August 2014
“Verily, the lust for comfort murders the passion of the soul, and then walks grinning in the funeral.” -Kahlil Gibran
I wrote down these words in the midst of a to-do list. I nearly buried them, but in leafing through the little book, they stopped me in my tracks once more. In order not to lose them again, I wrote them on their own page, bigger, harder to miss…
“VERILY, THE LUST FOR COMFORT MURDERS THE PASSION OF THE SOUL, AND THEN WALKS GRINNING IN THE FUNERAL.”
Comfort is that steady paycheck I once had, the one that afforded travels and frequent dinner outings. However, that comfort came at the price of dreading each and every day and the mind-numbing tasks ahead of me. It came at the cost of supporting others’ passion while I struggled to determine my own. Then life intervened, uprooted my path, and I went with it.
I took a very deep-dive plunge into uncertainty. I chose the gamble of pursuing beauty, and in doing so, I stress, I frenzy, I freak. I also brainstorm, ideate, debate and create. Somewhere in between stress and satisfaction is the ideal sort of comfort, the earned comfort, the much needed, Sunday-brunch-on-a-deck-with-good-friends sort of comfort.
These Sunday brunch comforts include:
Muddled mint tipsiness.
The scent and taste of bacon.
The happiness of my pup when she scores a piece of said bacon.
Kitschy pinks and turquoises.
Helping a friend embrace his sweet tooth.
The emphatic praises from my friend as she takes her first bite.
LAYERED French toast.
Feasting, Feasting, Feasting!
Baked French Toast with Lemon Curd & Rhubarb Compote
Ingredients
6 slices of stale country wheat bread + 6 stale brioche hot dog buns
3 cups plain coconut milk
3 large, organic eggs
1/2 teaspoon salt
50 mL Disaronno Liqueur (amaretto)
1-3 Tablespoons pure maple syrup, to taste
sliced almonds
Directions
Generously grease a 9×13-inch baking dish with unsalted butter or coconut oil.
Arrange bread in a tightly packed layer in the pan. Use chunks from an extra piece to fill any gaps.
Spread an even layer of lemon curd over the bread, followed by an even layer of rhubarb compote.
Arrange remaining bread in a top layer, using smaller chunks to fill in any gaps. Sprinkle with slivered almonds.
Whisk milk, eggs, sugar, salt, Disaronno and maple syrup. Pour the mixture over the bread layers, being sure it seeps into the top.
Wrap tightly with plastic wrap and refrigerate overnight in order for the bread to absorb the liquid.
Bake at 425 for 30-40 minutes, until puffed and golden.
Cut into generous squares and serve with maple syrup (optional, this French toast is good on its own) and homemade whipped cream.
Rum Whipped Cream
Ingredients
1 cup organic whipping cream
1 Tablespoon pure vanilla extract
2 Tablespoons pure maple syrup
2 Tablespoons spiced rum
Directions
Chill the cream in a mixing bowl in the freezer until the cream just starts to freeze. Remove from the freezer. Add the vanilla and maple syrup.
Use a mixer, on medium speed, to beat until peaks begin to form.
Add the rum, and continue to mix until combined. Keep chilled until ready to serve.
Here’s to the Necessary Comforts & Passions!
-Quelcy
