T. G. *cough* *hack* *sniffle* *sniffle* I. F.

I’ve been getting sick a lot lately. I got this whole shebang of a sore throat and sore everything with the headache and the blocked nose on Wednesday. I first blamed it on my maiden interval training class, which needless to say was absolutely crazy. I’m not sure how anybody can go through one without…I donno…batteries? We had to go from sprints to skipping to push-ups to weights to squats for an hour with no breaks (except self-assigned ones) and every time the instructor comes up with a new move all I can think of is YOU WANT ME TO DO WHAT.

But then today I remembered that I was at my doctor’s for a check-up on Tuesday morning, and there was this lady behind me who kept coughing. I remember because I kept thinking I should move I should move, but I didn’t because I didn’t wanna hurt her feelings. So yes, I think I’ve been dealing with the consequence(s) of that non-decision. Today, for example, in my not-so-prime-yet-still-wanna-get-things-done state, I mixed Abdillah’s newly bought red hand wraps with our regular clothes in the laundry. Now everything looks like Paddle Pop. And in my frustration I called Abdillah and blamed HIM for it (WHY YOU NEVER TELL ME YOU BOUGHT NEW HAND WRAPPSSSSS). Tsk. (Ok lah, the last part I can’t blame the virus. I’ve since said sorry.)

Anyway, post-ruined laundry, pre-reconciliation and all the while feeling less than peachy, I decided to cheer myself up with this:


I’ve been trying to make French Toast that’s fluffy since FOREVAAAA. I’ve finally found the perfect recipe. Here you go peeps:

Cinnamon French Toast with Whipped Cream, Fruit and Honey

You need:

  • 2 slices of bread (I use Gardenia’s Wholemal)
  • 2 eggs
  • 3 tbsp milk (Meiji’s low fat)
  • 1 tsp vanilla essense (half the amount if you’re using vanilla extract)
  • 1 tsp honey
  • A dash of cinnamon powder
  • A pinch of salt
  • 2 tbsp butter
  • 100 ml whipping cream
  • Strawberries
  • Blueberries


  • Place a baking dish in the middle rack your oven. Turn your oven on and keep it at 100 degrees. (This is where you’ll be keeping your french toast warm once they’re done. Especially useful if you’re making a big batch.)
  • In a shallow bowl, whisk eggs, milk, vanilla essence, honey, cinnamon and salt.
  • Soak bread in the egg mixture (about 30 seconds on each side). Note: Whisk the egg mixture before dipping each side so the cinnamon doesn’t settle.
  • While the bread is soaking, heat your frying pan or griddle on medium heat.
  • Melt 1 tbsp of butter and cook bread on each side until golden brown. Once the first slice is done, keep it in the oven and repeat steps with the second slice.
  • Whip 100 ml whipping cream in a large bowl.
  • Serve french toast on a plate with whipped cream, strawberries, blueberries and a generous drizzle of honey. Note: You can serve the cream on the side if you don’t want it to melt on your french toast.


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