Do you have to worry about insulating a big boiling pot if that is the only thing you have? Does the circulator work harder to maintain temperature as it is lost through the pots aluminum surface?

Or you could use NextCloud:

I assume the police have already tried “Accio prequel”?

Babka, or Pannetone, but they won’t put up with being soaked for a long time. Just gotta dip them lightly.

Panettone

so eat 4, who cares.

I use my pain de mie which I make regularly for standard sandwiches because it’s on hand and super dairy rich.

I’m lazy and almost always go with pre-sliced grocery store bread, and Sara Lee’s Artesano bread is by far my favorite. Very thick, fairly hearty for white break, and soaks up the custard beautifully.

Breakfast salad can be really good though. What was on it?

YES! When I made my first gravy to replicate my Granny’s biscuits and gravy it was lumpy and I had to just keep stirring and adding milk all while feeling like I’d ruined the whole thing. Even when I was eating it, because it was tasty, I was telling myself “this is good, but you fucked it up.” So, yes, the eventually …

Go to Panera, ask them to slice up a loaf of their cinnamon raisin bread as thick as possible... makes the best French toast I’ve had.

cinnamon raisin bread, cause i’m hella lazy hungry in the morning and just want to eat.

I predict there will be 3-5 million stars cast for this comment illegally.

But the EMALS!

if you don’t wanna be pear shaped eat eggs and bacon. those will stick to your ribs, furnish you with protein, and keep you from munching on junk food all morning.

I’m from central NY. I like to use slightly stale, crusty italian bread. The air pockets tend to crisp up and hold the butter and syrup nicely.

I can do that! I live in a tight-knit little community in a small town on the Canadian prairie, so I am forever making soup for an ailing neighbour or their sick kids.

Sourdough actually works very well. Especially a nice dense one.

In a perfect universe, the remains of last night’s crusty baguette, rescued from oblivion and made delicious.

In the real world, only time I have a crusty baguette, I’m making it into pizzas because I am a filthy American pleb, so the French toast bread becomes the cheapass white bread so I don’t have to eat yet…

I’m sorry you’re not feeling well. I hope you get better soon.