French toast, chicken thighs

Finally, the remainder of that bread which was a light whole-wheat, probably 25% and leavened with commercial yeast then baked in a Pullman pan the ordinary way in the span of a few hours. I probably added honey because it sure was unusually good for ordinary bread.  It had been stored in the refrigerator concurrently with newer Maui bread, and to bread purists that is a crime against bread, but I live in a near desert and the refrigerator is the best I can do. It is gone now and that makes me sad but I am cheered by the certain knowledge that I can make more at any time I choose. Commercial yeast is just that flexible compared with sourdough starter which takes longer by days. 

Alas, for I am presently milkless. Therefore, wine is used instead to loosen this egg mixture, a nice light white California Zinfandel, which is really pink, those California winery people must learn their colors. 

Four tiny Bell & Evans chicken thighs, the last of the package. Fried quickly in the pan that French toast was fried, a cleanup savings of one pan. 

Maple syrup, the processed sap of trees, not the caramel-colored corn-syrup in imitation of maple syrup that is marketed for children and other people who know no better, and that is a real crime against humanity. How dare they. 1) It teaches from childhood that food substitutions under the aegis of commerce are acceptable. And,  2) It makes the little darlings fat while simultaneously hooking them on cheap sugar and generally wreaking havoc on their health. It could be decades before they realize they've been hornswoggled all along and that something else much better is available.