Are pancakes the order of the day for Easter breakfasts? I had forgotten that until reading Joanne's entry just now. But apparently my subconscious remembered, because guess what I made this morning?
Sucre à Crème, or Caramel Sauce
Simple and quick to make, this sauce popular in Canada’s francophone provinces is delicious on ice cream and pancakes or poured over a piece of chocolate cake that hasn’t been iced.
1 c cream
1 c brown sugar
Bring to boil over medium heat. Boil two or three minutes. Remove from heat.
1 tsp vanilla
1 drop mapeline (or any maple flavouring).
Of course, I had to make pancakes to go with it.
Ms Virginia Woolf went about making breakfast in quite another way:
I caused some slight argument (with L.) this morning by trying to cook my breakfast in bed. I believe, however, that the good sense of the proceeding will make it prevail; that is, if I can dispose of the eggshells.