It's been close to forever since I've last posted anything here, and in all honesty, I've missed it so much.
This post has been lying in my drafts folder for forever.
And its the third time I've written it.
The first was an incredibly lighthearted and now that I think of it, nonsensical one about being conflicted over what to have for breakfast. The second was about community and having a greater commitment to create. It was, in all ways, far more serious and idealistic, really.
This third one's about myself and right now. It falls right in between serious and laughable.
My resemblance to members of the walking dead has never been closer. In between trying to grasp mathematical jargon and confounding chemistry content, having late night conversations and early mornings spent fumbling around in the dark, I've been feeling as if things have been slingshot-ted around in my world.
Which is so ironic, considering how I'm such a stickler for order. (though its probably causing all the anxieties I've been having over little issues e.g unconfirmed plans and over-analyzing nearly every text message that appears in my phone)
At this point in time, I'm considering hitting backspace and doing draft number four.
And the strangest thing of all is that I couldn't tell you my exact frustrations if you asked. It's so much like asking the "what questions are there to be asked?" The whole situation is so "urghhh"- inducing (the kind that reminds you of ogres - and not the shrek ones, mind you).
If this is what being a teenager entails, I decidedly despise it more that what it already is. (some day, I'll go down the dark path of the Paradox of Hipsterism)
So for now, I'm be leaving it as it is, fumbling around january and hoping that feburary proves to be less confusing and crazy.
So long, for now. I'll be seeing you on the other side.
I like my cereal soggy, and my french toast well-soaked.
But despite that, I still enjoy the bits of crunch that remain amidst the deceivingly unappealing-looking glob of milk-soaked mush.
This recipe brings out the best of both worlds. Well-soaked bread that translates to custardy, golden french toast and a complete contrast in texture outside with toasted cornflakes. (Even if you're having cereal for breakfast, TOAST them. Seriously, it makes them way better.) Garnishing with berries adds a slight tang and a pop of color, though the mylk soak is completely optional. Still advise you to go for it, though. It makes the french toast milkier on the inside, which works really well if you didn't manage to soak it all the way through before cooking.
Cornflaketed French Toast
time taken: 25 mins / prep time: 15 mins / cook time: 10 mins
makes 1 serving of french toast
French Toast 1/2 c cornflakes / other light breakfast flake (30-40 g)
2 slices bread, preferably day-old
3 tbsp milk
1 tsp maple syrup
pinch of salt
pinch of cinnamon ; optional
1 tsp coconut oil; optional
Mylk Soak 1/3 c milk - I used almond
1/2 tsp vanilla extract
1 tbsp maple syrup
Other Toppings Berries Sprig of mint
MORE maple syrup
#1 in a ziplock bag (or normal bag), crush your breakfast flakes into small pieces.
#2 whisk together the egg, milk, maple syrup, salt, cinnamon (if using), coconut oil (if using) until smooth. Immerse the bread in this mix until fully soaked. Remember to flip them!
#3 coat your toast in the cereal bits on both sides, in a manner akin to breading your dinner dishes. Sprinkle remaining cereal on the toast.
#4 grease and heat up a pan over medium heat before frying the french toast for about 2-3 minutes on each side, until golden and crisp.
#1 whisk all ingredients together. heating up over low heat is optional.
#1 top your french toast with berries and drizzle on some maple syrup/whatever toppings you'd like.
#2 have the mylk on hand and pour on JUST before eating to minimize likelihood of soggy cereal.