I wish I were married to me

Being the wonderful wife I am, I made T French toast this morning and even bacon, though it grossed me out. The French toast was heaven. I included the recipe below. It was actually very easy, because you put it together the night before and cook it in the morning. I didn't have Grand Marnier on hand, so I substituted a bit of orange juice and orange zest. Yum.

We are going out to dinner tomorrow night for a very rare dinner out without the bad baby. Speaking of him, he has been sick lately, coughing and with a continuously running nose.

My story ran today on the two older couples. I mentioned before and after it that one of the men had died this past weekend. So sad. I am proud of how it turned out though and hope his family members take it as a touching tribute instead of a sad reminder.

Crème brûlée French toast
The editors of Epicurious share a winning recipe that's sure to please
From Epicurious.com
Makes six servings
This highly rated recipe from Epicurious.com is a cinch to prepare — and one of the tastiest breakfasts you’ll ever eat!Why not marry two of the most delicious dishes of all — crème brûlée and French toast? This easy and extremely popular recipe can be prepared the night before and baked in the oven the next morning. You can spice it up even more by cutting the bread with heart-shaped cookie cutters and then serving it to your loved one on Valentine’s Day.
Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.
INGREDIENTS
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
An 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
DIRECTIONS
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
© 2008 Epicurious. All rights reserved.

Enjoy!

--MM