French Toast Quotes

I went to a restaurant that serves "breakfast at any time" so I ordered French toast during the Renaissance.

Sissy Mae Smith...stumbled into the room loaded down with even more bags. "You pack like a woman," she snarled when she finally dropped the luggage to the floor. "How can one man have so much conditioner?" His mouth filled with French toast, Mitch pointed at his hair and snarled, "Tawny mane! Do you think this shit stays this beautiful on its own? It needs care and love! Which is more than I'm getting from you!

Dip a slice of bread in batter. That's September: yellow, gold, soft and sticky. Fry the bread. Now you have October: chewier, drier, streaked with browns. The day in question fell somewhere in the middle of the french toast process.

You're serious?" "As a heart attack." I set my bag down and leaned on the counter. Okay, Hunter Zaccadelli, you could make me dinner. "Stuffed French toast, sweet potato hash and strawberries and cream." "Breakfast for dinner? You rebel, you.

So we know she's safe and taken care of?" Daniel asked, and she nodded. "Good. Then why don't we do something that you want to do?" "Like what?" "I don't know. What do you like to do?" "Um...." Her stomach rumbled, since crying always made her hungry. "I like eating breakfast." "That's so weird." Daniel grinned. "Because I like making French toast." "That works out, doesn't it?

Lock reached for the French toast first, but Ric slapped his hand away and placed a carefully prepared plate in front of him. As Lock waited, Ric went to the counter and returned with a small strainer. He tapped the side, covering the French toast with powdered sugar. Somehow the wolf managed not to get any on Lock’s bacon or sausage. “There. Isn’t that nice?” “I have to say our relationship is getting stranger and stranger as we get older.

Brunch, a meal invented by rich white chicks to rationalize day drinking and bingeing on French toast.

She broke off a piece of bacon and offered it to the cat who sat staring holes through her. “For him, this is makeup sex. That’s all you get,” she said when Galahad inhaled the bacon then affectionately butted his head against her calf. “Just FYI, if you let another man rub up against you, and I sniff it out, you won’t be able to buy me off with bacon.” He handed her the syrup pitcher so she could drown her French toast. “So noted.

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

Oh shit!” She tried to scramble off my lap, but I caught her hips and held her still. “What?” “The French toast, it’s gonna burn!” “Fuck it.” I waved toward the kitchen. “Let it burn, I’m more interested in something else French right now.

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

What the French toast?! Don't you dare give out on me now, branch!

I like food that speaks to me. Food like French toast, English muffins, and Deviled eggs. Oh, oval embryonic spawn of chicken, why hast thou deceived me?

When someone once asked me just what it was that my parents did that made me believe in God, without even thinking I said, “I think it was French toast on Saturday mornings and coffee and Celtic music and discussions and candlelight in the evenings . . .” Because in those moments I tasted and saw the goodness of God in a way I couldn’t ignore.

I make the peanut butter sandwiches into French toast, frying them up in the pan before loading them onto a plate with butter and syrup,

Jared’s lips quirked up. “Are you sure Benji won’t greet me in the morning with a shotgun?” “Not if you make him french toast. He’ll totally sell me out for someone who cooks.

She has the kind of mouth that always rests in a faint smile, and she smells a little like French toast.

After the French and Indian War, the British vacillated about whether to swap all of Canada for the island of Guadeloupe; in the event the French toasted their own diplomatic cunning in retaining the sugar island.

While Apicius is full of ancient delicacies such as roasted peacock, boiled sow vulva, testicles, and other foods we would not commonly eat today, there are many others that are still popular, including tapenade, absinthe, flatbreads, and meatballs. There is even a recipe for Roman milk and egg bread that is identical to what we call French toast. And, contrary to popular belief, foie gras was not originally a French delicacy. The dish dates back twenty-five hundred years, and Pliny credits Apicius with developing a version using pigs instead of geese by feeding hogs dried figs and giving them an overdose of mulsum (honey wine) before slaughtering them.

The vampires weren’t the only ones who thought you were dead,” Sig observed as she cut her double order of French toast into dainty little bite-size portions. “I’m going to shove a cell phone so far up your ass that you’re going to burp ringtones.

mother carefully turned over four slices of French toast, then said in a steady voice, “No, Meg. Don’t hope it was a dream. I don’t understand it any more than you do, but one thing I’ve learned is that you don’t have to understand things for them to be.

