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rim2012-09-29T03:24:14+00:00monthlyhttps://lovelanguageoffood.com/2012/09/26/last-night-i/https://lovelanguageoffood.com/wp-content/uploads/2012/09/img_1381.jpgIMG_1381https://lovelanguageoffood.com/wp-content/uploads/2012/09/img_1383.jpgIMG_13832012-09-26T15:19:32+00:00monthlyhttps://lovelanguageoffood.com/2012/09/24/taste-the-rainbow/https://lovelanguageoffood.com/wp-content/uploads/2012/09/img_1379_21.jpgIMG_1379_22012-09-25T02:55:51+00:00monthlyhttps://lovelanguageoffood.com/2012/09/24/vegan-breakfast-to-go/2012-09-24T16:52:33+00:00monthlyhttps://lovelanguageoffood.com/2012/09/23/saturday-brunch/https://lovelanguageoffood.com/wp-content/uploads/2012/09/img_13531.jpgIMG_13532012-09-23T19:43:45+00:00monthlyhttps://lovelanguageoffood.com/2012/09/23/farmers-market-sunday/https://lovelanguageoffood.com/wp-content/uploads/2012/09/img_13612.jpgIMG_13612014-07-21T21:18:53+00:00monthlyhttps://lovelanguageoffood.com/2012/09/23/61/https://lovelanguageoffood.com/wp-content/uploads/2012/09/img_1361.jpgFarmers 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Amazing.2012-09-23T19:13:09+00:00monthlyhttps://lovelanguageoffood.com/2012/09/23/french-toast-how-i-did-it/https://lovelanguageoffood.com/wp-content/uploads/2012/09/img_1350.jpgIMG_1350https://lovelanguageoffood.com/wp-content/uploads/2012/09/img_1343.jpgIMG_1343https://lovelanguageoffood.com/wp-content/uploads/2012/09/img_1342.jpgIMG_13422012-09-23T17:14:17+00:00monthlyhttps://lovelanguageoffood.com/2012/09/23/first-time-making-french-toast-success/https://lovelanguageoffood.com/wp-content/uploads/2012/09/img_1351_2.jpgFrench Toast!I LOVE french toast and usually order a side of it when I eat out for breakfast but have never actually made it. Well this special Saturday morning brunch changed that. I used a recipe from The Joy of Cooking and used hemp milk instead of regular milk. I also added Captain Morgan Spiced Rum instead of vanilla and a dash of cinnamon. They came out great! I am so proud of myself! One thing I learned in the process is that it is really important to have a really well buttered skillet for that nice crispy french toasty crust and delectable custardy center. Served with a sprinkling of cinnamon sugar and a gentle snowing of powdered sugar. For french toast this good, use REAL maple syrup. It's a little more expensive but sooooo worth it.2012-09-23T16:32:28+00:00monthlyhttps://lovelanguageoffood.com/2012/09/23/mandolin-hash-brown-potatoes/https://lovelanguageoffood.com/wp-content/uploads/2012/09/img_13401.jpgMandolin hashed brownsI LOVE my mandolin and also love that it is in my favorite color. I wanted to experiment with another way to make hash brown potatoes without having to grate them. This worked pretty well and was fast! The down side was that the potatoes ended up with a delicate texture that made them a little mushy in some places. Overall it was a quick fix and produced the desired effect - yummy salty hash browns! Craving: indulged. 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