Challah!

Fridays at Harmon's means challah bread. Mmm... eggy, slightly sweet dream carbs... While I feel that challah is good to use for just about anything, nothing beats French toast made from challah bread, and that's just what I was thinking Sunday morning. 

I don't really measure, but I used approximately (and sometimes exactly):

• 3 large eggs
• ~ 1 cup skim milk
• ~ 2 tsp. vanilla extract
• 1/2 lemon (I like this for a bit of brightness to the custard)
• 1 tbsp. good ol' white sugar

I'm really going to have to talk about this citrus juicers... one of my favorite tools. Squeezes until the last drop!

Soaked the bread for a couple of minutes on each side, then set it on a rack to drip off.

Browned for around 2-3 minutes on each side, then into the oven they went.

Here is the result:

Salty, sweet goodness.  

As far as tonight goes, I wish I'd whipped out the camera, but today was too much of a bummer to think about pictures, apparently. I decided to bust out the lamb chops in the freezer and threw them on the grill with rosemary, thyme, salt, pepper, and olive oil. 

They did not look like this:

Is that roasted garlic I see?

But they were quite delicious.