Hello, guys!

    It still has not hit me that I moved to Italy. I mean, the fact we have to turn on the heater for hot water and that my Spotify commercials have all turned into Italian means something, but of what I'm not sure. I'm living with an awesome German roommate who hooked me up with all the essentials. Also, she speaks Italian so she made ​​sure I did not make a fool of myself this first week. The town I live in, Bra, is cozy and tucked into a mountainous scene. Pictures of Bra soon to come. 

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    Soooo, although my school looks a bit like a castle, sadly it is not one. Thank God there is a real castle just over the gate (I guess I should get a picture of that, too).

    For those of you who do not know, I am earning my Masters in Food Communication from a university created by  Slow Food . If you do not know what SF is, you should probably look at your life and look at your choices. Jokes. Maybe. Anyway, the courses thus far have been intriguing and a breath of fresh air from the typical American university experience. 

     I have not had the chance to purchase all of my baking jawns yet, so in the mean time I had to compromise and make my roommate french toast. She was all about, even though it's not one of my fave breakie items. I have to say, though, that these lil toasts came out with a nice custard consistency in the middle. Nailed it. 

     To make this, start with the custard-like base. Combine the milk with the egg until light and frothy. Add the sugar and spices and mix well. Prick each piece of bread with a fork and then allow them to sit in the mixture for 1-2 on both sides. Place 1 tbsp of butter in a pan over medium heat and cook the bread. Before you flip, sprinkle each piece with a little sugar and place the second tbsp of butter in the pan. Cook 3-4 minutes in total on both sides; you just want the inside to set. Serve with maple syrup, unless your'e in Italy, then just dream about it.

Recipe

4 thick slices of white bread

1 egg

3/4 c rice milk (or whatever you have on hand)

1 tbsp sugar

1 tsp cinnamon

1/4 tsp cardamom

2 tbsp butter

a pinch of sugar for sprinkling