August 2011

A tree from a trunk…

August 30, 2011

On yet another walk with Fritzi on the beach, at the end of a beautiful new fence a neighbour built, there is an old, rotting trunk, driftwood, held together with some wire wound around it. It’s still useful, nurturing a healthy new tree with berries for the birds. Fritzi couldn’t care less, but I thought I’d take a picture with my phone.

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Fotzelheu

August 8, 2011

Had it for dinner. It’s a Swiss dish that you create with stale bread, haven’t had this since I was a kid and it is AWESOME!

  • Take stale bread, (artisan type farm white bread with a crust.)
  • Cut thin wedges off it, always with some crust.
  • Melt butter in a pan, enough to toast the bread wedges golden brown on both sides on relatively low (45%) heat.
  • Whisk together an egg and milk mixture, use slightly less milk than eggs, add some salt and a bit of sugar, to make it not too sweet. Keep some milk aside.
  • When the bread is roasted golden, drizzle some milk over it (don’t drown it).
  • Pour the egg/milk mixture over the bread and cover for about a minute, still on low (45%) heat.
  • Uncover and turn the bread. It’s ready when the egg/milk mixture has set.
  • Eat with fruit salad, fruit preserves, or stir some cherries or other fruit into the mixture in the last few minutes.

I guess it’s part bread pudding and part french toast. Why haven’t I done this dish before? You need good old fashioned bread, not the mushy, squeezy, sliced wonder loafs that are disguised as bread in Canada.

We are lucky, we have incredibly good bakeries here in the Comox Valley, so something that I enjoyed and cherished in my youth (waaay back), is actually, finally available again; great breads, made from scratch, by real bakers. Hence Fotzelheu!

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