What a pleasure to meet with you again after the holidays. Let's just take a jiffy and check out the porch. Most of the greenery is parched and the red ribbons are unfurling. The once tightly wrapped garland is
weary and sagging. The overall mood is implying that it's time to take down, renew and refresh.
Inside, the teetering towers of crumpled wrapping paper and remnants of packing peanuts litter the ground. I'll have to admit that the room is upside-down. This temporary status of my space is swelling with keepsakes and memories of Christmas. Cleaning up will validate the very real truth that this year's celebration is indeed over. I'd rather hold on a little longer.
Perhaps a piping hot breakfast will delay the job for a few more hours. I know, let's make Upside-Down French Toast! This recipe comes from an old Girl Scouts book. It's delicious.
1/3 c. butter
1/3c. packed brown sugar
1 8oz. can crushed pineapple (drained)
4 eggs
1 c. milk
1/4 tsp. salt
6 1" thick slices French bread
Preheat the oven to 400 F.
Melt the butter in a 13x9 baking pan. Stir in brown sugar and pineapple.
In a shallow dish, beat eggs, milk and salt. Dip bread slices into egg mixture, letting bread soak about 10 seconds on each side. Arrange bread slices on top of pineapple mixture.
Bake for 20-25 minutes. Spoon on a serving plate, upside-down.
Makes 6 servings.
Have you ever noticed what happens when breakfast is on the menu? Families have more energy for the rest of the day. Lunch doesn't seem nearly as far off, and most of the family lingers... long enough to say, "I love you!"
Things will be right-side up in no time! Enjoy this easy recipe and let me know what you think. If I can make this busy day uncomplicated, all of us will have a better day!
From the porch,
Alis
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