Thayer in the Kitchen

2 Tablespoon butter 6-8 slices bread 3/4 cup heavy (whipping) cream 1/4 teaspoon salt 1/4 teaspoon nutmeg 2 tablespoons sugar 2 tablespoons rum or brandy 1-2 teaspoons vanilla extract Whisk together the eggs, cream, salt, nutmeg, sugar, rum and vanilla. Pour the batter into a shallow pan to submerge the bread. Let them soak for about 30 seconds, but don't let the slices get soggy. Place the bread in the skillet or on a griddle with the butter. Fry on both sides until golden brown. Transfer the French toast to a baking sheet to keep warm in the oven 175 degrees until all the pieces are cooked. Serve the toast with butter and maple syrup or dust with cinnamon sugar. Adapted from King Arthur Baking.  

This is my favorite tomato soup recipe made with all fresh tomatoes in the height of the tomato season in summer. It is easy and tastes delicious! It has been adapted from the blog, Feasting at Home by Sylvia Fountaine which I highly recommend. INGREDIENTS 4 tablespoons  butter or olive oil (I usually use butter)  1  extra-large onion, diced (the author did not give a measurement for     the onion), I found with research it was 2-3 cups 1   cup  carrots,  thinly sliced  (or one red bell pepper) or use both; I have not tried the pepper, but I think it would be good 2   lbs.  fresh tomatoes  1   cup   chicken or vegetable broth 2 tablespoons honey  or sugar  1 teaspoon salt or  more to taste 1/2 teaspoon  pepper 10 – 15  basil leaves 1/4-1/2 teaspoon Aleppo pepper (optional, but good) 1/2   cup heavy cream  or half-and-half 1 – 2  tablespoon sour cream -– optional! Optional toppings: Add a few basil ribbons Sourdough croutons parmesan cheese INSTRUCTIONS: Heat butter in a soup pot and ad