French Toast TODAY

“Good morning! Have coffee with me.” Mimi

Nature’s Harvest Bread makes a light 100% whole wheat bread without fructose corn syrup which would be fine in this French toast recipe today. Preheat griddle.  In a dish that fits the bread, stir together well -2 eggs, 1 1/2 cups milk, 2 teaspoons cinnamon, and 1 tsp. vanilla extract.  Dip bread on both sides and brown until golden on the hot-oiled griddle.  Serve with maple syrup and your favorite berries or sliced fruit.



Bewitching Kitchen

The Secret Recipe Club is an event that pairs two food bloggers in secret. Once we get our “assignment”, we have about 3 weeks to browse through the site, choose a recipe from it, cook and blog about it at midnight of Reveal Monday. I’ve been a member for a long time, but I still remember exactly how it felt when I joined. Those “newbie” feelings, never quite sure if your write-up, photos, chosen recipe were good enough. I got to know amazing food blogs through the SRC, and that is a bonus like no other. Long before I joined the club, I was a faithful follower of a very unique blog, called Chef in Disguise. At some point in the not too distant past, Sawsan, the hostess of that site, joined The Secret Recipe Club, and when I learned about that, my heart missed a beat, out of pure thrill. And then…

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…a basic recipe for all. Thanks,

Bewitching Kitchen

In our department we have monthly (or quasi-monthly) potluck lunches to celebrate the birthdays of the past month.  For our last get-together I made an oven-baked frittata. The recipe is quite adaptable, just use it as a basic method.  Change the veggies, the spices, add herbs,  have fun with it!

(from the Bewitching Kitchen)

10 eggs
1/4 cup low-fat milk (or  full-fat, or cream)
salt and white pepper to taste
1 Tbs olive oil
sliced cremini mushrooms
sliced asparagus
sliced roasted red bell peppers
Herbes de Provence to taste
grated Parmigiano-Reggiano cheese to sprinkle on top

Start by preparing the veggies.  Heat the olive oil on a large skillet, add the mushrooms, season with salt and pepper.  Cook  on medium heat until they start to release some liquid, then add the asparagus and roasted bell pepper.  Season with herbes de Provence. Keep cooking for a few minutes until…

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Margaret of York, Duchess of Burgundy

The Freelance History Writer

Margaret of York Margaret of York

Margaret of York, sister to two kings of England, made one of the most brilliant marriages of her century. When she became a childless widow, she managed to settle into a comfortable, wealthy life and to have a principal role in Burgundian government for her husband’s heirs until her death at the age of fifty seven.

Margaret was born on May 3, 1446 either at Fotheringay Castle or Waltham Abbey during the War of the Roses. Her father was Richard, Duke of York and her mother was Cecily Neville. Richard had a strong claim to the throne of England but his position at court was tenuous. He would openly rebel against the Lancastrian King Henry VI, making York family life unstable. Richard didn’t get much support for his claim and he was to die in the Battle of Wakefield in 1460.

Most of the time between…

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