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French toast in the comfort of your country kitchen · 26.10.14 by colin newell

French Toast at home - better than ever

I have this thing… about French toast… and I am not even French.

I have searched nation wide and out into the Pacific for the perfect serving of French toast – and I have found it in places like Hawaii, on the Big Island… like the Holualoa Cafe .

But here in Victoria? Not so much. There are promises of a great French toast. Hints of a French toast. I have been promised French toast, but the truth is, it is rarely delivered. I feel that on some menus here in the city, that they should have a French toast offered at one price… as is… and $5 more for French toast prepared lovingly or with a little passion. Because that is what it takes. It’s not rocket science but you need to pay attention to get this item right.

Normally what I get around town is French toast prepared by people clearly angry with the French people for some inexplicable reason. I don’t get it.
All I want is French toast prepared well and tasting like it should; fluffy like a cumulus cloud or a souffle and not drier and chewier than the soles of an army boot.

So here is Andrea’s and my home country kitchen French toast recipe.

Buy one loaf of braided egg bread or a loaf of Challah bread from your local bakery.
It should be bread on the white side – fluffy and fresh to begin with with enough density to absorb the egg batter thoroughly.

Anyway – here goes…

Mix together your egg mixture which consists of:

2 Eggs
2/3 Cup milk (which would be a blend of 1/4 cup half-half and the rest skim)
pinch of salt
1/2 teaspoon cinnamon
2 teaspoons vanilla

Put a frying pan onto medium-high heat.

Pour your egg mixture into a shallow pan (like a lasagna pan…)
Take 6 thickly sliced pieces of the bread and place them in the egg mixture – for 10 minutes soaking on each side… that is 20 minutes of soaking!

Put a large dollop of butter into the hot frying – about a tablespoon (heaping)

Put three of the soaked slices of bread into the pan.
Cover loosely with a lid that is slightly ajar – and cook for around 2 minutes each side… until each side is golden brown.

Note: Using a pan cover helps keep the toast from being undercooked or soggy in the middle.

Served with butter, maple syrup, Hawaiian coconut syrup, fresh fruit or sauteed apples in simple syrup – only limited by your imagination!

Oh yes. This toast goes great with a darn fine cup of hot black coffee!


8 years ago I wrote this blog about dairy free waffles. It turned out to be the most popular blog entry here. You can find that recipe over here – enjoy.

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Daylight Mind coffee flies Alaska from Kona Hawaii · 2.09.14 by colin newell

Daylight Mind Coffee in Alaska Airlines

Starting October 2014, Kona, Hawaii-based Daylight Mind Coffee Company will supply locally sourced, tropically inspired desserts on all Alaska Airlines flights departing from Kona, Hawaii

Kona, Hawaii September 2, 2014 —Island Thyme Gourmet, caterers to Alaska Airlines, introduces a new line of desserts from Daylight Mind Coffee Company, a Kona artisan coffee roaster.

We are thrilled to partner with a local company that creates the quality of desserts we want to serve on Alaska Airlines,” says Clare Bobo, owner of Island Thyme Gourmet based in Hawaii.

Daylight Mind’s locally sourced desserts will tempt Alaska Airlines’ first-class passengers and complement Island Thyme Gourmet’s meals. Desserts include their award-winning Kona Coffee Espresso Opera Cake, a gluten-free, flourless, chocolate sponge cake with coffee buttercream and dark chocolate ganache, and a Sacher cake, made with local Macadamia nuts, chocolate butter cream, raspberry marmalade and ganache.

Fodor’s Travel and The Huffington Post list Daylight Mind Coffee Company as one of America’s 25 Best Coffee Shops. Located on the Kona waterfront, this company includes a farm-to-table restaurant, bakery, coffee roastery, coffee school, event space and a coffee house.

Nowhere else on earth can you find a business that teaches you about growing coffee, trains you to taste that coffee, feeds you a meal that incorporates that same coffee, and then offers you an ocean-side seat to a spectacular sunset while drinking that coffee,” says Shawn Steiman, co-owner of Daylight Mind. Steiman, who has a Ph.D. in coffee science, is the author of The Hawai‘i Coffee Book (Watermark Press, 2008), and co-editor of Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry (Rowman & Littlefield, 2013). Daylight Mind Coffee Company’s Founder and CEO, Colin Finn, has extensive expertise in designing and operating coffee houses and restaurants in numerous countries, most recently in Australia.

Alaska Airlines offers the lowest fares from the West Coast to the Hawaiian Islands. The carrier has 30 weekly, peak-season flight to Kona from Anchorage, Alaska, Seattle, Washington, Portland, Oregon; and Oakland and San Jose, California.

And from yours truly: I know: In 8 consecutive years flying to Kona, Hawaii in the Winter time, Alaska has been the number one choice of the CoffeeCrew.com team.

About Daylight Mind Coffee Company

Daylight Mind, open from 8 a.m. to 9 p.m. daily, takes its name from the literal translation of the Hawaiian word for enlightenment, na‘auao. By weaving a love of scientific exploration together with a deep respect for the wisdom and depth of its Hawaiian roots, Daylight Mind is the place to learn more about the art of all things coffee.

For information on Daylight Mind Coffee Company, visit us online at www.DaylightMind.com or in person at 75-5770 Ali’i Drive, Kailua-Kona, Hawaii

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Daylight Mind Coffee Kona Hawaii launches coffee school · 21.01.14 by colin newell

Dr. Shawn Steiman, Chief Science Office at Daylight Mind Coffee – is proud to announce the first sessions of the Coffee School component of this new coffee business in the heart of Kona, Hawaii.

Daylight Mind Coffee Company School

A quote from their About section: “The idea for Daylight Mind was born in the head of one person. However, as new partners joined the party, the challenge of integrating each new personality and vision for the company grew in complexity. Establishing and sticking to an identity, generating a name, and developing a logo has been a rewarding process for us, even when challenging. We value our identity as a company and we’ve found a way to express the passion that drives all of us. We want to share the insight that led us to our name with you.

Daylight Mind News Release PDF

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(Reboot) Papardelle Pasta with Scallops and lemon brown butter sauce #2 · 17.02.13 by colin newell

Scallop Pasta for Dinner

We loved this dish so much that we took another swing at it — with improvements!

Put Pasta (fresh or dried) on to boil – enough for 2 people

In a heated saute pan – medium high, melt 4 tablespoons of butter.
Cook butter for 6 minutes until browned. This is called brown butter.

Meanwhile toast 1/4 cup of fine bread crumbs.
Spoon about 1 teaspoon of the brown butter over the toasted bread crumbs – toss to coat.

Take 5 large sea scallops – cut into quarters – add to brown butter – and cook until
“cooked through” about 1 minute.

Remove pan from heat – stir in 2 tablespoons mince garlic and 4 tablespoons squeezed lemon.

Pour scallops and brown butter sauce over drained pasta.
Add the bread crumbs + fresh chopped parsley or cilantro and toss to combine.
Season with salt and pepper.

Serve with wine and garlic bread.

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A Coffee Cart is a Coffee Cart is a Coffee Cart...NOT! · 21.10.12 by colin newell

Nürburgring, Germany: Appropriate servings of caffeine at the Vintage Car Racing Festival, August ’12.

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