Oh my god! Is that my ass?!!!

My ass on our wedding day (my butt, not Nipper Knapp!)

Last night in a fit of love for his wife Nipper Knapp showed me a video he had taken clandestinely on his iphone over the weeked of my butt...walking...in a bikini. He thought he was being nice. He thought he my butt looked great. Thus the video. Unfortunately, upon viewing, I did my best not to burst into tears and start googling liposuction. How did that happen? My ass is white, and flabby, and just, ICK! I'm so ashamed. Not only will I be in a burka by the pool in Palm Springs next weekend, but once I'm done with physical therapy, I'm going to start exercising again, for realz though. And I'm never eating again. (just kidding mom, hold your comments please) But maybe a few less In & Out burgers, and a few more salads. My brother who is visiting this week from Seattle said I should be happy my husband is secretly videotaping my butt and not someone else's. Nice. 


In the meantime, here is my recipe for "company's coming french toast". Nipper's mom made it the first time he took me home to meet his parents before we were married. Good little wifey that I am, I wanted to learn to make something that his mother makes that he loves. Mine has kind of become more of a bread pudding. YUM! So this isn't Meema's recipe, it's my modified version. I've never made it with chocolate croissants or that yummy chocolate sourdough from Zingermans, but I bet that'd be really yummy.

 

2 loafs of Texas toast or any thick cut white bread. If you can only find thin sliced, stack it three high in the pan instead of two high

2 sticks of butter 

1 1/2 cups brown sugar

1 tbsp cinnamon

1 tbsp vanilla

6 eggs

pinch of salt

1-1/2 cups of milk

 

Melt the butter and pour into the 9x13 pan

Mix the brown sugar and cinnamon

sprinkle that mixture of the butter

cut the bread and lay in the pan (the recipe says one layer, I usually do two layers, three if you have thin cut bread)

coat all sides of bread with the butter and sugar mixture (I do this with my hands as it's kind of a paste)

beat the eggs with salt, vanilla, and milk and pour over the bread

turn the bread once then refrigerate overnight

heat the over to 350, turn the bread once again before putting it in the oven

 and then turn the bread again after it's been in the over for 30 minutes

bake another 15 minutes until the edges are golden and the whole thing is fluffy and you can't wait to eat it!

 

The total baking time is about 45 minutes.

I find this is best served with lots and lots of crispy bacon.

Au revoir giant booty. Also au revoir french toast and bacon.