Doesn’t French Cuisine Use It?

Yesterday I asked to make sure we had everything I would need to make french toast this morning. Yes, Susan assured me, we have the milk and the eggs, and there is Texas toast in the freezer. So I was out in the kitchen this morning earlier than she and Nat were awake, setting out the eggs so they’d be room temp, then poking in the freezer for the box that said Texas toast, setting that out to defrost. I did notice that the label on the box said a little bit more than Texas toast, but shrugged it off, figuring I’d simply never noticed when I’ve made french toast before, maybe because Susan usually gave me slices that were already defrosted.

Nat made it into the kitchen about an hour later, pleased to see the coffee already brewed. I’d already put the box of Texas toast back in the freezer with what I wouldn’t be using, but she recognized what particular kind of Texas toast it was in the bag. So was puzzled, but shrugged it off, figuring maybe she’d finally discovered the secret ingredient that makes my french toast something she raves about.

Susan, who made it into the kitchen shortly thereafter, knew better. She knows I’m simply a noodlenoggin.