll go apple picking this weekend, check out the sights around town, probably head out to an afterhours and dance until 6 am, you know, regular every day stuff.  And thanks to my wonderful partner, we’ll be able to indulge in a little French Toast Bread Pudding for breakfast, which I must say is one of the most indulgent things I’ve had the pleasure of tasting recently. Well, it wasn’t so much taste as inhale, as both dishes were gone so quickly that I was simultaneously embarrassed and disgusted for being such a pig.

But in the presence of our weekend guest I promise to be civilized and refined. Not like she’ll notice anyway, she’ll be chatty cathy the entire time.

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French Toast Bread Pudding from Bon Appétit
This is a great way to use up an entire loaf of Challah. This recipe is from Bon Appétit, a magazine that has been on the brain lately. And not only because I was seated next to the lovely Kristine Kidd at a wonderful event this past Monday evening. You know why.

Ingredients
12 ounces challah or other egg bread with crust, torn into 3/4-inch pieces
7 large eggs
2 1/2 cups whole or reduced-fat (2%) milk
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon freshly grated whole nutmeg or ground nutmeg

1/2 cup chopped toasted pecans
Warm maple syrup

Preparation
Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs
and next 4 ingredients in medium bowl to blend; pour over bread. Using
spatula, lightly press down on bread to moisten completely. Cover with
foil and chill overnight.

Place foil-covered dish in cold oven. Set oven at 350°F and bake 30
minutes. Remove foil and continue to bake until pudding is puffed and
golden brown, about 35 minutes longer. Spoon pudding onto plates,
sprinkle with toasted nuts, and serve with warm maple syrup.

 

makes 6 servings or if no one is home or looking it’s for one person.