Happy Mother’s Day to all the moms out there! I hope this day brings you lots of happiness and peace, and you celebrate it with your loved ones 🙂
I’m happy to report the school semester is now over and I can go back to cooking – and what better way to celebrate my return to all things foodie-related than with an easy yet super-decadent lemon pastry cream French toast, just in time for Mother’s Day? Truth be told, I had plenty of help to bring this recipe to life – first from my daughter Michelle, and then from Nellie. Nellie is the brown hen mascot behind Nellie’s Free Range Eggs brand, whose reps have recently contacted me to review their products. With May being National Egg Month and with Mother’s Day right around the corner, I thought this was the perfect moment for an “egg-ucation” refresher – so I said yes, and I embraced the challenge 😉
I ate a lot of free range and organic eggs when I was growing up. There was famine in the cities and eggs were scarce, which meant that my family would always arrange for me to spend the summers in the countryside. Local peasants were so poor they just couldn’t afford to buy expensive cages for their hens, which meant the hens were kept outside and only fed natural food – lucky me!