Old loves

17 Apr


My ex was married yesterday.

And as I slogged through my Saturday chores of sweeping my floors, washing my towels, and dusting my furniture, I–for some masochistic reason–envisioned him straightening his bow tie, admiring his bride, and embarking on his honeymoon . . . .

And then I relived the honeymoon of our own relationship–ended just a little more than a year ago–as I recalled his first admiring gaze across a P.F. Chang’s dinner table, our third date to a favorite Chinese carryout spot with tofu and crab pot stickers, and his first time cooking grilled cheese sandwiches for me.

In fact, almost every one of my favorite dishes and restaurants evokes a memory of him.

But he wasn’t the one who came to mind yesterday as I made my favorite new breakfast . . . and brunch . . . and, sometimes, late-night dinner.

Instead, this dish evoked memories of cold nights spent cooking in my warm, cozy kitchen with my new boyfriend. He’d been the first person–since my father, who used to fry up the family’s Saturday morning breakfasts–to make me French toast.

The thick fluffy slices, dusted in powdered sugar and drenched in real maple syrup, proved even better than my father’s so long ago. And unlike his, these were gluten free.

Udi’s gluten-free breads, available in a white sandwich variety and a faux whole-wheat “whole-grain” version sold in nonspecialty local grocery stores such as Dominick’s, have given me back countless pre-Celiac bread-based meals, including breakfasts of toast and Welch’s grape jelly, lunches of imitation Quiznos veggie sandwiches (more on these later), and now, late-night dinners of omelets and French toast.

And during those late-night dinners, my boyfriend gave me–an egg-scrambling, omelet-frying failure–yet another gift: the recipe.

7 to 8 slices of Udi’s white sandwich gluten-free bread

3 eggs

about 1/4 cup of milk or cream

dash of vanilla

generous sprinkling of cinnamon

1 to 3 tablespoons of unsalted butter

various toppings (powdered sugar, maple syrup, sliced strawberries, oranges, and/or bananas)

If bread is frozen, microwave it until soft. Then whisk together eggs, milk or cream, vanilla, and cinnamon. Dip both sides of each bread slice in egg mixture and fry in unsalted butter until slices are browned on both sides.

Then top with sugar, syrup, or fruit, and share with a new–or old–love.

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