We had a situation at our house today.
An ANT situation. Deeeeesgusting.
Likely due to a combination of today’s tropical temperatures and the Thanksgiving crumb-laden tablecloth sitting on the floor, my sister discovered roughly ONE ZILLION tiny ants swarming our laundry room.
She screamed, I ran…my mom sent this panicked response:
To say we overreacted would be an understatement.
Luckily we sprayed Raid all over those little buggers, threw the tablecloth in the washer, and handled the sitch like the adults we (apparently) are.
All because I left the back door open so I could get a good picture of french toast.
(I realize I said that one more cranberry recipe would make me puke. I’m a hypocrite.)
Cornflake-Crusted French Toast (adapted from Simply Recipes)
- 4 slices of thin bread (we used Pepperidge Farm) OR two slices of thick bread (like challah)
- 2 eggs
- 1/4 cup milk
- pinch cinnamon
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1 cup cornflakes, crushed
- Preheat oven to 350 degrees. Coat a 9×13 pan or lined baking sheet with cooking spray.
- In a medium bowl, whisk eggs, milk, cinnamon, vanilla, and flour. Pour into a baking dish or pie pan. Allow bread to soak for one minute on each side.
- Put crushed cornflakes on a large plate. Dip the bread in the cornflakes, coating each side. Put the coated bread into prepared pan. Bake for 7-9 minutes on each side, until golden brown.
- Serve warm, with maple syrup or maple-cranberry sauce (recipe below).
Maple Cranberry Sauce
Combine 1/2 cup cranberry sauce with 2 tablespoons maple syrup. Heat on the stove or in the microwave until warm through. Spoon onto french toast.