Mary Ladd

Homemade Habanero Salsa

On a recent morning, my chef brother Josh treated us to some homemade breakfast burritos. We were staying at his place in Benicia to visit relatives in from New Zealand. It was a zippy, filling, tasty way to start the day. I almost forgot the tweaks in my body from sleeping on an air mattress for five straight nights. Staycation never tasted so good.

According to Josh, "The salsa is pretty simple:

-Vine ripened tomatoes
-Red onion
Saute these two with a small pinch of sugar and some salt 'til soft.

-Roasted red bell pepper
-Roasted habanero
-garlic
Puree in a blender and fold in chopped cilantro."

Note the U.S. salmonella scare continues to grow, so be sure your ingredients are from a safe source.

Is there a Bourdain Brunch in Your Future, SF?

Late breaking brunch news: Tony Bourdain will not be making "cobra-heart omelets and fermented shark waffles" with Chef Erik Hopfinger at Circa Restaurant in the Marina tomorrow. I received email speculation that that was potentially happening. So I had to find out the truth and sent Tony an email. Yes, he is in town. But it's only for one day, to interview Hopfinger for a project he's working on. Tony is adamant that "if anybody believes I'm EVER working another brunch shift," they are mistaken. Ow. The Bay Area mourns a missed culinary opportunity.

How to use 6 pounds of Ricotta Cheese

Not only did I get to gawk at nearly naked women at a recent catering gig; I was also rewarded with a bounty of pumpernickel bread, one batch each of saffron and achiote poached shrimp, bay shrimp salad, and six pounds of ricotta. Oscar was stoked. It's always a treat to bring home a random box or bag of catered goodies because it's sometimes premium items or ingredients that I may not have at home.

So. How to eat one's way through six pounds of ricotta cheese? To start, freeze one of the tubs.Really, should two people be eating six pounds of whole milk ricotta in under three weeks? Then think big: go beyond pasta dinners or cheesecake. How do lemon ricotta pancakes sound, with or without blueberries? I've been obsessing over these pancakes for almost two weeks. Purists may scoff at the use of pancake mix but that's their problem! The first batch we made had us ooooohing and aaaaaahing to each other, and the 'cakes were light, fluffy, creamy, and delish.

LEMON RICOTTA PANCAKES

Serve with warm honey or (my favorite) maple syrup. The recipe is adapted from Giada De Laurentiis' on foodnetwork.com.

1 2/3 cup water
1 1/2 teaspoons vanilla extract
2 cups pancake and waffle mix, Krusteaz is recommended
1 cup whole milk ricotta cheese
zest of 1 lemon
juice of 1/2 lemon
2/3 cup fresh or frozen blueberries

Using a rubber spatula, stir water and vanilla in a large bowl. Add pancake mix & stir til just moistened but still lumpy. Stir in ricotta, lemon zest, and lemon juice. Stir gently to incorporate ricotta & lemon but still maintain a lumpy batter. Fold in blueberries.

Cook pancakes over a medium hot griddle, using 1/4 cup batter for each pancake. Cook until golden brown, about 2 minutes per side. I like to put butter and syrup the entire stack of pancakes & then microwave for 30-40 seconds. Eat immediately while reading the newspaper, chatting with family, and drinking strong coffee.

Blueberry Mystery

These aren't the best looking blueberry pancakes I've ever made, but they did taste pretty good. I would definitely not send them out to a paying customer. Making the pancakes with frozen rather than fresh, room temp berries presented an interesting mystery. I defrosted the blueberries in the microwave for twenty seconds. They were smaller and seemed to ooze a lot more water than fresh berries.  If think if I let them defrost in the skillet, the watery mess would still happen. Perhaps I should let them thaw to room temp and then use.  More (tasty) experiments are in order.