I was in the fifth grade the first time I thought about turning thirty. My best friend Darcy and I came across a perpetual calendar in the back of the phone book, where you could look up any date in the future, and by using this little grid, determine what the day of the week would be. So we located our birthdays in the following year, mine in May and hers in September. I got Wednesday, a school night. She got a Friday. A small victory, but typical. Darcy was always the lucky one. Her skin tanned more quickly, her hair feathered more easily, and she didn't need braces. Her moonwalk was superior, as were her cart-wheels and her front handsprings (I couldn't handspring at all). She had a better sticker collection. More Michael Jackson pins. Forenze sweaters in turquoise, red, and peach (my mother allowed me none- said they were too trendy and expensive). And a pair of fifty-dollar Guess jeans with zippers at the ankles (ditto). Darcy had double-pierced ears and a sibling- even if it was just a brother, it was better than being an only child as I was. But at least I was a few months older and she would never quite catch up. That's when I decided to check out my thirtieth birthday- in a year so far away that it sounded like science fiction. It fell on a Sunday, which meant that my dashing husband and I would secure a responsible baby-sitter for our two (possibly three) children on that Saturday evening, dine at a fancy French restaurant with cloth napkins, and stay out past midnight, so technically we would be celebrating on my actual birthday. I would have just won a big case- somehow proven that an innocent man didn't do it. And my husband would toast me: "To Rachel, my beautiful wife, the mother of my chidren and the finest lawyer in Indy." I shared my fantasy with Darcy as we discovered that her thirtieth birthday fell on a Monday. Bummer for her. I watched her purse her lips as she processed this information. "You know, Rachel, who cares what day of the week we turn thirty?" she said, shrugging a smooth, olive shoulder. "We'll be old by then. Birthdays don't matter when you get that old." I thought of my parents, who were in their thirties, and their lackluster approach to their own birthdays. My dad had just given my mom a toaster for her birthday because ours broke the week before. The new one toasted four slices at a time instead of just two. It wasn't much of a gift. But my mom had seemed pleased enough with her new appliance; nowhere did I detect the disappointment that I felt when my Christmas stash didn't quite meet expectations. So Darcy was probably right. Fun stuff like birthdays wouldn't matter as much by the time we reached thirty. The next time I really thought about being thirty was our senior year in high school, when Darcy and I started watching ths show Thirty Something together. It wasn't our favorite- we preferred cheerful sit-coms like Who's the Boss? and Growing Pains- but we watched it anyway. My big problem with Thirty Something was the whiny characters and their depressing issues that they seemed to bring upon themselves. I remember thinking that they should grow up, suck it up. Stop pondering the meaning of life and start making grocery lists. That was back when I thought my teenage years were dragging and my twenties would surealy last forever. Then I reached my twenties. And the early twenties did seem to last forever. When I heard acquaintances a few years older lament the end of their youth, I felt smug, not yet in the danger zone myself. I had plenty of time..

she’d braved a trip to the supermarket that morning, where her fellow housewives were acting practically feral, grabbing for the last loaf of bread or gallon of milk or four-pack of toilet paper, as if everyone’s snow-day plans included French toast and diarrhea.

When the waitress comes, Leo orders pancakes with chocolate chips and strawberries, an omelet with sausage and peppers, French toast with powdered sugar and pecans, hot chocolate with whipped cream, orange juice, home fries, regular fries with gravy, and a bowl of chocolate pudding.

Listen, boy, just ask the chef to make me a proper Full English Breakfast. You know, bacon, fried eggs, sausages, liver, grilled mushrooms and tomatoes, black pudding, kidneys, baked beans, fried bread, toast and served with strong English mustard, mind - none of this effete French muck - and a large mug of hot, strong Indian tea.

On the table in front of her was a plate of half-finished French toast, floating like a houseboat on the Mississippi in a pool of syrup.

How?” “Secret recipe.” “It’s French toast.

Let's not worry about next year till we get through this one," Mrs. Murry said. "More French toast, boys?

I think you better hurry along with that French toast making, Stud. You know—before my fetus eats your face.” “It would be equally as delicious.

Cinnamon Toast Crunch–encrusted French toast with fresh whipped cream.

We made love like a slice of French toast trying to act like an English muffin.

grabbing for the last loaf of bread or gallon of milk or four-pack of toilet paper, as if everyone’s snow-day plans included French toast and diarrhea.

The pancakes and French toast were topped with locally sourced Honey-Honey honey, made grumpy to order with powdered sugar and cinnamon, with a perfectly star-cut strawberry on top.

Because I live in south Florida I store cans of black beans and gallons of water in my closet in preparation for hurricane season. I throw a hurricane party in January. You’re my only guest. We play Marco Polo in bed. The sheets are wet like the roof caved in. There’s a million of me in you. You try to count me as I taste the sweat on the back of your neck. I call you Sexy Sexy, and we do everything twice. After, still sweating, we drink Crystal Light out of plastic water bottles. We discuss the pros and cons of vasectomies. It’s not invasive you say. I wrap the bedsheet around my waist. Minor surgery you say. You slur the word surgery, like it’s a garnish on a dish you just prepared. I eat your hair until you agree to no longer talk about vasectomies. We agree to have children someday, and that they will be beautiful even if they’re not. As I watch your eyes grow heavy like soggy clothes, I tell you When I grow up I’m going to be a famous writer. When I’m famous I’ll sign autographs on Etch-A-Sketches. I’ll write poems about writing other poems, so other poets will get me. You open your eyes long enough to tell me that when you grow up, you’re going to be a steamboat operator. Your pores can never be too clean you say. I say I like your pores just fine. I say Your pores are tops. I kiss you with my whole mouth, and you fall asleep next to my molars. In the morning, we eat french toast with powdered sugar. I wear the sugar like a mustache. You wear earmuffs and pretend we’re in a silent movie. I mouth Olive juice, but I really do love you. This is an awesome hurricane party you say, but it comes out as a yell because you can’t gauge your own volume with the earmuffs on. You yell I want to make something cute with you. I say Let me kiss the insides of your arms. You have no idea what I just said, but you like the way I smile.

