The Art of P. Buckley Moss

Hello All,

I am blessed with three men in the family who are first-rate cooks. Roberto and Corrado, my Italian sons-in-law, were taught to cook by their mothers, which is typical in Italian households. They are masters at creating wonderful flavors using herbs and spices. Their pastas are the prime reason for my short comings in the race to lose weight.

John, my oldest son, is a graduate of The Newbury College School of Culinary Arts, of Brookline, Massachusetts. This week he showed me how to prepare his version of French Toast. I will give you his recipe at the end of this letter.

Pat and John cooking French toast.
Pat making French Toast under the direction of Chef John (oldest son).

I spent the weekend in Hanover, Pennsylvania, where the Society and the Foundation both held board meetings. Thanks to the professionalism of the board members, I can report that both entities are in excellent health.

At the conclusion of the Society board meeting, The Reverend Harold Henning handed over the Presidency to Art Smith. Both Harold and Art have played major roles in the development of the Society since its inception. I am extremely grateful to both. I know that Art will continue to keep us strong. On Friday evening, the Society, assisted by the Lake Marburg Chapter, sponsored a dinner to raise funds for the Foundation. With one hundred and sixty people in attendance for an evening of entertainment, good food and warm fellowship, more than $5000 was raised by ticket sales and an auction. The Society is planning similar dinners next year in Ames, Iowa, on Friday, June 13th , and in Roanoke, Virginia, on Friday, November 7th.

Pat with Art and The Rev.
Art Smith, the new president, Pat and The Reverend Harold Henning the past president.

This Friday I am flying to Atlanta to give a speech at the annual awards dinner of the IDA (International Dyslexic Association). On Saturday, I fly to St. Petersburg for signings at my gallery that afternoon and Sunday. The next afternoon, Monday, I return to Atlanta to catch the Delta red-eye to Italy for two weeks of etching and print making with daughter Becky. It will be a joy to be sleeping in the same bed for more than a few nights.

Love,
Pat

Johnnychef's French Toast
Ingredients:
Two eggs
Tsp. vanilla
Tsp. cinnamon
Pinch of nutmeg
Pinch of salt
Splash of milk
Heat griddle while dipping bread in mixture. Brown both sides. Makes two to three servings according to bread size.