I don't know how much I believe a weather forecast from a furry rodent surrounded by cheesy guys in top hats and tails. However, it may be as accurate as forecasts this winter from the pros ... just sayin'!
Today is Groundhog Day. This was the 130th time that Punxsutawney Phil (or his ancestors) had made the February 2 prediction. According to legend, if Phil sees his shadow, there will be 6 more weeks of winter. If the day is overcast and he doesn't see his shadow, there is supposed to be an early spring.
This morning in Punxsutawney, Philadelpia, the groundhog came out of his burrow at Gobbler's Knob. The world - or at least the TV morning shows - watched. No shadow! Spring is on the way.
Well, we'll see.
The celebration of Groundhog Day began with Pennsylvania's earlier settlers. It stemmed from a combination of religious beliefs and facts associated with hibernating animals. They brought with them the legend of Candlemas Day.
If Candlemas be fair and bright,
Come, Winter, have another flight;
If Candlemas brings clouds and rain,
Go Winter, and come not again.
We got a jump on Groundhog Day around here yesterday by eating a little "ground hog." I fixed breakfast for lunch. Phil had nothing to fear. It was really sausage.
I have fond memories of Batter-Dipped French Toast as a Kansas State University dorm resident. I usually showed up for breakfast. (It is the most important meal of the day, you know.) But on the days when Batter-Dipped French Toast was on the menu, there was even more incentive.
I lived in West Hall, which was served by the Derby Dining hall on the K-State campus. When my dorm put together a cookbook in 1978, Batter-Dipped French Toast was one of the recipes included. I haven't made it for years, but I saw it when leafing through the old recipe book and decided it would be a great accompaniment to my "ground hog."
I am a big proponent of breakfast for any meal of the day. So, whether you eat it for breakfast, lunch or supper, it's sure to warm you up on a cold day. Enjoy!
Batter-Dipped French Toast
from the cookbook, The Sun Rises In West Hall's Kitchen2 eggs
1 tbsp. oil
2/3 cup plus 2 tbsp. milk
2/3 tsp. salt
1 1/3 cups flour
2/3 tsp. baking powder
6 slices of 1-inch thick Texas toast bread
Oil for frying
Syrup & fruit, as desired
Heat oil in deep skillet to about 400 degrees. Beat eggs on high speed for 2 minutes. Add milk and oil on low speed. Combine dry ingredients. Add to egg mixture; mix until smooth. Dip bread slices in batter, coating both sides. Deep-fat fry until golden brown on both sides. Cut into triangles. Sprinkle with powdered sugar. Serve with warm syrup and fruits, as desired.
(Note: I did sprinkle with powdered sugar, but it melted on the hot toast. I should have sprinkled a bit more for the photos.)
***Today, I'm linked to the Weekend Potluck. Check out the hosts of the weekly recipe swap at: