That was some months ago tho. I have to think it might have something to do with the demands of the convention he is running next month, and the obvious uselessness of Turbo to that effort, but that is sheer fictitious supposition on my part.
Can I ask for a hint of the nature or identity of your grapevine? I thought I had the scoop! But suppose I would have to attend Not-at-Nick's if I really wanted to be in the know. Rather glad I gave it a miss last night actually.
We only go to Not at Nick's very occasionally. It's pretty hard to convince me to leave the house again after I get home from work, and getting me to leave the house to talk to a group of people, 20 to 30% of whom I don't wish to talk to anyway, is quite difficult.
He has ambitions in that direction, but you know, he often abandons them. If he gets interested in something on the computer, either writing or playing, he'll forget that he meant to go.
I go to a restaruant in Denver called Goodfriends most Sundays. They have fairly good French toast, though not the way I would make it.
I myself make variation on toast by semi frying each side of a slice of bread in a lot of olive oil. Good and mostly good for me. Good for reviving that end of the bread that got a little bit dried out where it was cut, but not so bad that it needs dipping in eggs and milk.
By the way, that is a very nifty icon, where's it from?
Once upon a time I was big on one restaurant's french toast which seemed to be made by dipping *very* thick slices of bread into fritter batter and deep-frying them, then serving with butter and hot syrup. Sometimes I've recreated it at home. But the usual soggy egg stuff I would just as soon avoid.
I never like the Eggs Benedict or variations that I order in restaurants nearly as much as the kind Ryk occasionally makes me. But I never remember that when I read it on menus. (I like them with a LOT of Hollandaise, and since I don't like runny yolks Ryk poaches the eggs hard for me. In restaurants I always order it with the eggs poached hard, and I often send it back.)
Maybe I should try just ordering a bowl of Hollandaise and some toasted English muffins.
There are a lot of foods I can get better out than at home, for a variety of reasons, including things I've never learned to do; things that are too complex; and things that require ingredients I don't tend to have handy. I'm just fussy about French toast in a way that suggests that my mother's version of that dish is nonstandard. But it's my mother's French toast, and it's what I want.
I tried ordering French toast in a restaurant once... and what they gave me what not French toast. It isn't French toast if the milk and eggs are just thin layers on each side of dry bread. I was very tired, as I don't think I'd had any sleep the night before, and I got my refund.
My mother's recipe is also my One True French toast recipe.
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Not really.
I'm having problems conceiving of any positive effect he can get out of this behavior. It makes no sense to me.
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Goodfriends
I myself make variation on toast by semi frying each side of a slice of bread in a lot of olive oil. Good and mostly good for me. Good for reviving that end of the bread that got a little bit dried out where it was cut, but not so bad that it needs dipping in eggs and milk.
By the way, that is a very nifty icon, where's it from?
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Maybe I should try just ordering a bowl of Hollandaise and some toasted English muffins.
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My mother's recipe is also my One True French toast recipe.
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B