Waiting at Tartine

When I was freelancing and juggling several jobs, I somehow had the leisurely time for what I came to think of as the Tartine experiments. As in, let's see if I can succeed in not getting frustrated at Tartine. One foggy Wednesday afternoon at 2:30, I guessed to myself, "Surely this will be the day when I can go in, order without waiting, and sit in the coveted corner table by the espresso stand that so alludes me." Images of leisurely eating and coffee drinking filled my head.

Alas, even when I mixed it up a little and changed the days and times of my visit, I'd get stuck in a ten plus person line, craning my neck to see which Tartine treats were in stock. The food kept me coming back, but I felt the Tartine experiments were somewhat of a failure. It's frustrating as hell to place an order with one gal (yes, the Tartine staff seem to be young hot, hipster gals. Do any boys work there?), and then repeat the order to a different gal at the register. If you're ordering for a big group or to go, the chaos only multiplies.

Yesterday, I offered to pick up pastries for work. Not a selfless move, don't be fooled. It's all about the cravings for this one! There are reports of an express counter that's in the works, but I knew it isn't yet ready. I drive and walk by often, after all. The smells tempt, the lines deter. I decided to try the Tartine online order form, which is slightly ridiculous in its assumption that people order at least 48 hours in advance. I'd understand 24 hours but 48? Online? Is it 1999? They specify on the site that Tartine will call to get your credit card number and only then is your order confirmed. There was no call back and I didn't give them 48 hours notice, so I knew the chances were dicey that a big box of pastries would be ready.

It was 8:10, so the line was only 4 deep. I'll take it! It took almost ten minutes from start to finish to order the pastries, watch the gal pack them up, tell the counter gal I had 12 pastries, get rung up, and fill up my coffee. For this experiment, I rewarded myself with a morning bun with sticky sugar and Cinnamon and lovely hints of orange. It's my go-to Tartine item, but I sometimes mix it up and get a chocolate or almond croissant. Sitting on the sidewalk (due to no tables inside) breathing exhaust fumes and watching people rush by suited me just fine. The Delfina guys were washing down the sidewalk, getting ready for the big weekend. The wait ended up being worth it: the dozen pastries were a hit. In the afternoon, I did the most indulgent thing, and sampled half, then all of one of the famed Tartine gougeres. Savory, peppery, cheesey deliciousness.

Bay to Breakers Eggs Benedict

I needed help to deliver breakfast to the press truck for the Bay to Breakers. Oscar was up for it, but I had to lure someone to drive us. At 5:30 in the morning. His brother Steve had a new, nice truck. I told him he'd see naked  people (leaving out that the naked were usually over 65, male and droopy). Perhaps we'd meet some famous local journalists, too.

It would've been a great idea to practice making poached eggs and hollandaise sauce. Instead, I read the recipe over and over, and thought about the various steps in my head. Truth was, I had no time to practice the day before, because I was helping with the food demos at the Bay to Breakers pavilion, running around buying travel mugs, and getting the smoked salmon and English muffins to go with the breakfast for twelve.

I had helped make a bunch of poached egg for a CCA-Exploratorium video, and remembered one tip: add a dash of vinegar and swirl the water with vigor. So swirl I did. Damn. The eggs were turning into white strings, and falling to the bottom of the big pot. I was starting to sweat in our little kitchen.  The oven was blasting, getting the English muffins good and crispy.

Oscar and Steve were assigned hollandaise sauce duty. They both watch a lot of Food TV, and Steve can cook. Oscar was reading the recipe steps back to Steve, who was using the whisk to work magic. Oscar turned on another burner for our Joseph Schmidt hot chocolate, and I could hear and smell hair burning. Steve's arm. "Oscar! Ow!!" Steve yelled. Oscar looked stressed.

"OK, Oscar. Why don't you work on assembling the kits for the food?" I asked, trying to keep things moving without getting too frantic. The plastic containers would hold lettuce and smoked salmon, and we'd add the English muffin, eggs, and sauce last.

