that BIG B though...

french toast?

french-style batter-dipped bread on a griddle?

slightly-staled sourdough, soaked in sauce, and seared on both sides?

cinnamon coconut almond and awesomeness all together on slices of oatmeal loaves?

YUUUUUP.

that's riiiiight.

i doo-doo that freaky sh!t,

and it's reallllly flippin' good every single time.

y'wanna see where i'm at these days?

yeah?

alright. check the teleport:

BOOOOOOOOOM!!!!

homemade raspberry compote, AND coconut whipped cream?

(and powdered sugar sprankles AAAND real new hampshire maple syrup)

too much is the right amount.

that's the only way to go.

if you aren't taking a perfect ten and turning it up to eleven,

you're probably an A*-hole, 

and i'd prefer you stick to toaster waffles and being a loser on your own private time

in your own private space.

the Folk Life & Liberty Fortress test kitchen breakfast lab is for expert sh!t only.

-

so, to start off, i had to bake sourdough oatmeal bread, from scratch,

with all the oats,

and all the continuously-nourished starter-culture of wild yeast i keep on my counter.

once i had that sorted, and settled, and situated, 

i eventually got around to using the last ends of the loaf 

to make this satisfyingly super-deluxxxe big B.

yeah!!

the batter? it's tiiiiiight-

-

*

FRENCH-STYLE SLURRY!

-

1 cup non-dairy milk ( i used an almond/coconut blend, vanilla, unsweetened);

2 T agave nectar;

2 T nootch;

1 tsp cinnamon;

1/2 tsp nutmeg;

1/4 tsp allspice;

2 T fresh-ground unsweetened unsulphured dessicated coconut meal;

2 T chia/flaxmeal;

2 tsp egg replacer powder-

whisk it up and let it sit for fifteen minutes-

then,

supersoak and saturate your slices in there,allowing it to absorb into the deep creases of the crumb.

yum.

a hot buttery pan, and patience is all you need from there-

-

i pour a little exxxtra batter over 'em,

and sometimes (including this time), i add a little exxxtra coconut and/or cinnamon.

MORE is never bad.

-

a flip or two, and a solid sear on both sides, and you've got magic bread cakes,

ready for glazing with the wet sweetness of your choice-

which leads me right up to that raspberry compote.

bro, you need some of that on your stuff, for sure.

-

*

COMPOTE FRAMBOISE!

-

in a small sauce pot, over medium-low heat, defrost:

1 1/2 cups frozen raspberries;

1/4 cup powdered sugar;

1 tsp vanilla;

3 T lemon juice;

2 T organic non-GMO cornstarch.

let it get wet, and then thick, and then put it on your breakfast, brothers and sisters.

that's the move to make, for sure.

mmmmmmhmmmmmm.

*

i ate AVO-F*ING-CADO, with sriracha flakes and cilantro on top.

i put scallion sprankles on my homeboy fries.

i had blackened baby grape tomatoes in the mix, also.

guys,

rules is rules, and if it doesn't have that stuff, it's not the big B, 

it's just some morning food.

that's a fact.

***********

today is the day, though.

a no-school day.

a remembrance day.

a veteran's day.

and also,

it's a monday, which means very little really, when you're an always-person.

y'know?

morning or night, weekend or weekday, it makes no nevermind to me-

but,

the day on the calendar does factor into who is around me at any given time,

and today is a day for being around the folks who'd otherwise be occupied with other stuff.

so,

i'm grateful for this time, and i'm happy to span it with good people.

it's hard to balance real life and work life and three separate worlds,

but it's all really happening,

and it's working out along the creases of concentration and consternation 

that cause all of it to travel forward into the future.

this is IT, and that's that;

never quiet, never soft.....