A recipe to warm your ears…and heart.

I received a lovely package yesterday …

A guest. an adoptee.

In brown paper. All the way from maple syrup country. Cold maple syrup country…New Hampshire.

Meet Ingrid.

She arrived in a brown paper box, carefully…even lovingly…wrapped

by Joan of from the love of a house.

Everything Joan does is with love. Truly. Go visit her amazing house…you’ll see!

And apparently, the girl, Ingrid, of the cold ears sort…loves

maple syrup.

But…who doesn’t?

She came with a recently tapped and cooked bottle of New Hampshire's finest liquid gold.

It takes 40 gallons of sap to make one gallon of syrup…who knew?

ooohhh. Ingrid I love ya already.

So what is a girl from sunny green Florida to do with this bounty you ask?

Why, thanky for asking…

Make brunch!

Lime in the Coconut style. ‘Cause really…what is life without a little coconut?

Enter the marriage of chilly New Hampshire and warm tropical Florida…

Warm your ears Crunchy Coconut French Toast… and warm Maple Syrup.

...and do not skimp on the Maple Syrup. Ingrid is watching!

Yep. I think the girl is going to love it here. She looks warmer already.

Welcome Ingrid. Take off your scarf…stay awhile.

kisses Joan!!

Make your own Warm Your Ears Crunchy Coconut French Toast you will not:: repeat:: will not regret it:

Crunchy Coconut French Toast (adapted from Cook What You Love via Leite’s Culinaria)

scaled to serve 1

• ¼ cup cornflakes I use Uncle Sams toasted wheatberry and flaxseed flakes…makes me feel a tad healthier
• ¼ cup shredded unsweetened coconut
• 1 large egg
• 1-2 tbsp milk
• 1 thick whole grain toast, cut in half…again…see first bullet. It’s all about healthy. umhm.
• 1 tsp butter and 1 TBSP of olive oil.
• Maple syrup, to serve. Ingrid style…LOTS.

1. Place the coconut and cornflakes in a shallow bowl and mix well.
2. In another shallow bowl, lightly whisk together the egg and milk. Dip the bread slices into the egg mixture
3. and soak for about a minute on each side. They should be well coated but not soggy.
4. Press each slice into the coconut mixture on sides, patting firmly and turning them over several times to coat thoroughly.
5. Heat the butter and oil on a griddle or in a large sauté pan over medium heat. Cook for 2 to 3 minutes on each side, or until golden brown and cooked through. Serve with warm maple syrup…again…Ingrid style.

Oooooh I just love a good marriage..

Thank you Joan!