21 April, 2010  |   1 Comment

Recipe: French Pound Cake

ProtectorThe thing about having two babies is that it feels like I’m always making unfair choices. My head hears a lot of external whining these days, I don’t need whining to come from inside too.

Lately, this Whining Brain has complained about the following choices I think I have to make:

I have to either walk the dog or take a shower.
We can either have a home cooked meal or I can write a proposal for a new client.
I can troubleshoot that CSS issue or get more than four hours of sleep.
(Wah. Other people don’t have to make these choices, they get to shower and walk their dogs and troubleshoot CSS.)

But the word that stops it short?
The word that turns that whining into good old-fashioned appreciation?

Get.

I get to do these things.
I get to walk the dog/take a shower/home cook a meal for my family/work on my computer, the computer I own.
I get to.

So, for the get to.
Forget to.
For the get to, I give thanks.

For the get to, we’re going to invent French Toast Pound Cake and eat it with lemon sorbet and strawberries.

French Toast Pound Cake

Ingredients
3 eggs
1/2 loaf of Sarah Lee Pound Cake
Butter for pan

Directions
Crack eggs into bowl.
Mix eggs until all the same color yellow.
Cut pound cake into 3/4″ slices.
Dip pound cake into eggs, making sure it’s soaked on each side.
Melt butter in pan over medium heat.
Add egg-soaked pound cake to pan, cook roughly 3 minutes — or until cooked through.

Serve with lemon sorbet and strawberries, garnish with mint.

You get to eat this if you want.
You don’t have to,
not at all.


One thought on “Recipe: French Pound Cake

  1. 1
    Jessica P says:

    Wishing your blog had a “Like” button. Well said, HJ. Inspiring.

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