What is the measure of the crud-factor of a week?
The number of times you’ve smacked your head against a door jamb? Number of bruises you have on your arms from running into bathroom stalls? Number of frustrating emails you have in your inbox? Or how many drafts you’ve discarded trying to sound calm, cool-headed, and tactful in your reply?
Maybe it’s the number of naps you had to take… or how many you weren’t able to take. Maybe it’s the poundage of clay pots you threw away in the ceramic studio because you messed them up so bad; or the number of times you’ve dissolved into uncontrollable, unexplainable tears.
Classes you skipped? Hours of sleep you were conned out of? Meals replaced by LUNA bars while working in the studio? Dozens of cupcakes you did not bake? Crazy first-years protesting quiet hours? Recipes you’d like to blog but can’t because the food wasn’t photo-worthy?
Yep, I’d say that just about sums up the crud-factor of my week.
But that’s okay.
Because I made french toast.
Pumpkin french toast.
Pumpkin french toast with ‘butter,’ powdered sugar, and maple syrup.
In the same sentence? On the same plate?
Need a visual?
There you go…
(Side note: Yes, I had this for dinner. Sometimes it’s good to have breakfast for dinner, especially when your week’s been such a mess.)
So, whip up some french toast, sit back, and let the rest of your week melt into buttery pumpkiny syrupy oblivion.
PUMPKIN FRENCH TOAST
- 1/2 c. pumpkin
- 1/2 c. – 1 c. vanilla soy milk (enough to thin out your batter to the right consistency)
- 2 tbsp. flour
- 2 tsp. brown sugar
- cinnamon to taste
- dash of salt
- about 6 slices of bread (I used potato bread)