Betwixt and between,” I said. “That’s the worst.” “Is that a poem?” Niamh asked. “Darnell is an idiot,” Lara said, pointing a french fry menacingly at Niamh. “Besides, the problem isn’t the city. If he got a job offer there I bet you he’d move in a heartbeat. He’s just intimidated by the thought of following around a strong woman while she chases her career instead of the other way around.” “Preach!” said Niamh, raising her Diet Coke in a toast.

When her husband died, five years back, she learned the skill of taking every scrap of happiness where she could find it. A fresh bed or a perfectly buttered piece of toast could lighten the weight enough to let her catch a breath or two.

And I'll tell you another thing, Patrick Michael Thomas Cunnane, if you think you can come and go at all hours as you damn please just because you're going off to college, you'd best get that thick head of yours examined in a hurry. I'll be happy to do it myself, with the skillet I have in my hand, just as soon as I'm done with it." "Yes,ma'am." At the table Patrick say with his shoulders hunched, wincing at this mother's back. "But since you're using it, maybe I could have some more French toast.Nobody makes it like you do." "You won't get around me that way." "Maybe I will." She shot a look over her shoulder that Brian recognized as one only a mother could conjure to wither a child. "And maybe I won't," Patrick muttered, then brightened when he saw Brian at the door. "Ma,we've got company. Have a seat,Brian. Had breakfast? My mother makes world-famous French toast." "Witnessess won't save you," Adelia said mildly, but turned to smile at Brian.

I crack open two eggs and beat them in a bowl with some rice milk, pouring a few tablespoons of cinnamon and sugar, then some brown sugar and nutmeg. After putting some Cap'n Crunch cereal into a small sandwich bag, I take a frying pan and beat the bag until the pieces are all smashed and powdery, like a great dry rub. I pick up a piece of bread and dip it in my French toast mix. Then I dip it in the crushed Cap'n Crunch and cook it in the frying pan until it's a nice, golden brown and ready to flip on the other side.

Russell piped in singing, “Four pounds of back bacon, three French toasts, two turtlenecks, and a beer….” He leaned his body over Ellis. On the last line, Rob joined him. “…in a tree!” They stopped, and Russell asked, “How does the beer stay in the tree? Wouldn’t it fall out?

... with San Mateo food writer Merrin McGregor's irresistible recipe, you can have your French Toast -- and eat it, too. It's a glorious fruit salad with little cubes of orange-tinged French toast ... We just added a tiny maple drizzle when we served it, and felt sated and virtuous at the same time.

FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.

In the time it takes for all of this to happen, Tariq takes a shower. In the time it takes for all of this to happen, Craig (admittedly a slow eater) eats a piece of French toast. In the time it takes for all of this to happen, Peter loads up a video game and starts to play. In the time it takes for all of this to happen, Avery wakes to find a phone number still written on his hand, and wonders what to do next. He doesn’t have to worry, though. Ryan is already on it. He has Avery’s number in his phone, and as soon as the clock hits ten, he’s going to call. He feels it’s rude to call anyone before ten. So he waits. Impatiently, he waits. It’s funny the things you miss. Like phone cords. Reading

Sun melting over it, slow as butter on toast.

Pain is what matters. Not fast cars or big words or fabulous stories in exotic settings. And certainly not some French-toasted-sunrise-sensei-servant-motherfucker. I

When the French come over, May we meet them at Dover!’ This was a patriotic toast in Mr. Sapsea’s infancy, and he is therefore fully convinced of its being appropriate to any subsequent era.

Breakfast. We have a rotation of various meals for breakfast. This is an example of one weekly menu: • Monday: cold cereal with bananas • Tuesday: hot cereal with grapefruit • Wednesday: pancakes, waffles, or French toast (from the freezer) and ham • Thursday: eggs with toast • Friday: bagels with fruit • Saturday: pancakes (made from scratch) and sausages • Sunday: scrambled eggs with cheese, ham, and potatoes

I fought to stay awake and keep the car on the road. And I thought back to texts I had read from the British Army in India, during the Raj, at the height of their empire. Young subalterns trapped in junior ranks had their own mess. They would dine together in splendid dress uniforms and talk about their chances of promotion. But they had none, unless a superior officer died. Dead men's shoes was the rule. So they would raise their crystal glasses of fine French wine and toast "bloody wars and dread diseases" because a casualty further up the chain of command was their only way to get ahead. Brutal, but that's how it's always been, in the military.

She'll bake bread and make jam, because she likes those made her way, but she says she cooked a good meal from scratch every night of her marriage, and now if she wants to live mainly off toasted sandwiches and ready meals, she has the right.

In order to understand the sequence of VIP canapés, we were taught a little etymology 101. At the French Laundry and Per Se, the whole range of amuse-bouches (literally translating to 'mouth amusers'), from soups to blini, is referred to as canapés. This is, however, not technically accurate. The word canapé comes from the French word for couch, and actually refers to the specific practice of resting a savory topping on a piece of toast or cracker like Mr. Bichalot's slippered feet on his chaise lounge, only infinitely more savory.

