First new favorite thing of the day/du jour: French toast 2.0! I made it again, this time actually for breakfast (I’ll explain the 2.0 version in a minute).
Second new favorite thing of the day/du jour: Zoya Neely nail polish, a creamy seafoam green, and the only thing I’ve been wanting to wear on my nails lately.
Every time I glance at my hands when I’m wearing it, I smile. 🙂 It’s just so cheerful.
Two coats provides pretty complete coverage, but I’m wearing three for these pics.
Last time I applied Zeely, I didn’t use a base or top coat, and it lasted three full days before I started seeing tiny chips appear along the edges of my nails, so it seems durable. And it made it five days before the really honkin’ chips appeared.
Next time I’ll wear it with a base coat, at least, because it naturally emphasizes the ridges on my nails, which I actually think looks kind of neat, but a base coat applied before Neely should smooth things out, and improve the wear time.
To my fellow coral-crazed cosmetics lovers, try pairing Zeely with your current coral lipstick crush. 🙂 So springy, so fun!
AVAILABILITY: Available now in stores that carry Zoya polishes and also online
MAKEUP AND BEAUTY BLOG RATING: A
French Toast 2.0: the breakdown
Yesterday, after years making French toast, I made batch that actually made me swoon.
Fearing I would lose the recipe forever if I didn’t write/type it down! — I’m sharing it here…
Start by warming up a pat of butter in a non-stick pan on medium-high heat (to cut the calories, you could also use a spray like Pam).
Into a shallow bowl large enough for the shape and size of your bread, beat one egg, add around half a cup of vanilla almond milk, a splash of vanilla extract and a tablespoon of melted honey (I nuke mine in the microwave), and thoroughly mix.
This should be enough for two slices. Dip each one into the egg mixture, coating it completely.
Next, plop each slice bread into your hot pan, and cook until golden brown. Flip each slice over and repeat on the other side, and top them your favorite syrup or jam (I’m a maple syrup girl, myself).
Best if eaten piping hot.
So you may be thinking, “What’s the big deal? Why are these called version 2.0?” I think it’s the bread and the timing. Oddly, stale-ish, hard bread works best. Gross, I know, but it works! En lieu of stale bread, though, you could always toast your slices first to dry them out.
Another key: dipping the slices quickly into the egg mixture. If I leave the slices in the mixture for a minute too long, the center stays soggy while the outside burns.
Do you like French toast? Do you ever make it at home?
Your friendly neighborhood beauty addict,