Let me start by saying hat I am aware of the number of medical professionals that follow, or take peeks at my blog. Some of you are friends, family, or past clients (same thing). I'd like to say from the bottom of my heart - thank you! I have received your texts over the past week and I am overwhelmed with emotion at what I am learning from those that stand on the front lines. The heartfelt messages in the middle of the night telling me what you are enduring make me honored to be your friend knowing what you're facing out there, and grateful that you find solace in talking to me . Our conversations have been humbling in various ways, and you should know that you are appreciated more than you know...

There are others out there putting their necks on the line in ways we may never hear about that aren't doctors, and I want to express my sincerest thanks to you too! This is a crazy time, to say the least. Mixed emotions, uncertainties of all magnitudes, and the plot twist of free time/family time has had many a heads spinning. I truly hope you guys are finding a sweet spot within the chaos. Not gonna lie. There are some serious upsides to what is happening. Time at home (written like the introvert that I am) with my full house reigns supreme. I am soaking it all up. We may be in the house for days on end, but I LOVE spending time with my family. I've got my crew, a new book to read, many things to make and show to you, occasional messages from you guys, and Netflix. AND I've discovered TikTok! Somebody stop me! That place, thing, app - whatever it is will have you hooked! Of course, with TikTok came the desire/need to make short videos. Again, I'm an introvert. I am not the first person you'll see in front of the camera, but I told you last year that I would try it out. I received a few messages about that post, and now I'm feeling encouraged. Turns out, my readers like me and want to see me every now and again. I'm all about progress, and as you guys can see, my hands are in full view in my NEW video! I really like this video. Hope you do, too. In the meantime, I'll work on getting more of me in there.

As for Netflix, I've been watching everything from Boss Baby to Self Made (mixed feelings on that one), to classics like Step Brothers (love that one). I was going to try to fit Love is Blind in there somewhere, but it got bumped when I saw that I just saw that Nailed It is on its way back with a fourth season. Oh well. I have been a fan since before the show, and am a bonafide one since episode one. Between this French Toast, and my next sweet project, I'm not certain I'll be making time fore Love Is Blind. I'd love a synopsis, though. Who gets married? Is marriage what they're working toward? Who can't stand each other? How does it really work?

I have decided not to freak myself out further with any of the obvious documentaries. Besides, this year has been nothing short of one big 'freak out'. Cheers to happy freak outs! May someone win the lottery. May someone find peace within the reservoirs of their soul! May somebody else find love unparalleled. May we all look back at the top of the year and say "WTF?!" and laugh hysterically. I could go on, but I'm thinking you might be here for the French Toast recipe, and not my sentimental unloading.

Let's talk about this French Toast! For those that don't know, and have never heard of it, French Toast is a bread slice soaked in a sweetened egg-milk (custard) mixture that is cooked in a pan until nice and brown. You can use sourdough bread, but brioche comes highly recommended. I had time, (brioche is a labor of love, hunny) so I made a couple of loaves this week, and then let them age a bit (2 days). I call it "Bassett-ing", as in Angela Bassett. The bread is older but you'd have to guess how much, and likely still be wrong. It's beautiful to look at, and will totally wow you once you've plated it up! Day, or days old brioche develops a certain firmness that can better withstand the soak, and gives a chewier result.

People top it with all kinds of magic ranging from powdered sugar to fruit. It's really up to you. The options are endless. Personally, I douse mine in cinnamon, sprinkle over some powdered sugar, and call it a day. It's the perfect balance of sweetness, spice, and texture. The crunch, or crust on this bread is five star. Be warned! I'm heavy-handed with the cinnamon. I do firmly believe cinnamon is a gift from God himself...to me. Leave it out if it isn't your thing, or simply go with a teaspoon or two.

You want your griddle, cast iron skillet, or fry pan pretty hot when you lay the soaked slices in the pan. My surface heat was 385-390 before I laid the slices in the pan. This will ensure a crisp browned crust, and since the pan cools a bit due to the cold slices, the residual (and ongoing) heat still cook the slices throughout without having to adjust the heat.