French Toast Cupcake A vanilla cupcake with maple buttercream frosting and chopped bacon sprinkled on top. Vanilla Cupcake 1¾ cups flour 1¼ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ sticks butter, unsalted 1 cup sugar 2 teaspoons vanilla extract 3 eggs 1½ tablespoons vegetable oil ⅔ cup milk Preheat oven to 350 degrees. Put paper liners in cupcake pan. In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time. Add oil and milk. Slowly add the flour mixture and mix until just combined. Fill the cupcake liners about ⅔ full. Bake about 18–22 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Maple Buttercream ½ cup shortening ½ cup butter, softened 2 tablespoons real maple syrup 4 cups powdered sugar 2 tablespoons milk Chopped bacon for garnish Cream together ½ cup shortening and ½ cup butter using an electric mixer. Add maple syrup. Gradually add powdered sugar and milk; beat until light and airy. Sprinkle with chopped bacon before frosting sets.

as I turned to leave; and that swift treacherous thing hit me under the breastbone again, and oh, God how I wanted to be that sweet child for one more moment, how I wanted to spin around and bury my face in her warm toast-smelling shoulder and tell her through great tearing sobs what these last weeks had been.

We wanted to do French toast for the brunch, but acknowledged that it is a dangerous item for a special event where people might be dressed up. Patrick had an awesome recipe for the toast itself, using day-old Challah, melted vanilla ice cream as a main ingredient in the soaking liquid, and just a hint of sea salt. I had come up with an alternative to the sticky drippy-down-your-front maple syrup problem by mixing equal parts maple sugar and demerara sugar, and having him sprinkle this on top of the already-cooked French toast and doing a quick brûlée under the broiler; giving the toast a thin crackly maple sugar shell. All the sweet and smoky taste, nothing ruining your mother-in-law's favorite silk blouse.

There is no single food that affects people as deeply as bacon. Bacon appeals to our basest desires of meat and fat and salt. It elevates everything it touches, transforming a burger into a celebration, taking simple lettuce and tomato and making them more delicious than any salad vegetable has a right to be. Bacon is the ultimate polyamorous food, loving everyone equally, eggs and pancakes, sandwiches and salads, meats and vegetables, mains and sides, savory and sweet. Bacon on grilled cheese? Delicious. Bacon dipped in the maple syrup from your French toast? Sublime. Watch a breakfast buffet, and see where people consistently overindulge. I bet it will be the vat of bacon, which sends its smoky siren song out to everyone.

Pru and I had tried to make the Honey Surprise a hundred times at home, until we'd perfected the art of French toast and the perfect golden-crisp pancake, but nothing prepared me for the fluffiness, the buttery sweetness, the crispy crunch of my first bite. It was so good, I moaned. Anders choked on a fry, and chased it with the rest of his tea. By the wrinkle of disgust on his face, the combination tasted terrible. "Can you not?" he whispered to me, coughing. "Have you tasted this? It's delicious. You should have what I'm having." "I don't eat sweet things." "You're missing out. What do they put in this stuff? It's so good." "Butter, flour, and love, or so the sign says," he replied, motioning to the slogan painted on the back wall of the restaurant.

First, the idea of the multiverse is essentially the fantasy of preserving perfect information. One of the hard things to deal with in life is the fact that you destroy potential information whenever you make a decision. You could even say that's essentially what regret is: a profound problem of incomplete information. If you select one thing on a diner's menu, you can't know what it would have been like to taste other things on it, right then, right there. When you marry one person, you give up the possibility of knowing what it would have been like to have married any number of others. But if the multiverse exists, you can at least imagine there's another version of you who's eating that other thing you thought about ordering, or who's married to that other man you only went on two dates with. Even if you'll never see all the information for yourself, at least you'll be able to tell yourself that it's there. 'The second reason the multiverse seems like such a neat idea is that it gives human beings just an incredible amount of agency, which they can exercise with the least effort. Why, Carson here created an entire alternate universe when he ordered hash browns on the side of his French toast instead of bacon—' 'Ah, I should have gotten bacon, how could I forget,' Carson said, and attempted to hail the waitress. 'But the history of science shows that any theory that covertly panders to the human ego like that, that puts humans at the center of things, is very likely to be found out wrong, given enough time. So, just for the sake of argument, let's assume that there's just this one universe, and we're stuck with it. What happens to our time traveler then?

There once was a town. It was a quaint little town, in a quiet valley, where life moved at the pace of snails and the only road in was the only way out, too. There was a candy store that sold the sweetest honey taffy you ever tasted, and a garden store that grew exotic, beautiful blooms year-round. The local café was named after a possum that tormented its owner for years, and the chef there made the best honey French toast in the Northeast. There was a bar where the bartender always knew your name, and always served your burgers slightly burnt, though the local hot sauce always disguised the taste. If you wanted to stay the weekend, you could check-in at the new bed-and-breakfast in town--- just as soon as its renovations were finished, and just a pleasant hike up Honeybee Trail was a waterfall there, rumor had it, if you made a wish underneath it, the wish would come true. There was a drugstore, a grocer, a jewelry store that was open only when Mercury was in of retrograde--- And, oh, there was a bookstore. It was tucked into an unassuming corner of an old brick building fitted with a labyrinthine maze of shelves stocked with hundreds of books. In the back corner was a reading space with a fireplace, and chairs so cozy you could sink into them for hours while you read. The rafters were filled with glass chimes that, when the sunlight came in through the top windows, would send dapples of colors flooding across the stacks of books, painting them in rainbows. A family of starlings roosted in the eaves, and sang different songs every morning, in time with the tolls of the clock tower. The town was quiet in that cozy, sleepy way that if you closed your eyes, you could almost hear the valley breathe as wind crept through it, between the buildings, and was sighed out again.

