sourdough french toast

i love french toast. anyone who knows me well, knows that i must try every french toast i come across. oh, and then re-try it. because i love it.

my favorite way of making french toast is very simple, and often you get to use up the last couple pieces of bread that otherwise might get thrown away...in my case, I used the sourdough bread I make several times a week.

eggs, milk, sugar, cinnamon & nutmeg
all wisked up in a low bowl - dip or soak your bread in it.

the longer you soak, the tastier the french toast will be, but your bread may fall apart if it is too full of mixture, and might take a long time to fully cook through. try it out, you will find the right amount for you. i set them in for a few minutes on each side, then they hop in to a preheated pan or griddle for cooking. i like medium heat for french toast because i don't like burnt outsides.

i like cutting my french toast up into bite size pieces, toss in some powdered sugar and my bramble berry preserves that i made last fall from my berry bushes.

since it is sugaring season, its only fair to use boatloads of fresh maple syrup if you can get it!
i'm lucky to have some very sweet neighbors in the business for many generations - if you have not hit a sugaring house, you are missing out.

now again this french toast recipe could be changed to kahlua, or chocolate chip & coconut - or apples & cinnamon....you get the drift. mix it up, i do all the time, i love french toast. especially on sunday mornings.

leftover spinach salad omelet

Any day I can make an omelet for breakfast is a good day. Any day I can recycle last night's salad into a omelet is even better!

This only works if you don't put dressing on your main salad, dressed salad gets icky too fast to reuse in the morning. The greens really need to be spinach, kale, collard- any green bit of goodness that is good cooked.

My salad leftovers were whole baby spinach leaves, chopped broccoli, slivered almonds, hemp and flax seeds. Tons of vitamins, minerals and protein for a busy day ahead.

I threw all that into a pan with a bit of olive oil on medium heat and got it all nice and wilty (i'm sure that is not a cooking term)

In the meantime, take two eggs, scramble with salt and pepper in a bowl with a whisk.
I use one yolk, two whites, you should use however much you need for your family, or for the amount of leftover salad you want to use.

Pour in the egg mixture once your salad is "wilty". Scrape your omelet into the center until it starts creating a solid mass - cook it up on both sides, toss on a bit of shredded Parmesan or Romano cheese if you wish, then fold up and let melt for a minute or so. flip it once more for good measure, and voila!

It always makes me happy to make the most of my food, waste not, want not!
What could you throw in to your omelet this morning?