Callie’s Cabin: French toast for a crisp autumn morning (recipe)
An often told story in my family was that my mom met my dad at the Oregon Caves. Within less than one month the two became a couple, married, and lived happily ever after.
Today, Columbus Day, is their anniversary. I remember this date because yesterday the eye doctor checked my peepers. Sitting in the office — not as bad as the pinned eyes scene from the “Clockwork Orange” film — I got the diagnosis.
No eye diseases, use low strength over the counter reading glasses for TV. The good doc gave credit to genes.
This good-for-you recipe is inspired by my good parents — and eye-healthy blueberries, according to medical doctors.
Mountain Berry French Toast
2 organic eggs
½ cup low-fat organic milk
1 teaspoon vanilla
1 teaspoon cinnamon
2 slices whole grain bread
1 tablespoon butter
1 cup blueberries
Honey to taste (use a local variety from our health food store)
In a bowl, whisk eggs, milk and vanilla. Dip bread into egg mixture on both sides. Place in a medium heated frying pan. Turn once and when each slice of bread is golden brown and crispy remove and put on a plate. Top with a mound of blueberries. Drizzle with honey. Serves two.
This quick, easy to make, hot breakfast is as good as it gets on an off-season morning. It’s sweet and natural, perfect for locals and tourists enjoying fall in the Sierra.
Motto: You only get one set of parents, savor the goodness you inherit.
Cal Orey, M.A. Is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, and Tea) published by Kensington. (The collection has been featured by the Good Cook Book Club.) Her website is http://www.calorey.com.