I knew it would happen eventually. The day was going to come
when I ran out of Christmas cookies. Sadly, that day came all too soon this
year (or, last year, I guess…since it was 2012. Woa).
I was still on winter break when the last bits of frosting
and broken crumbs disappeared. The well had dried up. I was out of cookies.
Meaning I was out of breakfast. I needed a new sugar fix, and I needed it fast.
I couldn’t just stop consuming unnecessary amounts of sugar first thing in the
morning. I’m not a barbarian.
So, I started making cinnamon sugar toast. In massive
quantities. Every day. I really and truly was going through bread at an
alarming rate. But somehow, on the day I
came back to school, there was still half a loaf of whole wheat French bread
sitting on the counter (because the whole wheat goodness totally makes cinnamon
sugar toast a health food, it’s science). My dad wasn’t going to eat it, so I
brought it back to school.
But now, in my apartment, with no cinnamon sugar shaker
premixed or softened butter in a dish next to the toaster, I can’t really
justify making cinnamon sugar toast for breakfast every day of the week. So I
had to find something else to do with the bread. Something as equally simple
and quick as cinnamon sugar toast, but a tad healthier.
