Virtual Birthday Breakfast for Cassie

Today (August 6) is my daughter’s birthday. I am usually in Georgia for the summer until her birthday before I return to work. We (Cassie, Correl, and I) go out to eat before they take off to whatever surprise he has in store for her birthday. This year, the coronavirus has a different plan. 
Anyway, I made this breakfast for her because French toast is one of her favorite foods. Lately, I have been making them with French bread because they look far much better. I sent her the pictures. Her reply was, “ Yum, thanks, Mom.” 
I also sent Cassie a box of “feel-good” items as much as I could squeeze into the biggest post office box I could find, little things that make a big difference in life. I used to do this every Christmas until she graduated from college. It usually takes months to assemble the items she likes and put them in a big TJ Maxx bag, the types that hang around the checkout aisles. 

Being the decorator she is, Cassie arranged the gifts I sent her in a basket such as a store display.

Happy birthday, sweetie.
French toast in pictures: Two cage-free brown eggs--one whole and the other white only whisked with a quarter cup of fat-free (zero percent fat) organic milk. Dunk a thick slice of French bread sliced at an angle, saturate on both sides, and place on a hot and greased stainless steel pan. Watch for doneness and remove when both sides are golden brown. Slather with raw and unfiltered Texas honey. Garnish with sliced fresh strawberries. 

--Frances Ohanenye maintains this visual "cookbook" that features processes and ingredients in pictures. Cooks and chefs need to calibrate according to their locale, availability, and preference. Please click on the "Open Source Cooking" tab for additional information. Thanks for visiting. Have a fruitful day


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