Seasons Greetings and Happy New Year!
Thursday, December 27th, 2007
Happy Holidays, everyone! I trust you had a nice Christmas celebration and continue to enjoy the holiday season.
I want to thank all the readers and visitors who’ve stopped by my site. Thanks for your comments and emails.
Many of you have asked about VACATION SOUVENIR. Thanks to Siren Publishing, I have the rights back to my story (that was a nice Christmas present.). I’m in the process of revising and lengthening it a bit. Then, I’ll look for a new home for it.
Other writing projects I’m working on include the sequel to VACATION SOUVENIR, and a few new stories. I hope to complete them soon and have them out this coming new year. I have posted blurbs about two of the stories — KAYLIN’S SPECIAL DELIVERY and THE BIRTHDAY TREAT — in the ‘Coming Soon‘ section. You can read more about them there. In the near future, I’ll post excerpts. So come back for a sneak peak.
For now, I’d like to leave you with the perfect breakfast recipe to enjoy, especially during this holiday season and New Year — Gold Coast French Toast. As you prepare it, the smells of the cinnamon and nutmeg waft through the air, leaving a delicious scent and a good feeling. You won’t be able to resist it, neither will the person for whom you prepare this. He or she will feel the love when eating your French Toast and want to return the love right back to you. 
I used challah to make my French Toast but you can use any egg or sweet bread. Be sure to cut thick slices, so that the bread doesn’t collapse when it is dipped in the egg mixture and cooked. I like to eat my French Toast with maple syrup alone. If you want something more, in addition to the maple syrup, you can sprinkle confectioner’s sugar over your French Toast and serve with a side helping of fresh fruits ( as seen in last photo below). Enjoy!
I wish you a happy and joyous New Year filled with lots of good and hot reads.
Best,
Paz
Gold Coast French Toast
Recipe adapted from
The Spice Island Cookbook (Vintage)
Serves 2-4
Ingredients
1 egg
1 cup undiluted evaporated milk
1 Tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 slices bread
Instructions
Beat egg; add milk, sugar, cinnamon, nutmeg, and salt. Mix thoroughly. Cut bread into triangle (or desired shape), dip into egg and milk mixture. Brown on both sides on a well-greased griddle or frying pan. Serve with soft butter and maple syrup.
