Okay, so the creme brulee french toast I made for lunch this past Sunday is pretty damn good. But that’s a special meal I only make every once in a while when I get hold of a particularly nice loaf of artisan bread. (It isn’t healthy, either, lol, not with the butter caramel sauce on the bottom and all of the eggs and cream involved. Not to mention the generous splash of brandy. Yum, yum!)
Anyway, I like to have oatmeal for breakfast through the week. The kind you actually have to cook a while, not that “instant” or “quick” yukko stuff. Oatmeal is good for me, it tastes good, and it is filling. I don’t like sugar on it – I eat it plain, or with a handful of any kind of berries if I’ve got them around. Yesterday, though, I discovered a really delicious oatmeal topping. We had picked up some fruit blends up north. The one I found in the cupboard and tried yesterday was raspberry and cherry foster with raspberry chambord and a splash of dark Jamaican rum. It’s sooooo good. Do you suppose that a spoonful of that on my oatmeal negates all the healthiness? 