I kept stirring the milk, dropping whole disks of Joseph Schmidt chocolate mint disks in. My chef-boss had insisted we use Joseph's stuff, since they are long time pals. This chef was having me cook the breakfast, but was going to wear his chef's jacket and play it off like he cooked it. It seemed funny.

The eggs eventually started to cook up correctly, but there was still a lot of white in the pot. Thank God I overbought. I helped Steve with the sauce, which was more of a thickish paste when we finished. Rather than have the eggs served open faced, I made them all into sandwiches, to cover up the weak sauce.

We drove over. I felt something wet on my foot. Looked down at the hot chocolates and damn! One had spilled over, and was leaking into Steve's nice, new carpet.  Paper towels got some of the liquid off, but there was definitely gonna be a nasty stain. Argh. Not a good way to pay someone back who drives you to a catering gig.

Security almost didn't let us through, even though I had a media badge. Oscar and Steve didn't. Look, we're going right there, I said as I smiled REAL big, and pointed to the media crew. Chef-boss spotted me, and came over to straighten things out. The race was going to start in twenty minutes, so our timing worked out. I hid my nervousness as I watched the journalists dig in. They oooohed and ahhhed. One even asked for my card. Chef-boss took credit.

Steve did get to see a few naked people, of the aging male hippies, and middle aged female variety. He enjoyed the excitement and crazy costumes. We took him to Chava's to eat a post race meal.  I had nightmares about the eggs and sauce, even a few weeks later. Better luck next time.

Smooth Operator

Fruit and yogurt smoothies seem like a good way to start the day off. Especially when you've overslept, feel exhausted, and clothes from last year are too damn tight. It's a great alternative to skipping breakfast and heading straight to the local coffee joint, or work coffee pot. Why feel somewhat guilty looking at kitchen appliances that sit and collect dust?

Making smoothies, can be quick and easy. Combine 1-2 bananas, 1 pear (leave the skin on for some semblance of fiber), 1 tablespoon Marshall's Farm honey (combat allergies with local honey),  a dash of cinnamon, 1 cup Brown Cow non-fat vanilla yogurt, and 1 cup one per cent milk, and 2-3 ice cubes. The fruit combos are endless, and should change by season. Serve in frosted glasses from the freezer, giving them a double use-by night, they hold beer, by morning, it's breakfast-in-a-glass.

Today I asked Oscar to take on Operation Smoothie since I ignored the clock and savored laying under the covers for too long. This was his first time working the blender. He put all the fruit, yogurt, and ice in the blender. When he poured milk in, it leaked from the glass onto the blender's base. "What did you do?" I asked him, not showing much patience. Drops of milk were all over the place, and I wiped them up.

"I don't know," he said, unsure.

"Grab a bowl, a big bowl," I said, as I started unscrewing the blender. The blade was screwed on the outside rather than outside of the blender jar. It's impossible to get a seal from the outside.

We managed to save most of the ingredients by dumping them in a large bowl while I re-jiggered the blade and jar together properly. Sighs of relief all around. Oscar hit the puree button for twenty seconds, and it looked like it was ready.  Had to give Oscar a compliment, so I said, "Oh, they look great! Nice and frothy," as I poured. Being a Smooth(ie) Operator takes a little patience and care.

Mexican Homemade Breakfast Memories

As an exchange student in Mexico, the host family's matriarch was on a mission to keep me well fed. She thought I was too thin, and used breakfast as a means to change that. I had some of the most filling and leisurely breakfasts at the family table, and would gossip in Spanish with my adopted Mom and fellow exchange student, Pat. It was usually the biggest and best meal of the day, although it sometimes made me lethargic although pleasantly dazed for hours.

The maid would make a huge feast each day of fresh papaya and mango, handmade tortillas that were slightly charred from the griddle, beans, avocado slices, scrambled eggs, and steak. Sides of bell peppers and jalapenos were always on hand. I ate slowly, and savored each bite.

Drinks were milk, freshly squeezed orange juice and hot chocolate. I loved looking at the cauldron of milky chocolate, which usually had a thin skin that the maid would skim regularly. The chocolate drink had hints of Cinnamon and sugar, and was creamy-fresh.

