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 making French Toast under the direction of Chef John (oldest
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.
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.
Johnnychef's French Toast
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.