The Cavalier Daily | Kellogg kitchen cooking
Submitted by Harry on November 4, 2009 – 8:00 amNo Comment
Compared to my biscuits, my french toast was gourmet . Gourmet in the sense that it tasted like everything a heart attack between two slices of bread should taste like. I used Italian bread because I figured that would be thick enough to … At home, I’ll throw some cream cheese with chives in my scrambled eggs and then they’re so good they don’t even need ketchup . I remained civilized during this brunch and…
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The Cavalier Daily | Kellogg kitchen cooking
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