I was grateful for the wonderful meals, and made sure to say thanks to the maid and my host mother each day. It made me feel full and quite loved.

Seeing SF as a tourist

Taking a walking tour of San Francisco's waterfront gives a chance to try some culinary gems. Parking near the Ferry Building is a great starting point. Downer Alert! The parking meters run every day in that area. You don't want to find a $50 ticket that wipes the smile off your face.

In the Ferry Building, start the breakfast noshing on tasty Frog Hollow Farm savory (ham & gruyere) and fruit (apple & quince) turnovers. Wash them down with a strong cappuccino, orange juice, or regular coffee. Walk along the Embarcadero to Pier 39. It's nice to read SF-centric quotes on the sidewalk on the way. At Pier 39, the real attraction isn't the food or shops, but noisy (and smelly), frisky sea lions.

The Boudin Bakery at the Wharf has wonderful bread making demonstrations, samples, and a market place boasting Peet's coffee and many other culinary delights. Watch bread baskets float above your head as the bakers turn out animal shaped bread that may be hokey but still fun. Tempting jams, mixes, utensils, books, are fun to browse.

Next, keep your hunger and exercise going by walking to the end of the pier at Ghiradelli Square. There are swimmers and fishermen to check out, along with stunning views of the Golden Gate Bridge, Alcatraz, and Marin.

Grab a cozy booth and get ready for serious crab at the quaint Sabella & La Torre restaurant. The family run restaurant has been around since 1927, and offers a view of sidewalk seafood stands. A half cracked crab runs almost thirteen dollars, and comes with a salad chock full of shrimp. Other items are affordable, and the menu is primarily seafood, salad, chowder, and sandwiches. Mix the crab with fresh and tangy sourdough bread dipped in drawn butter.

Glen Park Breakfast: Tyger's Coffee Shop

You won't find anything that is ground breaking or new at Tyger's Coffee Shop. The decor and menu are old school greasy spoon. Fans of "big portions, small prices" (many of my relatives) will be filled and pleased. We waited on a weekend morning around fifteen minutes, and found homey, hearty food as a reward. Hot sauce fiends will be drawn to the hot sauce shelf (with fifteen different bottles) under the cash register. A bottle of Crystal Hot sauce sits on each table.

An elderly gent sitting next to us was talking about how long he's been a customer, "oh, forever... at least fifteen years." Thirteen wooden tables and six counter seats beckon multi-generational families, and neighborhood locals who seem to know each other. No fussy yuppies here-it's a more blended crowd, with many sports fans.

Give the grilled habanero sausage with eggs a whirl if it's on the blackboard special. The sausages were perfectly grilled and oozed a little white creamy fat. Sadly, the habanero didn't offer enough kick and burn. Adding Screaming Sphincter sauce made it somewhat hotter, with added laugh points for its label copy (who gets to write this stuff?): "Weez gessin' it all startud when gra'ma wuz in tha outhouse, yellin', cussin', and bangin' round sumthum feerce. Shur nuff, earlier she'd gottin' inta new batch of sauce weez jus' brewed up. Und that's where tha name cums from, cuz her 'ole sphincter wuz on fire, and und she shur was scremin'!"

Tyger's doesn't put butter on the side of toast, but spreads it on thick for you. One customer across from us actually dripped butter onto her plate as she was lifting toast up for a bite. Healthier types may like sides of turkey or vegan sausage. The Tyger's website is quirky, interesting, playful, funny and a little weird. 

Tyger's Coffee Shop, 2798 Diamond Street, San Francisco, 94131. T: 415-239-4060. No reservations or credit cards.

Posh Bagel Jalapeno Spread

Posh Bagel has a good jalapeno cream cheese spread. It has vibrant red and green chunks that are firm and fresh. I believe the jalapenos are of the young variety, since they offer significant heat, and have a strong pungency.

