sf wrote:
> On Sun, 30 Aug 2009 19:45:43 -0400, Bob Muncie >
> wrote:
>
>> Wayne Boatwright wrote:
>>> David's son, Scott, is spending the weekend with us, but has never expressed
>>> an interest in puttering in th kitchen before.
>>>
>>> David and I were awakened by wonderful smells from the kitchen. When we went
>>> in, Scott was just putting the finishing touches on stuffed French toast made
>>> with leftover French bread stuffed with a mixture of cream cheese and fresh
>>> black raspberries, along with slices of fried country ham. It was delicious,
>>> and washed down with copious amounts of iced coffee.
>>>
>>> (Earlier in the week I had received a mail-order of center cut country ham
>>> slices. Yesterday, while doing my usual shopping, I found beautiful black
>>> raspberries at the farmer's market.) He scavenged the refrigerator very
>>> well.
>>>
>>> We didn't know his current girlfriend is a student at a cooking school in
>>> Scottsdale. Guess her efforts are rubbing off. :-)
>>>
>> Thanks Wayne. That was a nice story.
>>
> I made french toast for the first time in literally years. I found a
> "stuffed" french toast recipe that was really two pieces of bread
> spread with cream cheese and dotted with diced bananas put together -
> ok, I have the ingredients... I went into the kitchen and there were
> *no bananas*. WHAT? (yes, I had the cream cheese). Darn. Well, I
> made the regular stuff and "a good time was had by all".
>
> Thanks for the ear worm, Wayne.
>
>

i was thinking about the couple of times I added a slit, and stuffed the
French toast. I mixed a little bit of vanilla with cream cheese (room
temperature), than put that in the slit. It tasted pretty good to me
with the real maple syrup. Just gave it a bit of cheesy tartness. Could
just be *my* taste buds, as I never shared those with another, but I
like/liked them.

Bob