Lisa, a great inspiration to me as a chef and also to my aunt who has just been diagnosed with a wheat allergy, is here from Washington with her family. Naturally, cooking for her and two young-ens may be a challenge for me, but I'm totally up for it and am so excited that Brent, Lisa, Kyle, and Elena will be visiting us for the week! I wrote up a very detailed menu for my own benefit to make sure I don't forget anything in the hustle and bustle of our busy schedule.

The French Toast recipe comes from my mother and is as follows:

• 1 egg
• Equal parts ground cinnamon and brown sugar to taste
• 1/4 tsp. vanilla extract

Mix. Dip both sides of toast. Cook on medium skillet until browned.

Yields three slices French Toast. Leftovers can be refrigerated and toasted another morning.

Note: White sugar tastes sweeter than brown sugar. You may wish to use less white sugar.