I was actually not a huge fan of French toast growing up. It was something I easily said no to during sleepovers and Sunday brunch.
I was more of a pancake and waffle girl, but now I feel like I’ve refined my French-toast-cooking-style and enjoy it a lot more. I’ll have sudden cravings for it during the weekend and my husband definitely appreciates my homemade version.
What can I say: I have an extremely busy schedule. Now, I’m not complaining because I totally love how my day-to-day routine goes. I get to strengthen my work ethic, write articles on a daily basis, do photoshoots every week – yes, lots of work but loads of fun.
I try to give myself weekends off as much as possible, and so by Saturday morning, I’m totally pooped from everything that took place during my Monday to Friday. What I love is that on the weekends, Joe will get up and prepare a delicious breakfast for me, always telling me to relax and take a break.
I know a plate of eggs and bacon may seem like a simple gesture, but it means the world to me.
I could eat breakfast at any time of the day. I find it to be an incredibly versatile meal – there’s just so much you could do with the tastes (sweet vs. savory), the portion control (guilty as charged: I always opt for a hefty breakfast), and its arrangement (meat-heavy, carb-packed, granola-centered, etc). That being said, I absolutely adore serving it. A few Sundays ago, my friend Amanda came over for a mid-day visit and it was just so appropriate to host a “Sunday brunch.” She brought over a bag of fresh croissants and we cooked 3 plates worth of bacon, eggs, and potatoes.
My favorite part of making this meal was drawing inspiration from one of my favorite local diners and serving a side of mashed potatoes.
This was the first time Joe and I got to sit down and enjoy Amanda’s company since our recent nuptials. I have known Amanda since high-school and her friendship has always meant so much to me. It was wonderful to be able to spend some quality time with both her and my hubby, in the same room, devouring the same breakfast items (and of course, those mashed potatoes made for one interesting conversation starter!).