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August 19, 2004

Courage

Recently, by way of congratulating me for some monumental news, a man I’ve known for many years told me I was courageous. Perhaps, in fact he wasn’t congratulating me on the news but on that I acted with courage and was handsomely rewarded. He too, he said, once shifted gears entirely to be with the person he loved, the person he later went on to marry. And as though that wasn’t reward enough, he was able to return to the track he was on, only this time richer; a richness we can only achieve by taking risks.

While I don’t mean to underestimate my “courageous” move to Amsterdam to be with the man I love, I don’t quite think of it that way. I take how easy it was and how right it felt (and so many other things) for granted. There wasn't any fear. I know now, and perhaps I sensed then, any losses I encounter fade in the brightness of the riches I have.

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Today I did something I wanted to do but feared to do for a while: I enrolled in a writing class.

Posted by talia at 5:39 PM

August 12, 2004

100 Words, a true story

That’s when the unthinkable happened.

While going under a bridge along the Herengracht, I bumped my head. Apparently even I’m tall enough. I nearly fell in the water but my vast experience as a bendable action figure combined with my cat-like reflexes saved me from the really too filthy water below. My shoe filled with water. Unfortunately, in my hero’s gallant efforts to save me, he plunged in the water, grapefruit juice, telephone, and all.

Posted by talia at 9:30 AM

August 9, 2004

French Toast Casserole

Frence Toast Casserole

The French toast casserole always receives wonderful reviews and everyone always hits me up for both seconds and the recipe. This is how I first experienced French toast casserole. Erica, who at the time was not my brother’s wonderful girlfriend, presented this dish, received rave reviews and requests for seconds and the recipe.

Due to a long battle with technology I have lost the recipe she sent along, an ancient Fox family secret. I have found another, recipe which also tasted delicious. I'm hoping to get the FFFTC recipe again soon. The one I made is no as sweet, it call for adding everybody's favorite syrup at the end. The FFFTC called for making a syrup or sugary topping/filling and baking it right in. That's the good stuff

Here's second best.

1 loaf French bread (13 to 16 ounces)
8 large eggs
3 cups milk and/or half-and-half
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Dash salt

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

I also found this bit, I didn't use it, but boy, doesn't it sound good?

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.

Posted by talia at 9:31 AM