Making food mountains on top of bread is one of my favourite things. Usually it's on toast, but occasionally it's on the more sinful and naughtier cousin, french toast. Challah bread is a staple for making french toast in my opinion. Challah (or any bread for that matter) with a smear of sweet butter is one of my favourite things to eat in the whole world. My last meal on Earth would definitely include fresh baked bread with butter. And chocolate. And cheese. And watermelon. And ice cream. It would be an eclectic smorgasbord of foods that make absolutely no sense together. Amen.
I've been thinking a lot about perfection lately. Initially I felt I couldn't write anything for this post. All I had was, “This sounded good in my head so I made it and I was right. It was good. The end." How eloquent.
The words weren't flowing but I felt conflicted about publishing such a short post because it didn't match with my previous entries. The feeling reminded me of when I began this blog. I refused to publish a single thing until it was “perfect", (so I published nothing for months). I quickly realized it was impossible to create something perfect because it could always be improved. Perfection is an illusion. Just designing the blog drove me mad–I changed the layout, the colours, the font, blah blah blah, over and over and over. Then one day I said FUCK IT! I started from scratch and made it as basic as possible which felt easier and freer to let my blog evolve into whatever it would become. I still have no idea where it's headed or what my voice is and I'm still developing a style. I just know what I like and that it fuels a passion deep inside me.
So I decided to give myself a break. A break in life.
I want to be easier on myself and be okay with producing whatever it is that tumbles outs of my soul, through my camera lens and into this vast abyss of the internet to all you beautiful people.
To say I can overthink things is an understatement. And to be honest, I'm tired of it–it's draining. Letting things flow without expectations and judgement is such a better feeling and allows for more possibilities and more importantly, fun! Let's all decide to be nicer to ourselves, guys. Because that sounds like a better life, doesn't it? More calm moments, more openness, more playfulness, and more love.
So now I have written a post that is a far cry from what I expected. I may have future posts that are scanty in words or photos. Maybe I don't have to have something to say about everything, that I can let it be what it is. We all have different versions of ourselves–my talkative self is as real as my silent self. They are both good, and neither are perfect.
And challah clouds make life better. Period.
I went to a butcher to get prosciutto. I think there was some kind of miscommunication during the whole process because I ended up leaving with $20 worth of prosciutto but felt too awkward to ask them if I could give some back. So now I'm eating prosciutto with all my meals and making meat art like the above photo. I named it, Señor Prosciutto In His Meat Poncho.
This is Alex. She volunteered to come over and be my hand model and food tester. Alex gave it two thumbs up and she loves food so you should trust her.
You don't need to flood your plate with syrup like we did, but a sea of maple is a beautiful thing.
SWEET + SAVOURY FRENCH TOAST
t h e m a g i c
i n s p i r a t i o n : brunch cravings
f e e l s : sweet, savoury, sour, crunchy, soft, ALL OF THE THINGS!
e a t w i t h : coffee, tea, grapefruit mimosas, ceasars (or bloody marys), sparkling water, green salad.
m i g h t l i k e i f y o u ' r e i n t o : playing with your food, waldorf salad, antipasti, slow mornings, not waiting in line for brunch
t h e s c i e n c e
makes 2 servings
i n g r e d i e n t s :
- 4 big slices of challah bread, sliced 3/4 inch thick
- 1/2 cup table cream (or milk)
- 3 eggs
- 1/2 tsp cinnamon
- pinch of fresh grated nutmeg
- pinch of sea salt
- 2 tbsp unsalted butter, for frying
- 4 sliced of prosciutto
- 2 medium granny smith apples, julienned or sliced
- 4-6 tbsp blue cheese
- 1 cup walnuts, toasted and roughly chopped or crushed
- maple syrup, for serving
m e t h o d :
- In a medium bowl add the cream or milk, cinnamon, nutmeg and salt.
- Whisk eggs and add to cream mixture. Soak challah bread slices on both sides for a couple minutes.
- Heat a large heavy skillet and add butter. When hot, add two pieces of challah. Cook on each side until golden brown (about 2-3 minutes). Place on plate and put in oven to keep warm while you cook the next slices.
- Top each with a slice of prosciutto, a handful of apple, 1 tbsp of crumbled blue cheese and toasted walnuts. Finish with a good drizzle of maple syrup.