Yummy Cappuccino

Today we went to the store, and we got a coffee grinder, and we got a milk frother too. So we made (decaffeinated) cappuccinos when we came home. And then we're also making banana bread...

Best part: The milky froth was really good. We also tried it with a little bit of cinnamon on top and with A LOT of cinnamon on top--it was better with just a little bit.

Room for improvement: Maybe next time try adding another flavor--like strawberry--to the cappuccino.

French Toast for Rosh Hashanah

Linda McGuire says:

Challah is a traditional bread for Rosh Hashanah, the Jewish New Year, which begins this Friday at sundown.

Anne is making many loaves for the customers of Prairie Flour Bakery. Families eat the bread during the evening prayers, and if there is any left over the next morning, you can make great French toast. Challah is usually made into braided loaves, but at Rosh Hashanah, it is formed into round loaves to symbolize the continuation of life. So your Rosh Hashanah French toast might not look exactly like these pictures.

Ingredients:

• 4 eggs beaten with a couple of splashes of milk and a pinch of salt and cinnamon (optional)
• 4 slices of challah, cut kind of thick
• Butter
• Honey or maple syrup

Warm up a griddle or frying pan and melt a little butter on it to cover. Soak the slices of challah, one at a time, until they are very eggey. Put on the griddle and cook on medium heat until they are nicely browned on each side. Serve with butter and maple syrup, jam, or honey (probably honey for Rosh Hashanah).

Serves 3-4

Nana's Chicken Elixir

This is Nana's Chicken Elixer;
If someone is sick, it'll fix her.
Just one little sip,
A drop on the lip,
And she'll jump to her feet like a trickster.

But what if a person is swell?
Well, I'm here sincerely to tell,
Just one little dallop
As small as a scallop,
And she'll glow like Obama (Michelle).


Ingredients:

2 small or 1 large chicken
4 onions
10 carrots
2 turnips (secret ingredient: do not omit)
6 celery
some chopped parsley
salt & pepper

Step 1:

Put the chicken in a soup pot, cover with water, put on the lid, and simmer for an hour or until the leg comes off easily. Then take the chicken out, save, and put the broth in the refrigerator to cool.

Step 2:

The next day--or, in a pinch, later that day--take the broth out of the fridge and skim off the blanket of fat, then peel and cut the vegetables in big chunks and cook until tender (about an hour) in the chicken broth.

Step 3:

Put all the vegetables except the carrots, which are yummy and should stay whole, in a strainer and squeeze out the liquid. Return carrots and liquid to pot.

Step 4:

Cut the meat off the chicken, add it to the broth, warm it up, salt and pepper to taste. Garnish with parsley. Feel the surge!