Sometimes I forget my daughter Abigail is only 10 years old. And when I say forget, what I mean by this is that her life experience is limited in comparison to mine. Her life centered around friends, family, school, church, and sports. In contrast, by the time I was her age, I was experienced in the kitchen beyond my age pulling together snacks and meals for my siblings and I to eat while my parents were at work. And although Abigail does help me in the kitchen, she only knows how to make a couple dozen or so dishes all by herself. Sometimes I forget this. I assume she knows more than she does because she sees me cooking in the kitchen often.
Tonight, while I was cutting strawberries on the brink of needing to be thrown out, Abigail started to ask me about what I planned on doing with the berries.
“Maybe I’ll make French toast or pancakes, and we can top them off with the strawberries,” I hurriedly responded. “I have a great idea, why don’t you make French toast tomorrow?” I asked her this for a couple of reasons but I would be lying if I didn’t admit there was a part of me which liked the idea of me not having to make breakfast.
“French toast? I don’t know how to make French toast,” she replied.
“What?! Of course you do. You know how to make pancakes and eggs. You know how to make French toast,” I responded.
“No, I don’t. You never taught me.” Abigail quickly said as she stuffed her mouth with fresh sliced strawberries coated with sugar.
Well, I couldn’t argue with her. I guess I just assumed she knew how to make French toast. Doesn’t everyone know how to make French toast? My train of thought about this is similar to my assumption on how everyone knows how to make scrambled eggs. But the truth is, not everyone knows how to make scrambled eggs – my husband is proof of this.
Then I realized that Abigail’s cooking repertoire was limited to the recipes I’ve taught her to make for herself. She is at a great age for me to teach her more, starting with the basics.
So, today I have an easy and basic recipe for French toast. If you have elementary-aged children, go and grab them and use this recipe as an opportunity to teach them (and maybe yourself) how to make French toast. Cooking is avaluable life skill they can build upon as they grow older. Watch their confidence grow and maybe, just maybe, they’ll be making French toast for you in the near future.
These easy coconut macaroons are the perfect bite sized treats Spring or Easter celebration. Made with coconut, egg whites, lemon zest, and sugar.
- 2 egg whites
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- Pinch of kosher salt
- 2 cups sweetened shredded coconut
- Preheat the oven to 325°F.
- Using an electric mixer, beat the egg whites, sugar, vanilla extract, lemon zest, and salt together until soft peaks form.
- Fold in the coconut.
- Scoop a generous mound (heaping tablespoon) on to a baking sheet that is lined with parchment paper or a silicon baking mat.
- Bake for 25 minutes or until the tops have golden specks.
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
Alice Currah is the publisher of popular food blog, Savory Sweet Life. Her approachable everyday recipes are accompanied by beautiful step by step photos and have been featured online at Martha Stewart, Real Simple, The Pioneer Woman, Epicurious, Bon Appetit, Saveur, iVillage and many more. In March 2010, Forbes.com featured Alice as one of “Eight of the Very Best Food Bloggers.” You can find her on Twitter, Instagram, or Facebook.