Text 12497, 81 rader
Skriven 2007-02-21 02:13:27 av Amy Guskin (15940.babylon5)
     Kommentar till en text av rec.arts.sf.tv.babylon5.moderated
Ärende: Re: Interesting story to follow for B5 fans
===================================================
>> On Tue, 20 Feb 2007 20:59:38 -0500, Methuselah Jones wrote
(in article <Xns98DDD58FF6C5Dmethuselahaltgeekorg@127.0.0.1>):

> Carved in mystic runes upon the very living rock, the last words of
> Charlie Edmondson of rec.arts.sf.tv.babylon5.moderated make plain: 
> 
>> Methuselah Jones wrote:
>>> Carved in mystic runes upon the very living rock, the last words of
>>> Amy Guskin of rec.arts.sf.tv.babylon5.moderated make plain: 
>>> 
>>> 
>>>>>> On Sat, 17 Feb 2007 07:49:24 -0500, Methuselah Jones wrote
>>>> 
>>>> (in article <Xns98DA4F955C289methuselahaltgeekorg@127.0.0.1>):
>>>> 
>>>> 
>>>>> Carved in mystic runes upon the very living rock, the last words of
>>>>> Jeffrey MacHott of rec.arts.sf.tv.babylon5.moderated make plain:
>>>>> 
>>>>> 
>>>>>> Angelika Tobisch wrote:
>>>>>> 
>>>>>>> Yeah, and most of the US is where it is today because of the
>>>>>>> intervention of the French during the American Revolutionary War
>>>>>>> or, 
>>>>>> 
>>>>>> Random amusing historical thought: 20 years before the French
>>>>>> joined the fight against the British, the Americans (in this
>>>>>> context, the 13 Colonies) were fighting against the French.  15-20
>>>>>> years *after* the American Revolution, the Americans were again
>>>>>> fighting the French. 
>>>>>> 
>>>>>> Doesn't have anything to do with anything in this conversation, but
>>>>>> it's something I like to bring up when France's help in the
>>>>>> American Revolution comes up.
>>>>> 
>>>>> This also doesn't have anything to do with the conversation, but I
>>>>> remember when I was six years old, thinking that "Europe" sounded
>>>>> like "syrup"; to this day, sometimes when I hear the word I get a
>>>>> craving for French toast. << 
>>>> 
>>>> Hee.  Or Belgian waffles?
>>> 
>>> Waffles are good, but I'm partial to French toast. I make awesome
>>> French toast.
>>> 
>> Oh, Yeah!  Nothing like good French toast.
>> 
>> Add some orange juice concentrate and some cinnamin, maybe a touch of 
>> nutmeg.  Or, if no orange juice, try a little vanilla extract...
> 
> I like to use vanilla-flavored Coffeemate creamer; if that's not 
> available, then just regular cream and vanilla.
> 
> I start with the eggs and beat them thoroughly. I then blend in the 
> spices: cinnamon, nutmeg and cloves. It's important to add the spices 
> before any liquids, as they'll float and be more difficult to blend in. 
> Then the creamer (or cream and vanilla), and a dash of rum (or rum 
> flavoring). I like to let the bread get thoroughly saturated, then cook 
> on a hot skillet. Mmmmmmm.<<

That does sound _really_ good.  And weirdly, I'm not averse to the 
vanilla-flavored creamer idea, especially since I always keep some form of 
powdered creamer in the house for emergencies (but I wouldn't necessarily 
have cream in the house if I wanted to  make French toast on the spur of the 
moment).  Now the important question: what kind of bread do you like to use?  
This is practically the dealbreaker in my marriage: Paul likes ordinary 
bread.  I prefer the big, puffy sort of bread -- even challah can be nice as 
French toast.

Of course, French toast has been much less elegant and tasty since I was 
diagnosed as a type 2 diabetic -- no more maple syrup for me.  It's 
no-sugar-added pancake syrup only.

Amy
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