Hi Lee-Sean. The Board reviewed your letter at this weeks meeting, and the covers on the Sirius controls have been removed. Thank you for submitting a letter.Enjoy !!
I got tagged by S @ 52 Faces with this whack internet meme. Here it goes:
1. Where is your cell phone? Pocket
2. Your significant other? Spidermonkey
3. Your hair? black
4. Your mother? same
5. Your father? same
6. Your favorite thing? Exploration
7. Your dream last night? Gorillas
8 Your favorite drink? Tea
9. Your dream/goal? Recognition
10. The room you’re in? Cubicle
11. Your hobby? Travel
12. Your fear? Boredom
13. Where do you want to be in 6 years? Jet-set
14. What you’re not? you
15. Muffins? tops
16. One of your wish list items? Murakami
17. Where you grew up? Scottsdale
18. The last thing you did? click
19. What are you wearing? Uniqlo
20. Favorite Gadget? Crackberry
21. Your pets? none
22. Your computer? MacBook Pro
23. Your mood? happy
24. Missing someone? soon
25. Your car? subway
26. Something you’re not wearing? fur
27. Favorite store? IKEA
28. Like someone? sure
29. Your favorite color? clear
30. When was the last time you laughed? today
31. Last time you cried? recently
Is this meme the gift that keeps on giving? Like syphilis? I think this might have to stop with me.
This rich Sunday breakfast dish was inspired by my recent trip to Montréal and the gorgeous strawberries and peaches I picked up at the Union Square Greenmarket. This recipe serves two (or one if you are really hungry).
For the French toast:
- Two organic free-range eggs
- Two heaping tablespoons of Greek yogurt
- 3/4 cup of milk (I didn’t have any milk at home, so I used unsweetened soy milk instead)
- A splash of real vanilla extract
- A splash of Sortilège, a liqueur made out of maple syrup and Canadian whiskey (you can substitute with regular Canadian whiskey, bourbon, or dark rum)
- 1/4 teaspoon of fresh ground cinnamon
- A dash of salt
- One-third of a day old baguette (or substitute any crusty bread), cut diagonally into 3/4-inch (2 cm) slices (I get my baguettes from the Bouley Bakery in Tribeca
Mix together ingredients 1 through 7. I do this in a blender, but you can whisk everything together in a bowl if you don’t have a blender.
Pour the mixture over the bread and let soak for 10-15 minutes. Meanwhile, prepare the fruit and maple syrup topping.
For the fruit and maple syrup topping:
- A handful of small, juicy strawberries, trimmed of their stems and cut in half lengthwise
- One small white peach, pitted and chopped
- One heaping tablespoon of brown sugar (or raw sugar)
- Two tablespoons of maple syrup
- A splash of fresh lemon juice
- A splash of Sortilège
Mix all of the ingredients together in a bowl and mix well.
When the bread has soaked up the batter and become soggy, melt a good amount of butter in a frying pan over medium heat. When the butter is melted and hot, fry the bread until browned on one side. Then flip and cook on the other side until golden brown.
Transfer the French toast to a plate. Pour the fruit and maple syrup topping into the frying pan (no need to wash the frying pan in between). Allow the residual heat of the frying pan to heat up the fruit and maple mixture and stir. Pour the mixture over the French toast and voilà, c’est fini!
This salad is one of my current obsessions. I just can’t get enough of this stuff. It’s a real orgy of flavors, with tangy, creamy blue cheese gettin’ it on with the nutty walnuts, peppery arugula, sweet fig preserves and crunchy croûtons. (Recipe below)
Ingredients (serves 2):
- Two handfuls of a baguette or other crusty bread cut into 1-inch cubes (This is a great way of using up your day-old leftover bread)
- One handful of raw walnut halves
- One clove of garlic, finely chopped
- Three or four handfuls of arugula, washed and thoroughly dried
- One or two green onions, thinly sliced
- One handful of blue cheese, crumbled, or cut into little cubes
- Extra virgin olive oil, balsamic vinegar, salt & pepper to taste
- Fig preserves (I used the sun-dried fig jam preserve from Mymouné)
- Put the bread cubes, walnuts and garlic in a mixing bowl. Season well with salt and pepper. Mix in some olive oil to lightly coat the bread and walnuts.
- Transfer the mixture to an oven-proof baking dish and bake in a 425 degree F oven (220 Celsius) for 10 minutes, or until the garlic is cooked through and the bread is crunchy. Remove from oven and allow to cool slightly.
- Mix together ingredients 4 to 6 in a bowl. Add the bread and walnut mixture. Season with a bit more salt and pepper, and dress with a bit of olive oil and balsamic vinegar. Toss.
- Transfer the salad to a plate and top with some dollops of fig preserve. Serve immediately