Monday 18 January
There's nothing more comforting on a cold winter night than breakfast foods for dinner, and as we had a fair amount of the finest stale bread (Holt's pane pugliese), the idea of French toast was most appealing.
We couldn't decide between two recipes, so mixed up platters of one made with triple sec, and another with buttermilk (or in our case, 3 parts plain yogurt to 1 part milk).
We had the first, along with sausage patties, tonight, and the second baked up for lunch on Tuesday. The buttermilk recipe was richer and more delicious, but both were really good.