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.

Bob

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 love cooking with wine.
Sometimes I even put it in the food.

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

On Sun, 30 Aug 2009 23:57:38 -0400, Bob Muncie >
wrote:

> 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.

This is the second time today someone has referred to cream cheese as
tart (one was on TV). I don't get that taste sensation with cream
cheese.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> On Sun, 30 Aug 2009 23:57:38 -0400, Bob Muncie >
> wrote:
>
>
>>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.
>
>
> This is the second time today someone has referred to cream cheese as
> tart (one was on TV). I don't get that taste sensation with cream
> cheese.
>

Not so much tart as mildly tangy.

Kathleen wrote:
> sf wrote:
>
>> On Sun, 30 Aug 2009 23:57:38 -0400, Bob Muncie >
>> wrote:
>>
>>
>>> 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.
>>
>>
>> This is the second time today someone has referred to cream cheese as
>> tart (one was on TV). I don't get that taste sensation with cream
>> cheese.
>>
>
> Not so much tart as mildly tangy.
>

Thanks Kathleen - You are right. I like "tangy" so I was wrong in
substituting the word "tart".

You are right. Tangy vs. tart, is something that could be reexamined. In
my case, I love lots of colorful flavors.... so tangy *and* tart, are on
my agenda.

Thanks for your thoughts,

Bob