French Toast for the Lone Man

As a single person, I was frustrated when I awoke last Sunday morning with a hankering for French toast. As I turned over in my first waking moments, I felt that desire rumble inside me, but I couldn’t bear the scorn of going out into the world, sit at a table by myself, and finding someplace to indulge my cravings all by myself.

It’s the dilemma of single life: do I have the willingness to go someplace alone, and feel the heat of all the people around me, or should I just buy the mediocre product that I can buy through the drive through, go to the park, and hide from the rest of the world?

Since I went to church on Saturday night, I decided, hey, wouldn’t it be fun to go get French toast in Lincoln and then go to church at Redeemer? I set out down the highway, but three miles out of town, I realized I was so tired, there was no way I was going to enjoy going out for French toast. I remember Wal-Mart had French bread on sale for $1. I could make my own French toast at home, where I had eggs I needed to use.

I got the bread, went home, and cracked the eggs and whipped in the milk. In a way, I had to cook this French toast for myself, to prove that I cared for my own needs. Whatever. At least I got to use that cinnamon I love.

Breakfast

 

The First Cuttings

Ready

You’re supposed to cut cabbage low to the ground. For me, it was just easier to pull the entire plant up and cut of the root before I brought it into the house. Pulling back all the bug-bitten leaves, I exposed the firm head that had been waiting for me all these weeks, and I set about preparing it.

When I arrived back from my last trip, my garden was overflowing. I harvested multiple gallon tupperwares of beans, three broccoli plants, and the cabbage. I had to learn to make sauerkraut, or eat coleslaw for the next two months. Although the coleslaw is pretty great.

Making sauerkraut sounded risky, with leaving the cabbage out of the refrigerator, but it just takes cabbage and sea salt. I got to mixing the stuff with my hands, and it turned out to be a lot of fun. I can’t wait for it to be read to eat.

Fermenting Cabbage.

The harvesting as lead to more work than I expected. Back when I planted, I was scooping up cheap seed and dumping it in the ground, no questions asked. Now, the picking, the watering, the blanching and freezing has become my day job on days when I allow it to happen. But I love it, so next year I’ll probably dump twice as many seeds into the ground and be just as crazy when it all comes up. For those of you who live around Seward, I’m selling some stuff or trading for other produce. Corn is shedding and should be read shortly.