Breakfast was Bond’s favourite meal of the day. When he was stationed in London it was always the same. It consisted of very strong coffee, from De Bry in New Oxford Street, brewed in an American Chemex, of which he drank two large cups, black and without sugar. The single egg, in the dark blue egg-cup with a gold ring round the top, was boiled for three and a third minutes. It was a very fresh, speckled brown egg from French Marans hens owned by some friend of May in the country. (Bond disliked white eggs and, faddish as he was in many small things, it amused him to maintain that there was such a thing as the perfect boiled egg.) Then there were two thick slices of wholewheat toast, a large pat of deep yellow Jersey butter and three squat glass jars containing Tiptree ‘Little Scarlet’ strawberry jam; Cooper’s Vintage Oxford marmalade and Norwegian Heather Honey from Fortnum’s. The coffee pot and the silver on the tray were Queen Anne, and the china was Minton, of the same dark blue and gold and white as the egg-cup.

Life will break your heart in a thousand ways, but there's still music and there's still dancing. There's still coffee and toast. There's still kissing and there are still late dinners on busy sidewalks. Twinkly lights, novels, old movies, soft blankets, black-and-white photos, French braids, salty hot french fries dipped in mayo and ketchup. We're still falling in love. We're still learning to forgive. We're still watching our kids learn and grow and stretch into their next selves. We're still watching the sun as it rises and as it sets, still watching the moon wax and wane. We're still trying, still hoping, still getting it wrong and getting it right.

When Jasmine woke that morning she'd been dreaming of breakfast. Not cornflakes or melba toast, skim milk and a sorry slice of apple. No, Jasmine was elbow deep in creamy oatmeal slathered with brown sugar and hot cream. Next, a plate of eggs Sardou: poached eggs nestled sweetly in the baby-smooth bottoms of artichokes and napped with a blushing spiced hollandaise sauce. Jasmine stared up at the ceiling, her mouth a swamp of saliva as she mentally mopped the rest of the hollandaise sauce with a crust of crusty French bread before taking a sip of nutty chicory coffee and reaching for a freshly fried beignet so covered with powdered sugar it made her sneeze.

4. THE CRUMBLING WALL (Hamburger, prepared medium well, with bacon and barbecue sauce. Courtesy of that place on Solano, where, it should be mentioned, they use much too much barbecue sauce, which anyone should know has the almost immediate effect of soaking the bun, the bun becoming like oatmeal, inedible, the burger ruined, all in a matter of minutes--so quick that even when the burger is picked up and patrons attempt to save the bun ('Separate them! Quick! Get the bun away from the sauce! Now scrape! Scrape!'), it's always too late, necessitating the keeping, at home, of a stash of replacement buns, which are then toasted, heavily, to provide maximum resistance to the sauce's degenerative effects. Served with potatoes of the French kind, and fruit, as above.

Your character and soul, intelligence and creativity, love and experiences, goodness and talents, your bright and lovely self are entwined with your body, and she has delivered the whole of you to this very day. What a partner! She has been a home for your smartest ideas, your triumphant spirit, your best jokes. You haven’t gotten anywhere you’ve ever gone without her. She has served you well. Your body walked with you all the way through childhood—climbed the trees and rode the bikes and danced the ballet steps and walked you into the first day of high school. How else would you have learned to love the smell of brownies, toasted bagels, onions and garlic sizzling in olive oil? Your body perfectly delivered the sounds of Stevie Wonder, Whitney Houston, and Bon Jovi right into your memories. She gave you your first kiss, which you felt on your lips and in your stomach, a coordinated body venture. She drove you to college and hiked the Grand Canyon. She might have carried your backpack through Europe and fed you croissants. She watched Steel Magnolias and knew right when to let the tears fall. Maybe your body walked you down the aisle and kissed your person and made promises and threw flowers. Your body carried you into your first big interview and nailed it—calmed you down, smiled charmingly, delivered the right words. Sex? That is some of your body’s best work. Your body might have incubated, nourished, and delivered a whole new human life, maybe even two or three. She is how you cherish the smell of those babies, the feel of their cheeks, the sound of them calling your name. How else are you going to taste deep-dish pizza and French onion soup? You have your body to thank for every good thing you have ever experienced. She has been so good to you. And to others. Your body delivered you to people who needed you the exact moment you showed up. She kissed away little tears and patched up skinned knees. She holds hands that need holding and hugs necks that need hugging. Your body nurtures minds and souls with her presence. With her lovely eyes, she looks deliberately at people who so deeply need to be seen. She nourishes folks with food, stirring and dicing and roasting and baking. Your body has sat quietly with sad, sick, and suffering friends. She has also wrapped gifts and sent cards and sung celebration songs to cheer people on. Her face has been a comfort. Her hands will be remembered fondly—how they looked, how they loved. Her specific smell will still be remembered in seventy years. Her voice is the sound of home. You may hate her, but no one else does.

