One of my little addictions is this breakfast: whole wheat bread made into french toast with bananas and Nutella. I generally make one of two breads: the 100% whole wheat bread from the King Arthur whole wheat cookbook or their anadama bread recipe. Some people like puffy bread for french toast but I enjoy the denser bread soaked in egg and half-and-half. The chocolate in Nutella goes well with bananas; it also goes very well with whole wheat. The result is tasty, energizing, and only moderately unhealthy. What more could you ask?
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
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