SC - French Toast

[Brian Songy]

Have you tried your pain perdu (the preferred term for French Toast in this 
area) with huge amounts of powdered sugar, a bit of muscadine jelly or (the 
best!) a small dollop of Steen's cane syrup!  Cane syrup I quite an acquired 
taste, but far richer than typical, store-bought molasses.

(I pass by the Steen's factory on the way to work, and saw the huge billowing 
clouds of steam produced by boiling the cane juice.  IT's CANE HARVESTING 
SEASON!!  That reminds me, I need to make some pralines, and pecan pie, 
and....)

Matheus de Troyes
>From Trollfen in Glenn Abhain in Meridies



Mka: Brian Songy
Manager, Computer Services
New Iberia Research Center
University of Louisiana at Lafayette
4401 West Admiral Doyle Drive
New Iberia, LA 70560
(318)482-0303
bxs3829 at louisiana.edu




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