Come on, Gray,” another sailor called. “Just one toast.” Miss Turner raised her eyebrows and leaned into him. “Come on, Mr. Grayson. Just one little toast,” she taunted, in the breathy, seductive voice of a harlot. It was a voice his body knew well, and vital parts of him were quickly forming a response. Siren. “Very well.” He lifted his mug and his voice, all the while staring into her wide, glassy eyes. “To the most beautiful lady in the world, and the only woman in my life.” The little minx caught her breath. Gray relished the tense silence, allowing a broad grin to spread across his face. “To my sister, Isabel.” Her eyes narrowed to slits. The men groaned. “You’re no fun anymore, Gray,” O’Shea grumbled. “No, I’m not. I’ve gone respectable.” He tugged on Miss Turner’s elbow. “And good little governesses need to be in bed.” “Not so fast, if you please.” She jerked away from him and turned to face the assembled crew. “I haven’t made my toast yet. We ladies have our sweethearts too, you know.” Bawdy murmurs chased one another until a ripple of laughter caught them up. Gray stepped back, lifting his own mug to his lips. If the girl was determined to humiliate herself, who was he to stop her? Who was he, indeed? Swaying a little in her boots, she raised her tankard. “To Gervais. My only sweetheart, mon cher petit lapin.” My dear little rabbit? Gray sputtered into his rum. What a fanciful imagination the chit had. “My French painting master,” she continued, slurring her words, “and my tutor in the art of passion.” The men whooped and whistled. Gray plunked his mug on the crate and strode to her side. “All right, Miss Turner. Very amusing. That’s enough joking for one evening.” “Who’s joking?” she asked, lowering her mug to her lips and eyeing him saucily over the rim. “He loved me. Desperately.” “The French do everything desperately,” he muttered, beginning to feel a bit desperate himself. He knew she was spinning naïve schoolgirl tales, but the others didn’t. The mood of the whole group had altered, from one of good-natured merriment to one of lust-tinged anticipation. These were sailors, after all. Lonely, rummed-up, woman-starved, desperate men. And to an innocent girl, they could prove more dangerous than sharks. “He couldn’t have loved you too much, could he?” Gray grabbed her arm again. “He seems to have let you go.” “I suppose he did.” She sniffed, then flashed a coquettish smile at the men. “I suppose that means I need a new sweetheart.” That was it. This little scene was at its end. Gray crouched, grasping his wayward governess around the thighs, and then straightened his legs, tossing her over one shoulder. She let out a shriek, and he felt the dregs of her rum spill down the back of his coat. “Put me down, you brute!” She squirmed and pounded his back with her fists. Gray bound her legs to his chest with one arm and gave her a pat on that well-padded rump with the other. “Well, then,” he announced to the group, forcing a roguish grin, “we’ll be off to bed.” Cheers and coarse laughter followed them as Gray toted his wriggling quarry down the companionway stairs and into the ladies’ cabin. With another light smack to her bum that she probably couldn’t even feel through all those skirts and petticoats, Gray slid her from his shoulder and dropped her on her feet. She wobbled backward, and he caught her arm, reversing her momentum. Now she tripped toward him, flinging her arms around his neck and sagging against his chest. Gray just stood there, arms dangling at his sides. Oh, bloody hell.

We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

I made a long speech in bad French in which I admitted that I was no critic, that I was always passionate and prejudiced, that I had no reverence for anything except what I liked. I told them that I was an ignoramus, which they tried to deny vigorously. I saidl would rather tell them stories. I began—about a bum who had tried to hit me up for a dime one evening as I was walking towards the Brooklyn Bridge. I explained how I had said No to the man automatically and then, after I had walked a few yards it suddenly came to me that a man had asked me for something and I ran back and spoke to him. But instead of giving him a dime or a quarter, which I could easily have done, I told him that I was broke, that I had wanted to let him know that, that was all. And the man had said to me—"do you mean that, buddy? Why, if that's the way it is, I'll be glad to give you a dime myself." And I let him give it to me, and I thanked him warmly, and walked off. They thought it a very interesting story. So that's how it was in America? Strange country ... anything could happen there. "Yes," I said, "a very strange country," and I thought to myself that it was wonderful not to be there any more and God willing I'd never return to it. "And what is it about Greece that makes you like it so much?" asked someone. I smiled. "The light and the poverty," I said. "You're a romantic," said the man. "Yes," I said, "I'm crazy enough to believe that the happiest man on earth is the man with the fewest needs. And I also believe that if you have light, such as you have here, all ugliness is obliterated. Since I've come to your country I know that light is holy: Greece is a holy land to me." "But have you seen how poor the people are, how wretchedly they live?" "I've seen worse wretchedness in America," I said. "Poverty alone doesn't make people wretched." "You can say that because you have sufficient …." "I can say it because I've been poor all my life," I retorted. "I'm poor now," I added. "I have just'enough to get back to Athens. When I get to Athens I'll have to think how to get more. It isn't money that sustains me—it's the faith I have in myself, in my own powers. In spirit I am a millionaire—maybe that's the best thing about America, that you believe you'll rise again." "Yes, yes," said Tsoutsou, clapping his hands, "that's the wonderful thing about America: you don't know what defeat is." He filled the glasses again and rose to make a toast "To America!" he said, "long may it live!" "To Henry Miller!" said another, "because he believes in himself.

It is all French Toast and creamy apple pie, nowadays.