Try the jalapeno spread with an everything, egg, or plain bagel. Although the everything bagel offers the most complex flavor with its sesame and poppy seeds, and garlic chunks, it also leaves a trail of crumbs in its wake. Flavor purists will want to stick to plain bagels, to really get the jalapeno cream cheese notes.

Many bagel places use canned or jarred jalapenos in their spreads. This gives weak flavor and mushy texture. It also brings to mind a rice casserole that was popular in the eighties that was a creamy, (too) mild blob with grayish green peppers. Escabeche style jalapenos, when done right, have their place at home and in taqueria condiment bars. But I have yet to find a bagel spread with vinegary jalapenos that works.

Posh Bagels does fresh jalapenos with cream cheese right. As I worked my way through a recent bagel with black coffee, I felt a familiar warmth, and began to sweat a little. I became chatty as the heat and caffeine kicked in, and my lips were a little peppery. It's good when it's hot.

Posh Bagels has numerous Bay Area locations. Their website is under construction. Check local listings in SF, Menlo Park, Los Altos, and Mountain View. 

Pepper Plant Sauce

It's a good sign to see Pepper Plant sauce at a breakfast place, stashed away with the usual salt, pepper, jam or jelly. Pepper Plant sauce makes a great addition to an eggy breakfast, with its orange-brown color, medium chunkiness, and medium warmth/heat level.

I first discovered Pepper Plant sauce in downtown Palo Alto, during the dot com heyday. The decades old Peninsula Creamery serves up omelettes with french fries. Hash browns are also available with eggs, if you feel more traditional. Dipping fries and omelette pieces in a mix of ketchup and Pepper Plant sauce used to be a comforting way for me to wake up and chase a hangover away.

Many weekend mornings, my friend Shanagh and I would become more animated and chatty as the breakfast progressed. The Pepper Plant sauce helped me perk up. I'd sometimes see (healthier) athletic types sitting in the Creamery's booths, decked out in full exercise gear. They'd also pour some Pepper Plant sauce on their breakfasts, in various quantities. I'd wonder if they'd just biked Sand Hill Road, or perhaps hiked the dish. Maybe that combo of heat, eggs, starch and a little grease is a Breakfast of Champions, of sorts (be you a champion of drinking or biking).

These days, I keep a ten ounce, five dollar bottle of "Original California Style" pepper plant sauce in the fridge. The main application for the Pepper Sauce remains eggs and potatoes, and I still perk up when I smell the vinegary mash of peppers, onions, and garlic. Eventually, I may get around to trying the sauce in Bloody Marys, meat loaf, tacos, stews, and soups, as the label suggests. The Pepper Plant sauce is made by Blossom Valley Foods, in Gilroy, California.

Katz Bagels

Oscar and I ate some twins this morning. 2 everything bagels, toasted and slathered with pesto garlic cream cheese. Head towards the giant bagel when you want the real deal (although admittedly Katz Bagels may not please all NYC natives). Their bagels are remarkably better than any air puff you'll get at Noah's.

Oscar stayed quiet as we ate, while I watched a bike messenger, young lesbian couple, and 2 older gents (1 with a very pimpin' Run DMC huge gold chain) order, pay, and move on. There are also large photos of locals to look at, taken by Mr. Katz himself (companion book available but the store's pics fulfill that urge). The service is friendly and prompt, and I like to practice my kitchen Spanish if it's not too busy. 

Katz Bagels has good, strong coffee that isn't too bitter. Espresso drinks are available, along with bagel sandwiches. Be warned, the pesto garlic stays on your breath all day, but is worth it. Other cream cheese options include: plain, lowfat, sundried tomato, lox, and dill (with cucumber chunks that stay firm). Using the restroom (ask first, or you'll get stares from the staff) in back offers a view into the bagel making operation. 

Katz Bagels: 3147 16th Street, near Guerrero. 415.552.9122.

