The other day, Nate and I were feeling restless. The grey, wet weather had kept us indoors for most of the weekend, and two healthy adults can only watch so many Netflix movies and flip through so many magazines before they start to get antsy. So we strapped on our sneakers and took a walk around our lovely neighborhood avec camera.
I made Nate sit on a bench directly outside of our condo building for this photo. I told him to “act natural,” which was translated as “check out the ants crawling on the bricks beneath the bench.”
We passed by a rose bush, and Nate pointed out the photo op. I saw a lot of flowers that I wanted to photograph, but limited myself to those not directly in front of people’s front windows. Because they might have thought I was creepy.
This is a view from the neighborhood park. I’m standing on what Nate and I call “Turtle Bridge.” But there didn’t seem to be any turtles bobbing in the murky water.
Because they were hiding on the banks. I guess they needed to get out as badly as Nate and I did.
Hydrangea, Nate’s and my wedding flower of choice. We went with deep blues and greens, though. Still, these are nice.
Hibiscus in front of our building. I love hibiscus.
After our invigorating walk, it was time for something to fill our growling bellies. Nate suggested trying Mark Bittman’s French toast, and I was (of course) game. The best part? Nate volunteered to do all the cooking — I just had to take photos. And eat copious amounts of cherries.
Mark calls for crusty, stale bread. All we had was the soft, unstale variety. Mark also calls for one cup of milk. Nate (totally in character) substituted half the milk for half a cup of heavy cream. Other than that, Mark’s recipe was followed to the “T” and was yum-tastic (ah yes, another Katie-ism).
A word to the wise: go ahead and make sure your griddle/saucepan is nice and hot before you throw your toast down. Or you might be met with nary a satisfying sizzling sound and you might overcook that side of your otherwise perfect French toast. You know, theoretically.
Mark Bittman’s French Toast
1 cup milk (or 1/2 cup milk, 1/2 cup heavy cream)
1 Tbsp sugar
1 tsp vanilla
1 tsp (or slightly more) ground cinnamon
Butter as needed
Slices of firm, crusty bread
Beat eggs very lightly in a large bowl and stir in the milk, salt, sugar, vanilla, and cinnamon. Dip bread slices in mixture and transfer to pre-heated skillet with melted butter. Cook until browned on each side, turning as necessary. This should take no longer than 10 minutes total.
If you need to hold the toast for a while, you can keep it warm in a 200° oven for about 30 minutes.