Haru's Random Thoughts: Missed Posting!

Hey Everyone!

It's been crazily busy with the sudden turn of events. So busy that I cannot even construct a decent review. And I am very well aware of my backlogs. Which is tons! 

Work had been really crazy since the start of this year, and for the past month, I've been working on 10-12 hours a day. Boo, no overtime pay. 

Then again, I'm also preoccupied with tons of non-work related stuff, which I can easily summarize in the following photos (all thanks to my iPhone. I don't have to bring that heavy camera around):

On Cooking: French Toast with Maple Syrup and Bacon

Why yes, I'm posting again about French toast.

Blame it on my previous entries that had me lurking around pinterest looking at pretty French toast pictures.

And you know what? I just had to. (HOW CAN YOU NOT, I ASK. HOW CAN YOU NOT.)

On Cooking: Scrambled Egg with Garlic, Onion and Tomato

It's not an omelette. Because omelettes look pretty and clean, and this is neither.

Image courtesy of rakratchada torsap at FreeDigitalPhotos.net.

On Cooking: French Toast Version Two

This time, crispier and drizzled with maple syrup.

THE INGREDIENT LINE-UP, AND THE HOW:

(I had already dared to post awful pictures, you know. SO YES, I DARE AGAIN.)

On Cooking: Making Really Soggy Cinnamon French Toast

All the stereotyping I'd absorbed from Hollywood has made me think putting "French" before a noun automatically makes it sound haute -- or snooty. Take your pick (exception: French fries).

Beware.
Image courtesy of Stuart Miles at FreeDigitalPhotos.net

But French toast is really just bread dunked into a mixture made up of beaten eggs and et ceteras -- milk, sugar, vanilla, hbzmdrohmaesnfgjmyrkldiy -- and fried. At least to my novice feelers, it's a simple, easy way to spice up regular toast, and a good way to start cooking -- toasting bread was probably the first thing about food preparation you learned how to do.

On Cooking: An Explanation

I'd just read my previous cooking entries, and my face went like this:

Image courtesy of Stoonn at FreeDigitalPhotos.net

There's a blogging lesson there, I'm sure.

On Cooking: Chef Todd Mohr Videos for the Beginner Cook

As I'd mentioned, formal education has corrupted me enough that I tend to fall back on The Lecture when learning something new. Standing in the kitchen watching an egg cook is fine and all, but the note-taking! The rules/theory/whatever! It's the nerd in me. Give me a sit-down and then bring in the DIYs and Trial and Errors all you want, I'm now Empowered by Information, ha!

Image courtesy of imagerymajestic at FreeDigitalPhotos.net

The Reluctant Gourmet (hereafter mostly referred to as RG) has articles upon articles, yes, but let me make a detour:

On Cooking: One Wannabe-Home Cook's History Re Cooking So Far

Image courtesy of marin at FreeDigitalPhotos.net. 

In a word: patchy.

1. I grew up eating whatever came out of the kitchen, but I'd never actually ventured near it except to lick the fudge batter off the mixing bowl when someone made Brownies. Something like that.

2. One day I decided to learn cooking, because why not?