Hello World

So, my first blog since the days of Xanga.  I'm so used to keeping my thoughts in my head, writing them down is a little strange for me....but I'm sure I can get used to it. I need an outlet, and what better way :)

I've always been good at writing, and no longer being in an English class, I do miss it.  Combining my love of painting pictures through words and perfuming a kitchen is what I bring to you.  Just don't expect too much :P

I have this addiction to watching tv; and I mean a REALLY bad addiction.  I should be reading a book, but I left my ereader in my apartment.  Instead I have spent that passed two days watching Single Ladies on VH1.  Damn good show. 

What's funny is, during one of the episodes the girls are having brunch, and they're having a french toast casserole, from none other than my favorite:

Paula Deen! :)  That same day I was searching on FoodNetwork.com for random recipes and I actually came across her french toast casserole.  Since I wanna make it so bad, how about you try it out too!  Heres the recipe:

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

courtesy of http://www.foodnetwork.com/