Eggnog and soaking time turn out a fine French toast

By Mariko Jackson

POSTED: 01:30 a.m. HST, Dec 26, 2012

~~<p>I'm glad that the holidays only come once a year, not just because of all the work of shopping and decorating and baking, but because one can only take so much eggnog. When the eggnog products hit the shelves, I overdo it. Between the ice cream, candy and cartons themselves, I'll be saying a sweet farewell to the seasonal eggnog at the start of the new year.</p>
<p>My father used to make me his from-scratch eggnog, in the perfect quantity of one cup, which waited in the fridge as an unexpected surprise on a "no special reason" morning. Society won't accept a recipe of a raw-egg drink these days; still, I cherished those mugs of eggy cream. I remember sneaking into the kitchen late one night, just to check whether the gift of eggnog was there, in the glory of refrigerated light.</p>
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I'm glad that the holidays only come once a year, not just because of all the work of shopping and decorating and baking, but because one can only take so much eggnog. When the eggnog products hit the shelves, I overdo it. Between the ice cream, candy and cartons themselves, I'll be saying a sweet farewell to the seasonal eggnog at the start of the new year.

My father used to make me his from-scratch eggnog, in the perfect quantity of one cup, which waited in the fridge as an unexpected surprise on a "no special reason" morning. Society won't accept a recipe of a raw-egg drink these days; still, I cherished those mugs of eggy cream. I remember sneaking into the kitchen late one night, just to check whether the gift of eggnog was there, in the glory of refrigerated light. Login for more...