I just got finished reading
GoVote's diary,
Kos and Lieberman and immediately, I started smelling food. So I've decided to start another action-packed and fun-filled installment of:
TROLL RECIPES!
For those who are unaware of my troll recipes collection, or for those of you just joining us, I started a troll recipe diary a ways back and it seemd to gather a good response. So once I gathered a bunch of recipes from the comments it received, I reposted the diary, grey-box-embedded all the recipes in the first diary, and made it all neat and pretty.
You can find my two Troll recipe diaries here: Troll Recipes
and here: [UPDATED] Troll Recipes - Clean and neat version.
Again, for those just joining us, a brief background of the origins of troll recipes, courtesy of Maryscott OConnor.
Here's how it came down
TealVeal, I think, on encountering a troll diary, began a conversation with someone else on the thread -- about stuff that was pointedly NOT in response to the troll diary's contents. Like, "I like pie. How about you?"
Now, SOMEONE posted a recipe, in response to one of these "la la la la we can't hear you" gambits...
And, I am pleased to report, I was one of the first if not THE first... to make posting a recipe the automatic response to a troll diary.
Now, back in MY day, youngsters, we didn't DISCUSS whether or not to post a recipe. Whoever got there first and figured out it was a troll diary...
just posted a recipe.
And from there, each subsequent visitor posted a recipe -- unless it was a newbie, in which case the bewildered darling would ask, baffled, "What's with all the recipes?"
And that, boys and girls, is my version of how it happened. Good luck proving me wrong. Heh heh.
As is the usual format, I will start the recipe diary with a new recipe, hopefully one I either haven't posted, someone else hasn't posted, or one that no one else has or has tried. Feel free to post any type of recipe - be it a drink, breakfast, lunch, dinner, appetizer, Hors D'oeurve, dessert...you name it.
If you'd like to make it all nice and pretty in the grey box like I did, use this code found on the DailyKos FAQ. HTML: Gray Boxes for Quoting Sources .
I must incur one rule:
If the recipe is not yours, please give credit, to the best of your knowledge, to that who it belongs to. If you want to pull one out of Grandma Ethel's Hand-me-down kitchen cookbook, please reference the cookbook, author, etc.
And as a side note, I, along with many others, have noticed a developing habit for people here to troll rate someone, often a regular dKos'er, simply because they question either someone's diary, someone's opinion, or just in general, go against the grain. This is not a reason to troll rate. It delves into the realm of censorship and many people here are not tickled pink by it. Not does it fit what we represent.
So please-----if you don't like what someone has said, at least first click on their name and check their profile, diaries, comments etc, before you consider troll rating. And above all, play nice! :)
Then again...if I were to post say.....
this image:
followed by "This man is my saviour!", please, please, please, please, please!!!!
Banish me from every librul blog on the internets, tar and feather me, send me to hell, and eat my child.
Well, don't eat my child. My son kicks ass!
So again, I'll start----you take it from here!
Bon apetit!
Here goes:
Croissant French Toast
4 servings
4 croissants - cut in half lengthwise
2/3 cup low fat milk
3 large eggs - lightly beaten
1/3 cup orange juice
2 Tablespoons butter
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Melt butter in on a skillet or in a large frying pan at medium-high heat.
In a large bowl, mix together all ingredients except croissants. Beat until well combined.
Drag croissants through the mixture and flip until completely coated. Cook about 3 minutes on each side side or until golden brown.
Serve with butter and maple syrup.
So much better than just using plain white bread. Like with regular bread, it's even better if the croissants are a little stale. They absorb more egg mixture.
Credit to MrBreakfast.com and RichH.