Loulou's Griddle in the Middle-sunny charm on Monterey's Wharf #2

It's a good idea to consult with the craigslist food forum. They pointed me to a Monterey breakfast spot for a recent weekend trip. Loulou's Griddle in the Middle is perched on a working pier, and is sunny and cozy, with ships and people bustling around. Loulou's is a straightforward, cheery breakfast-only spot.

There's a theme of eight going on in the tiny sunny yellow building, with eight seats at the counter, four booths and four outdoor tables-may be not on purpose, but interesting, still. The eight plus eight seats receive food on dishes that are yellow or red, with a few black and white checkerboard plates thrown in for good measure.

We sat at a booth, and I was glad I had sunglasses to wear because the sun shined directly on me. It took a few minutes to get coffee and menus. The coffee cups are red and large, so that helped me get my caffeine groove on. I watched a local family eat at a booth near us, and a local sailor drink Anchor Steam out of a coffee mug while looking out at the pier. Other locals made small talk with the twenty something female cook, who was heralded as "manager, cook, operator, Miss Everything" by one admirer. She handled chatter and multiple food orders with ease and charm.

I recommend ordering the crab cake special, which comes with two eggs. Sadly, you really can't order the eggs fixed "any way" as the menu states. Our waitress stopped me cold when I asked for poached eggs, "We don't poach. Only over easy, medium or hard with the crab." Part of me wanted to grab the menu and show her why I thought I could order poached, but I just wanted breakfast, damnit, and over easy would be second best. The menu goes on and on about how great Loulou's potatoes are, and they were nicely browned and seasoned. Two problems: there was a slick of too much oil, and the serving size was three bites at most.

Loulou's overall character over ride these minor food quibbles. The food was fresh and tasted good. When I finished eating, I wasn't overly full-so maybe the potato portion was just right? Maybe other breakfast places serve up too much food, that I happily eat up? Future research is needed to explore these burning questions.

(non)Breakfast with SF Mayor Gavin Newsom

This morning at San Francisco's City Hall, a Melons catered spread of muffins, mini croissants, scrumptious looking blueberry coffee cake, fruit, juice, coffee and water, made it tough to choose. There were book types and politicians lingering around, and I didn't want to be the first to eat. Oscar and I were invited (well Oscar was invited and I asked him to get me in) to breakfast with Mayor Gavin Newsom this morning, to celebrate the start of the One City, One Book program

Too bad I can't eat a lot. For any meal. I must shed a few pounds to fit into a bridesmaid dress for a wedding in over two weeks. Having boobs that don't fit has not made me a happy person. Dieting, saying no to dessert, or dissing cheese, is not my natural operating method. Eating more fruit in the morning rather than enjoying an eggstravaganza or bagel with smoked salmon and cream cheese takes some getting used to.

I nodded and "um-hmmmm" ed my way through some friendly chat, while eyeing the buffet. Had some coffee to really increase the hunger. I was ready to stike. Watching Amy Tan chat and eat some fruit and coffee cake helped me make a compromised decision: have your cake and eat fruit, too. Others were digging in, with lots of book and current event related chat going on. Glances were made to the door, as we all awaited the Mayor's arrival.

Some of the fruit was hard to cut with a fork only (where are the knives, people!), so I shifted my attention to the coffee cake on my plate. I got an extra big piece with the intent of sharing with Oscar, but... he never had any. Too busy talking. He ignored my eyes rolling with pleasure as he talked. His loss is my belly's gain. The coffee cake was sweet, balanced, buttery deliciousness!

His Royal Gel-ness strolled in a few minutes later, and shook hands with most everyone. But me. I was behind the buffet table, eyeing the drinks. The program started, and the Mayor turned his attention to the front of the room. Ah well. Speeches and proclamations lasted another thirty minutes. Mayor Newsom kept drinking from a to-go coffee cup (not Starbuck's, thank God!). He never tried any of the breakfast goodies, either. So I can't report on "what the Mayor eats for breakfast." With his schedule, I'm guessing that happens way earlier in the day. You put out a good spread, Mayor.

