French Toast

Using Schwebel’s ’taliano and Orlando Italian with sesame seeds, we made french toast. For dinner. See, we would never have breakfasts like these if we didn't have them for dinner. Anyway. My batter was just egg, unsweetened soymilk, and a touch of vanilla. I had one stack with pure maple syrup, and another with a concoction my Aunt Gwen told me about long ago—a dusting of powdered sugar and a few drops of lemon juice. It's awesome. Lisa's batter was just egg and unsweetened soymilk. She opted out of the vanilla so she could use the leftover egg to make a tiny egg and cheese sandwich (see picture above, left). Both of us had veggie bacon on the side and good 'ol orange juice. Another lovely breakfast.