I need sleep

  • ℕ𝕖𝕞𝕠@slrpnk.net
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    8 hours ago

    I eat a lot of French toast.

    My kids get breakfast on demand.

    Feeding the homeless.

    And if you park in the bike lane with your window open, you’re getting a very crumby backseat.

    • anon6789@lemmy.world
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      6 hours ago

      I was going to go with unlimited French Toast, but as the price of chicken eggs approaches Fabergé eggs, that may not work out.

      Switching to garlic bread, croutons, and croque madame dang it!

      • 211@sopuli.xyz
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        4 hours ago

        There has to be a pretty good vegan french toast recipe somewhere for inspiration on egg replacement.

          • idiomaddict@lemmy.world
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            3 hours ago

            I use silken tofu, corn starch (bird’s custard powder) and oat milk as the basis for bread pudding. I assume it would also work for French toast.

            • anon6789@lemmy.world
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              1 hour ago

              The custard powder sounds like a great idea.

              I have never used silken tofu. I like the firm stuff, but never knew what to do with the silken.

              • idiomaddict@lemmy.world
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                1 hour ago

                Blending it will give you something that’s roughly the texture of a milkshake. If you cook it for a long time, you can get some liquid out to make things like egg bites, but I prefer to either use it as the basis for sauces or puddings or to strain it and break it up manually to sautee it in a tofu scramble.

                • anon6789@lemmy.world
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                  54 minutes ago

                  The soybean is one amazing thing!

                  I’ve made homemade tofu a few times before, and while I can’t do it in a large enough scale to be worth it, it is absolutely delicious! Even my old hound dog would be in the kitchen drooling more than I’d ever seen her for anything else while I cooked it. It was easy, cheap, and pretty fun making it curdle, but it’s also messy, uses a lot of things to clean, and takes a bit of time.