This morning was a good one. First off, I had made Boozy Baked French Toast (see recipe below). Secondly, the temperature was 43 degrees. It was a perfect morning to make a fire and have breakfast outside. It was a nice surprise for my partner when she got home from her overnight shift at the pharmacy. Plus, we had Bailey’s Irish Cream left over to put in our coffees. It was nice and relaxing…except for the dogs. For some reason, they were all about eating the pine nuts the squirrels had buried. It was all digging and then the sounds of frantic chewing on the nuts (“frantic chewing on the nuts” har har). That reminds me…I found this picture yesterday and thought it was pretty funny.
Another thing that is pretty funny are vintage book covers. I posted some hilarious vintage adult books awhile back. I figured it was about time to post some more covers, but this time with a focus on vintage science fiction. I added a few retro pictures that aren't book covers, but I couldn't resist. Enjoy!
I think my favorite pAAARRRt of this cover is that one of the Lesbian Pirates from Outer Space has a patch over her eye.
I like wine and it comforts me to know that aliens do, too.
Scuba equipment is so cumbersome and breathing is overrated anyway.
When somethings goin' wrong...you must whip it!
Training your robot to hold a mirror for you is very important.
Sound of Music meets Close Encounters of the Third Kind while vacationing in Switzerland.
A black and white photo of a startled couple really makes this seem legitimate.
Who is the most popular alien at the gay bar?
Boozy Baked French Toast (http://smittenkitchen.com)
1 loaf supermarket Challah bread in 1-inch slices
3 cups whole milk
3 tablespoons sugar
1/2 teaspoon salt
Your choice of flavorings: I use 3 tablespoons Bailey’s and 3 tablespoons Cointreau, but Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant) Grand Marnier or just a teaspoon or two of vanilla or almond extract can do the trick.
Generously grease a 9×13-inch baking dish with butter. Arrange bread in two tightly-packed layers in the pan. Whisk milk, eggs, sugar, salt and booze and pour over the bread. Sprinkle with cinnamon and sugar. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.