Possibly the most boring cooking post ever, even for this blog.
First an update. Remember that sun dried artichoke chicken that I hated so much? I sliced it into strips and sauteed it with the tomato/artichoke mix that was on it, and put it on some rice. That was delicious! Man oh man, if it had been that good the first time around I wouldn't have thrown away the recipe! Anyhow...
French toast, in the beginning:
I put the nutmeg in the picture there because when I was a kid, we put nutmeg in the French toast egg mix. Then I reread the recipe and it didn't call for any. I know we did, though, because we had a cat named Nutmeg and we'd joke about putting the cat in the French toast. We had a very discerning sense of humor, back in Kansas in 1982.
Side note: Nutmeg only ever had one kitten. His name was Patches and he was born in my hair. Remind me later to tell you that story.
Anyhow, I put a pinch in, mixed it up, and used some store bought bread because I didn't trust the bread I made not to crumble.
The recipe said to put some butter on the griddle/skillet and cook it up. My dad said never to do that because the butter burns, so I used Pam.
It was going pretty well. Nothing was burning, getting fucked up or anything.
So...um...it turned out fine. It was kind of bland. I don't have any syrup so I put some apple butter on it. Nothing interesting to report at all. But I want to take a minute to talk to you about something I hear about all the time: apple butter.
I know some of you haven't heard of apple butter, and others have heard of it but haven't tried it. I know it looks weird. I had a roommate once who threw out a brand new jar of apple butter because "it looked funny, like whatever it was it had gone bad." I know it looks like apple sauce that's gone bad, but trust me: it's delicious. Try to get it from one of those farms where you can go pick your own apples or something, or if you live near an Amish community go get it from there. It's usually better than the store-bought stuff. And you all have the good fortune to have never tried my grandma's apple butter.
That sounds bad, I know, but listen to the whole thing here. My gramma was an excellent cook. Everything she made, from her own jams and jellies to her own bread, as well as just regular dinner stuff, it was all wonderful. Every time I have any apple butter at all, I always compare it to my grandma's apple butter. None of it measures up, all apple butter everywhere is only just OK compared to my grandma's, which was fantastic. I'm going to live the rest of my life knowing that I will never have apple butter that good ever again.
But you, dear reader, can go run out to your local farm (hell, probably even your local grocery store) and find apple butter that you consider to be the best, and you can enjoy that brand for decades. And there you're lucky. You don't know what you're missing, so you're not even minutely disappointed in what you find. Sometimes, it turns out, ignorance is bliss.