Cèpes aux Lardons (WILD MUSHROOMS WITH LARDONS) YIELD: 4 SERVINGS I OFTEN MAKE this type of recipe in the summer when wild mushrooms are plentiful. I must emphasize that you should pick only those mushrooms that you can identify with certainty. Join a mycological society in your area if you want to learn about them. A reminder: wild mushrooms should be well cooked—some may cause intestinal problems unless well done—so be sure to cook them for a minimum of 15 minutes. If cèpes are unavailable, large white mushrooms from the supermarket will work well in this recipe. 4 ounces pancetta, lean cured pork, or salt pork, cut into ½-inch pieces (¾ cup) 2 cups water 3 tablespoons good olive oil 1 pound fresh cèpes, cleaned and cut into 1-inch pieces ⅓ cup minced scallions 1 teaspoon chopped fresh thyme Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh chives 1 tablespoon unsalted butter 4 slices French bread, brushed with olive oil and toasted Place the pancetta or cured or salt pork in a skillet with the water. Bring to a boil, boil for 10 minutes, then drain and rinse under cool water. Return these lardons to the skillet with the olive oil, and sauté them for about 1 minute. Add the cèpes to the skillet, and cook them, covered, over high heat for about 15 minutes, stirring occasionally, until they are nicely browned on all sides and have a leathery, chewy texture. Add the scallions, thyme, salt, and pepper, and cook over high heat, uncovered, for 2 to 3 minutes. Add the chives and butter, toss to combine them with the other ingredients, and serve immediately on the toasted bread.

Her Majesty's daughter Princess Helena and her granddaughter Princess Thora are visiting. Here's the menu: consommé aux fines herbes, cheese croutons, poached fillet of sole with parsley sauce and potatoes à la crème, puree of squab à la chasseur, creamed celery, pork chops with apples, red cabbage and duchesse potatoes, iced pudding à la Prince Albert, canary pudding with vanilla sauce, anchovy toast.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

French toast, maple syrup, coffee. Protein, fiber, carbohydrates. And caffeine. All the essential food groups, except nicotine,

Still-life Through the open French window the warm sun lights up the polished breakfast-table, laid round a bowl of crimson roses, for one - a service of Worcester porcelain, arrayed near it a melon, peaches, figs, small hot rolls in a napkin, fairy rack of toast, butter in ice, high silver coffee-pot, and, heaped on a salver, the morning's post. She comes over the lawn, the young heiress, from her early walk in her garden-wood feeling that life's a table set to bless her delicate desires with all that's good, that even the unopened future lies like a love-letter, full of sweet surprise.

He’d even shaved everything and was wearing his best boxers. They were pink silk and had little peaches on them. He’d planned to do his “shakin’ my peach” dance for Taylor and Riley was going to make him French toast with spiced peaches for breakfast.

out her clothes – old canvas trousers and a rough shirt – and carried them into the bathroom. She showered quickly, hoping she wouldn’t wake anyone in the house, dressed and padded downstairs, softly like a burglar, a shoe in each hand. She made coffee and toast and sat at the table. Normally she might have walked out and bought a newspaper and read it with her breakfast. She might have listened to the radio. This morning she just drank her coffee and took one bite of the toast, which tasted like old leather, and stared into space. She had two mugs of coffee and threw the toast in the bin. She thought of the people sleeping in the house and then she thought of Whisky in his hutch out in the garden. The hammer. She went out into the garden where a light drizzle was falling and picked a handful of dandelion leaves from the lawn, which was in bad need of mowing. She opened the door of the hutch and threw them in. Whisky emerged from the inside of the hutch and began to munch on them. She reached past him and retrieved the hammer from under the straw. She walked back into the kitchen and laid it on the table. What should she do? Her immediate thought was to dispose of it. Surely that would be easy. She could put it into a litter bin or throw it into some bushes in a park or into a canal. It felt wrong, of course, but she had done so much destruction of evidence. Why not just do a little more? But this was the actual object that was used to kill Saul. Maybe, just maybe, it might be needed. After all, the murderer was still out there. She stared at it. Mabel had taken it. And Mabel had kept it. Why?

For iron and pep, I wanted to make a cold lentil salad with a zingy orange-ginger vinaigrette, handfuls of chopped herbs, and slices of white peach. (The purple-green Puy lentils, more common than the orange ones in France, just seemed too dark for a summer salad.) After unpacking half the kitchen while standing, against my better judgement, on a kitchen chair, I ended up not with orange lentils, but with a bag of yellow split peas. That would have to do. The split peas had been hiding up there for a while--- I'm pretty sure I bought them after a trip to Puglia, where we were served warm split-pea puree drizzled with wonderful glass-green olive oil and a grind of fresh pepper. Still hankering after a cold salad, I tried cooking the dried peas al dente, as I would the lentils, but a half hour later, where the lentils would have been perfect, the split peas were a chalky, starchy mess. I decided to boil on past defeat and transform my salad into the silky puree I'd eaten with such gusto in Italy. When the peas were sweet and tender and the liquid almost absorbed, I got out the power tools. I'm deeply attached to my hand blender--- the dainty equivalent of a serial killer's obsession with chain saws. The orange-ginger vinaigrette was already made, so I dumped it in. The recipe's necessary dose of olive oil would have some lively company. The result was a warm, golden puree with just enough citrus to deviate from the classic. I toasted some pain Poilâne, slathered the bread with the puree, and chopped some dill. My tartines were still lacking a bit of sunshine, so I placed a slice of white peach on top.

