By Teri Cayton
The Parsons Advocate
Nov. 10 was the 23rd anniversary of mom’s passing and it even landed on the same date as her death. Sometimes time passes so slowly but in this instance 23 years seems like the blink of an eye. I can still remember how she smelled of Maybelline make-up and see that bandana wrapped around her curlers.
I can’t say mom lacked in class but she did have a very distinct style. She didn’t care what other people thought of her but at the same time she did have some very fragile feelings. And if someone stepped on those feelings the wrong way she could hold a grudge like nobody else. Momma Said, “Hurt me once shame on you, hurt me twice shame on me.”
She didn’t hang around with people who thought they were better than her, because quite frankly, nobody was. They have had more money, bigger houses and fancy cars, but there was not a person out there that had a bigger heart than my mom. She helped everyone she could, she gave blood on a regular basis and if anyone needed anything she worked until she got results.
It may not have been the best but she would give anyone the shirt off her back if she thought it would help them through a tough time. Our town was very small and everyone knew everyone. If there was a tragedy of any kind she was the first on the spot to help. I miss that in people today. The millennial generation thinks they deserve everything without working for it. Just hold out their hand and it will be filled with whatever they want. Momma Said, “Wake up kiddos, if you want it work for it like everyone else!”
Overnight French Toast
- 4 tablespoon) butter, softened
- 10 thick slices of brioche or challah bread
- 6 large eggs
- ¼ cup sugar
- 2 ½ cups whole milk
- ½ cup heavy cream
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Zest of 1 large orange
- Berries on top (optional)
- Butter a 9×13 inch baking dish.
- Butter one side of your bread. Cut into large cubes, crust and all. Add to your baking dish
- In a bowl, whisk together the eggs, sugar, milk, cream, cinnamon, nutmeg, vanilla extract, salt and orange zest.
- Pour the mixture over the bread and press down gently on the bread to absorb the liquid. Cover and refrigerate overnight.
- The next morning, preheat the oven to 350°F (180°C).
- Bake for about 50-60 minutes, or until puffed, golden and set in the center. If the top begins to overbrown before the center is cooked, tent with foil to prevent burning.
- Serve warm with maple syrup and fresh fruit or berries.
- Store any leftovers for up to two days in the refrigerator. Rewarm in a 300°F (150°C) oven for 15 minutes before serving.