Early Risers and French Food

Okay, I know this wasn't supposed to be a food blog, but there is a lot of stuff in this book about food. The importance of emulating French cooking was a surprising topic, but the sisters assure me we can emulate their cooking without picking up on their bad habits. Charming.

So I made French toast this morning, and was more careful than usual to keep the heat at an appropriate setting so as not to burn anything, and to brown it properly. Cooked it in a little bit of butter, which the sisters say MUST be unsalted and should be WHITE, not yellow. Mine is kind of in-between. I read the ingredient label for the first time: pasteurized cream, and natural flavors. Hmm. Why?

A later chapter talked about the importance of being an early riser. I normally am, but slept in a bit this morning because it was a cloudy, rainy day, and because I was up a little later with the baby than I intended.

More on servantless American cooks and mothers later, I hope.