Chocolate Milk Like Your Gandma Used to Make. A Fig Jam Monte Cristo. Tomorrow’s Movie Night.
Chocolate almond milk. It’s what’s for breakfast. I’ve taken to making it from scratch lately. I’ve been adding a small glug of heavy cream to make it milkshake-ish.
When I have a loaf of asiago bread on hand that usually means there’s French toast in my future but today I compromised with myself and made a French toast Monte Cristo. I made a quick jam from some figs. Just water, white sugar, pinch of salt and a tiny splash of balsamic glaze.
Ham gets heated up with some maple syrup and set to the side. I’ll use this same pan to fry up the sandwich.
2 eggs, gruyere, heavy cream and another pinch of salt. I’m using 2 eggs because I’ll need a stunt sandwich for later tonight.
I find this to be an often overlooked step. I always lightly toast my bread first. I want to dry it out just a little so it slurps up the custard.
I built the sandwich first, then dunked it in the custard.
The fig jam, the ham, and some sliced brie.
I gave this and extra 5 minutes in the oven with the fries just to make sure I would get some gooey brie.
An easy Monte Cristo that I don’t need to get the fryer out for is a win. The light toasting keeps the edges of the bread crispy.
Tonight I’m going over the file for my sort film to post tomorrow. There’s just a few tweaks I noticed since I’ve been looking at it again. Read more about it here and watch the trailer:
I’m not sure how long it will take to upload but I’ll be shooting for my regular 9pm-10pm window EST.
Y’all get to the concession stand early. You don’t want to miss the cartoons at the beginning.
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