After spending two weeks on the ocean and the lake, I have blues and greens on my mind!
I have made french toast about 3 times in my entire life. The first was when I was 11. I was home alone with just my sister, and decided to make a special treat for breakfast. I can’t remember if I had a recipe in front of me or not, but the end result was a very egg-y bread that was uncooked in the middle. Needless to say, after one bite I retreated back to cereal.
It is perfect. So perfect, in fact, that I ate it before I could even take photos. Which is actually okay, because now I have a chance to make it again! This time I made it with huckleberry syrup (my favorite!!) and some fresh blueberries, which honestly makes me never want regular old perfect french toast again!
Keep scrolling for the recipe I found off The Sugar Hit.
2 pieces of stale bread
2 tbsp sugar
1/3 cup milk
1/2 tsp cinnamon
1/2 tsp vanilla extract
Mix ingredients together in a wide bowl. Place pieces of bread on the mixture, and squish down a little bit to make sure it gets really soggy. Let it soak for 1 minute, then flip the pieces over and repeat.
As Sarah from The Sugar Hit explains, the secret really is using low heat to make sure the bread cooks all the way through. Soggy, egg-y bread is a thing of the past. ENJOY! -Leah
One of my absolute favorite foods in China was jianbing, or a fried crepe around a crispy, savoury “Chinese doughnut.”
First, you pour some batter on a hot, round, rimmless frying pan. Then, you crack an egg on top, and sprinkle on some herbs and sesame seeds. Flip the (now crispy on one side) crepe over.
Spread some sauce on to the pancake. Spicy sauce is optional. Place a couple Chinese doughnuts on, then fold up the crepe.
This makes the perfect breakfast, but lots of Chinese like to eat it for a midnight snack.
While jianbing is found everywhere on the streets for around 3-4 RMB (0.50-0.65 USD), I recently found a great Chinese restaurant, Huang Tai Ji, a super hip shop that sells only jianbing. Trust me – a local, well-designed shop in China is a rarity, so this is a wonderful little spot!
The jianbing here is a little more traditional: they use a Chinese doughnut instead of a crispy sheet of dough that is found at most Beijing jianbing stands. Although it is pricy(er) at RMB 12 (1.94 USD), it definitely tastes better quality. The whole jianbing is bigger, the dough is thicker, the sauce is evenly spread, and is consistently absolutely delicious.
Interested in checking it out? Enjoy!
Huang Tai Ji 黄太吉传统美食
Mon-Fri 7am-2am, Sat-Sun 8.30am-1am. 1/F, Bldg. 10, Jianwai Soho, Dongsanhuan Zhonglu, Chaoyang District (5869 9887)
I have been in Beijing for about 2.5 weeks now, and I have been enjoying every minute. It is great to have good Chinese food and see all my favorite sites again, and I am really loving the internship I have at beijingkids!
Lately I have been obsessed with these block heels. They can be dressed up or down, and look more stable than your typical pump.
I have tried on a couple of pairs of shoes like these in stores, but unfortunately the front of my feet are too wide to look good or, more importantly, feel comfortable in! Any tips on finding a good pair of heels that is comfortable for wide soles?
‘Julina’ Double Ankle Strap Sandal by Jessica Simpson // ‘Niro’ Sandal by Dolce Vita
‘Confdnce’ Sandal by Steve Madden // ‘Caddie’ Mixed Media Sandal by Sole Society
‘Cruizz’ Bootie by Steve Madden // ‘Maria’ Sandal by Michael Kors