+ I spend approximately eight hours a day staring at blank computer screens, wondering what to write.
+ I'm writing this post in list form to avoid spending my Sunday afternoon staring at the computer screen, wondering what to write.
+ I also feel really bad for only writing two posts in February and, until today, one in March. I'm sorry.
+ I blame it on the weather. The sky is blue today, and the sun is out, and that helps.
+ It's still cold out, though.
+ Around this time last year, I was wearing flip flops. Flip flops! 2011, please step up your game.
+ These are corners of my sister's house. She has a window in her kitchen, and it makes me jealous.
+ We ate french toast there on Saturday morning.
+ I've been thinking a lot about home lately, and how to make mine a happier space.
+ Right now, our apartment is mostly clutter and cat hair. Sometimes I feel like moving into a two-bedroom is the only solution.
+ And then I look at my bank account. I think we'll be staying here a while.
+ So my new goal is to stop daydreaming about the greener grass on the other side, and to start making my current home into a place I'd like to stay.
+ Pinterest helps. My bank account doesn't.
+ French toast always helps.
+ Is it spring yet?
French Toast (adapted from Alton Brown)
1/2 cup half-and-half (I think Jenny used regular milk)
2 large eggs
1 tablespoon honey
4 slices day-old bread
2 tablespoons butter
Whisk together milk, eggs, honey, and a pinch of salt. Dip bread into the mixture one at a time, letting each piece soak for about 30 seconds on each side. Set aside in a medium bowl and let sit for 1 to 2 minutes. Sprinkle bread with cinnamon, if you're into that kind of thing.
Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Place bread into pan two at a time and cook until golden brown, about 2 minutes on each side. Remove bread and set on a plate (we covered ours with paper towel and put in the microwave to keep warm), add more butter, and repeat with remaining slices of bread.
Makes two servings. Enjoy with maple syrup, a sprinkle of powdered sugar, and jam.