Periods of insane and relatively over the top kitchen activity can be followed by days of well, the total opposite.
The day after whipping out seven hundred and ninety three food projects is probably going to be followed by a day where breakfast, lunch and dinner subsist of crackers and cheese or toast with - well, nothing, because I don't feel like pulling that jar of jelly out of the refrigerator.
Days where I don't even want to think about pulling a pan out of the cupboard, let alone actually doing so.
I am kind of feeling that way today.
Fortunately, there was some yogurt in the refrigerator for breakfast. Lunch consisted of Combos. (Yes, I hang my head in shame). And I am so getting The Dude to take us out to dinner tonight. (He was smart enough to make the suggestion - I think he knows the drill...)
I don't mind the hustle while I am in the middle of it and I love seeing it all come together; but when it's all over, well, I'm over...
Fortunately, I made this week's French Fridays recipe LAST weekend while I was in the middle of a pre-Thanksgiving baking frenzy.
Fresh challah was in the house (Yes, I KNOW you're supposed to use stale bread; but darn it, I had fresh homemade challah in the house). I had the eight dozen eggs and seventy five cups of heavy cream that this recipe seemed to require. Sugar? Of course, there was sugar.
There isn't much to say about this - it's French toast, for Pete's sake. Except for the step of sprinkling sugar in the pan to encourage the crispy sugar crust, it was exactly what I kind of expected.
Have a great weekend all.
Thanksgiving dessert buffet :-)
This post participates in French Fridays with Dorie. If you're craving some breakfast now, a similar version can be found here on the Bon Appetit site.