There is something about the first frost that brings out the caveman--- one might even say the vampire--- in me. I want to wear fur and suck the meat off lamb bones, and on comes my annual craving for boudin noir, otherwise known as blood sausage. You know you've been in France for nearly a decade when the idea of eating congealed blood sounds not only normal, but positively delightful. When I was pregnant, my body craved iron in silly amounts. I could have eaten a skyscraper. It's a shame that it's not on the French pregnancy diet--- forbidden along with charcuterie, liver, and steak tartare. It's true that boudin noir is not the sort of thing I'd buy at any old supermarket. Ideally, you want a butcher who prepares his own. I bought mine from the mustached man with the little truck in Apt market, the same one I'd spotted during our first picnic in Provence. Since our first visit, I'd returned many times to buy his delicious, very lean, saucisses fraîches and his handmade andouillettes, which I sauté with onions, Dijon mustard, and a bit of cream. I serve my boudin with roasted apples--- this time, some Golden Delicious we picked up from a farm stand by the side of the road. I toasted the apple slices with olive oil, sprinkled the whole lot with sea salt, and added a cinnamon stick and a star anise to ground the dish with cozy autumn spices. Boudin is already cooked through when you buy it, but twenty minutes or so in a hot oven gives it time to blister, even burst. I'm an adventurous eater, but the idea of boiled (or cold) boudin makes me think about moving back to New Jersey. No, not really. I admit, when you first take it out of the oven, there are some visual hurdles. There's always a brief moment--- particularly when I serve the dish to guests--- that I think, But that looks like large Labrador shit on a plate. True enough. But once you get past the aesthetics, you have one of the richest savory tastes I can imagine. Good boudin has a velveteen consistency that marries perfectly with the slight tartness of the roasted apples. Add mashed potatoes (with skin and lumps), a bottle of Châteauneuf-du-Pape, and wake me in the spring.

Diana talked about visits to Tokyo and Rome. Daisy listened, wistfully recalling her own grand plans. When Beatrice no longer needed bottles or sippie cups or an endless supply of chicken nuggets, Daisy had wanted to travel, and Hal had been perfectly amenable. The problem was that his idea of a perfect vacation was not Europe but, instead, a resort with a golf course that could be reached by a direct flight from Philadelphia International Airport, while Daisy wanted to eat hand-pulled noodles in Singapore and margherita pizza in Rome and warm pain au chocolat in Paris; she wanted to eat in a sushi bar in Tokyo and a trattoria in Tuscany; to eat paella in Madrid and green papaya salad in Thailand; shaved ice in Hawaii and French toast in Hong Kong; she wanted to encourage, in Beatrice, a love of food, of taste, of all the good things in the world. And she'd ended up married to a man who'd once told her that his idea of hell was a nine-course tasting menu.

Dinner?" "No." "Jalebi ice cream sandwich?" he called out, referring to one of her favorite childhood treats. Her betraying lips quivered at the corners. "No." "How about a snack? French toast crunch? Scooby Snacks? Trix with extra sugar? Pakoras and pretzels? Roast beef on rye with mustard and three thinly sliced pickles with a side of chocolate milk?" Laughter bubbled up inside her. He had done this almost every day to guess the after-school snack even though she had always taped the weekly family meal plan to the refrigerator door. "Pav bhaji, chaat, panipuri...?" Liam had loved her father's Indian dishes. "I'm not listening." But of course, she was. "Two grilled cheese sandwiches with ketchup and zucchini fries? Masala dosa...?" His voice grew faint as she neared the end of the block. "Cinnamon sugar soft pretzels, tomato basil mozzarella toasts...

With a clattering of chairs, upended shell cases, benches, and ottomans, Pirate’s mob gather at the shores of the great refectory table, a southern island well across a tropic or two from chill Corydon Throsp’s mediaeval fantasies, crowded now over the swirling dark grain of its walnut uplands with banana omelets, banana sandwiches, banana casseroles, mashed bananas molded into the shape of a British lion rampant, blended with eggs into batter for French toast, squeezed out a pastry nozzle across the quivering creamy reaches of a banana blancmange to spell out the words C’est magnifique, mais ce n’est pas la guerre (attributed to a French observer during the Charge of the Light Brigade) which Pirate has appropriated as his motto . . . tall cruets of pale banana syrup to pour oozing over banana waffles, a giant glazed crock where diced bananas have been fermenting since the summer with wild honey and muscat raisins, up out of which, this winter morning, one now dips foam mugsfull of banana mead . . . banana croissants and banana kreplach, and banana oatmeal and banana jam and banana bread, and bananas flamed in ancient brandy Pirate brought back last year from a cellar in the Pyrenees also containing a clandestine radio transmitter. . . .

The French toast was amazing. One more check in Kershaw’s perfection column, which was getting longer than a CVS receipt—and just as annoying.

after four pieces of the French toast, a slice of perfect, ripe cantaloupe, and three crisp strips of bacon, I pushed back from the table and poured a second cup of coffee, feeling like there might be some point to this short and painful existence after all.