tag:blogger.com,1999:blog-5590199645863493351.post5575121825309315012..comments2024-01-24T00:23:09.939-05:00Comments on The Frugal Hostess: FruDiddy and the Lost BreadThe Frugal Hostesshttp://www.blogger.com/profile/11373097683874846565noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5590199645863493351.post-24762612083190341142011-06-21T11:49:25.261-04:002011-06-21T11:49:25.261-04:00And by good time, I meant good times.And by good time, I meant good times.San Diego Mommahttps://www.blogger.com/profile/12624915698900874371noreply@blogger.comtag:blogger.com,1999:blog-5590199645863493351.post-64343107802994732232011-06-21T11:49:12.193-04:002011-06-21T11:49:12.193-04:00My dad made the exact same cinnamon toast. Good ti...My dad made the exact same cinnamon toast. Good times, good time.<br />I love french toast, too and make it very often.<br />TOO often.<br />Says my butt.<br /><br />XO.San Diego Mommahttps://www.blogger.com/profile/12624915698900874371noreply@blogger.comtag:blogger.com,1999:blog-5590199645863493351.post-30041747264412984002011-06-18T09:57:59.399-04:002011-06-18T09:57:59.399-04:00Maybe you should try making French Toast with pump...Maybe you should try making French Toast with pumpkin bread or zuchini cake -- already dense and sweet, they still soak up the egg mix and make a pretty amazing dish. Credit goes to Miss Glenda for this version.<br />Mr. BillMr. Billhttp://www.billspensandthings.comnoreply@blogger.comtag:blogger.com,1999:blog-5590199645863493351.post-24805168518681849502011-06-17T14:50:41.682-04:002011-06-17T14:50:41.682-04:00Not a Morning Person? Your daddy was worth his wei...Not a Morning Person? Your daddy was worth his weight in gold! I'm not a morning person either (in fact, I have been known to throw breakfast in the trash in a storming temper tantrum, I'm ashamed to say), but I've mostly managed to survive it after 32 years of fixing it. Did your mother enforce the "don't speak to me or else" rule in the morning? Always a handy one to have.mamafroghttps://www.blogger.com/profile/13215031912797290210noreply@blogger.comtag:blogger.com,1999:blog-5590199645863493351.post-44926748072099463492011-06-16T14:42:04.427-04:002011-06-16T14:42:04.427-04:00Thank you for this wonderful walk through the olde...Thank you for this wonderful walk through the olden days. One point that I can't resist, though, is that I always included a cup or two of granulated sugar in my pain perdue egg mix. Ideally, you fry the bread enough that the sugar crystalizes, and that's when it's really good. It's also why you don't need syrup--it's already sweet enough to support two dentists.ed deluzainhttp://www.xanga.com/ironkneenoreply@blogger.com