Morning Heat-Migas with Yucatan Sunset picante sauce

This morning's combination of eggs, corn tortillas, tomato, avocado, pinto beans, and hot sauce helped turn a tired, gray morning into one with promise. The Yucatan Sunset picante sauce is a favorite, because it tastes great and obliterates hangovers, sniffles and headaches. It's heat and flavors come from vinegar, garlic, serrano seco chilies, roasted pumpkin and sesame seeds. The rusty orange color may be what a Yucatan sunset looks like. It's definitely not for heat shy wimps.

If cooking for a large group, add bacon, bell pepper, onion and garlic to the mix, with a salsa assortment and non fat yogurt or sour cream. Adding more ingredients to the migas makes more food with less eggs, which is great if you have surprise guests. Serve with a mimosa, OJ, cuppa joe, or milk, and the most tired and grumpy of guests will turn groaning, smiling and happy.

Migas Recipe:

1 tablespoon olive or corn oil (not needed if starting with bacon)

Optional: 3 slices of bacon, diced

1 diced white or yellow onion

1 minced garlic clove

1 diced bell pepper

8 corn tortillas, cut into strips. Handmade tastes great if you can get them.

2 small diced tomatoes

Beat 2 ounces milk with 8 eggs

1 cup shredded cheddar or jack cheese

1/2 diced avocado

12 ounces pinto or black beans

Fry the bacon until crisp (no oil is needed if starting with bacon). Otherwise, heat oil and add garlic, onion and bell pepper, saute for two minutes. Stir in tortilla strips and cook until lightly golden but not crisp. Stir in tomatoes and cook for two more minutes. Pour in egg mixture and cook until eggs are almost set, stirring two to three times. Sprinkle cheese mix over and cover until cheese is melted. Plate eggs, and offer sides of avocado, beans, hot sauce, salsa and non fat yogurt or sour cream.

Morning Semifreddi's Ciabatta-Vanilla Orange French Toast

My husband missed out. He was in a hurry, and insisted on a bowl of cereal rather than French Toast for breakfast. As I cooked my breakfast an hour later, he looked up from his computer, wondering, "Is someone baking? It smells amazing."

The amazing smell came from the ingredients and bread I used. Semifreddi's Ciabatta is addictive. I sometimes stand at the counter and eat it dipped in olive oil or lathered with butter, looking out the window. The plight of what to do with half a leftover loaf is easily solved the next morning if you decide to make French toast. (Bread pudding for two is another option.) If you don't like vanilla or orange, you can leave them out. If you've never tried adding anything to your French Toast egg wash, get ready for some wonderful flavors. Even the cloudiest of days improves with each bite.

Vanilla Orange French Toast Recipe:

Combine one egg, 1 Tablespoon vanilla, the juice of 1 orange, 1/4 cup milk, a dash each of orange zest, cinammon and nutmeg in a large bowl. You want enough room to whisk it all together without splashing any out. Use a fork or whisk to froth ingredients. With the orange juice, it may not look fully uniform, but that's okay. 

Slice the bread no more than almost 3/4 inches thick. If it's too thick, the bread gets soggy and the egg wash won't cook all the way through. (The brunch cooks at the Last Supper Club haven't gotten that down yet, so do not order their French Toast.) Hungry eaters will be happy with 2-3 slices.

Heat a skillet or non-stick pan to medium high. Melt a pat of butter, and rotate the pan so the butter is spread out. Dip the bread in the egg wash, covering both sides. Depending on the pan's size, you can cook 2 to 3 pieces at a time, leaving space of at least 1/2 inch between the pieces. Cook on each side for around 3 minutes, checking for browning. The delicious smells of vanilla and orange will fill the room. Remove from heat, and apply more butter. Pour some real Grade B maple syrup or your favorite jam/jelly/preserves on, and enjoy. This French Toast tastes great with a side of bacon and strong coffee.