Sally Draper’s French Toast with Rum Sauce

One of my favorite episodes of Mad Men is “The Beautiful Girls” (Season 4, Episode 9). There are so many things I love about this particular episode, but I love Sally’s scenes the best. I love any Sally-centric episode, really. She’s my favorite Mad Men character, because without going into years worth of details probably best saved for a therapist, I am Sally. Her scenes with Don always remind me of my relationship with my dad, and this scene is no exception. My dad is actually the one who taught me how to make French toast. Thanks dad!

Anyway, back to the food. Sally spends the night at Don’s apartment and in the morning he wakes up to her cooking french toast for him.
Mad Men

Mad Men

Mad MenMad MenShe thinks she put Mrs. Butterworth’s on it but it’s RUM. Oh Sally. She doesn’t know it but she’s a culinary genius.

Mad Men

Mad Men

Don is right. It isn’t bad. It’s actually quite delicious.

You might not want to just pour rum all over your french toast, because that might raise some red flags about your relationship with alcohol, but rum sauce is perfectly fine. Here’s how to make it.

Mad Men Inspired Food: Sally Draper's Buttered Rum Sauce on French Toast

Buttered Rum Sauce

1/2 cup brown sugar
1/2 cup heavy cream
1/2 cup spiced dark rum
2 tbs butter

In a small sauce pan, bring sugar and cream to a simmer. Stir in rum and butter, bring to a simmer. Remove from heat. Serve over french toast.

I got challah from Canter’s and cut it into thick slices. Thick cut challah makes the best french toast. It soaks up a lot of the egg mixture so when you cook it the middle stays fluffy and the outside gets crispy and brown. Yummmm.

You probably know how to make french toast, but just in case. Here’s how I like to do it.

French Toast

4 pieces of thick cut challah
4 Eggs
1 cup Heavy cream
zest of half an orange

Whisk together the eggs, cream, and orange zest. Place bread in the mixture and let it soak for a few seconds on each side. Cook in a pan with butter.

Mad Men Inspired Food: Sally Draper's Buttered Rum Sauce on French Toast

New favorite breakfast ever. Thanks Sals!

Mad Men

Make This Breakfast Quinoa A New Morning Favorite

Well, guys, the holidays are over so that means no more left over pie for breakfast. Now I’m only eating pie for dessert like a normal person. Bummer city! It’s cool though. I’m pretty excited for my pants to fit again.

One of my favorite healthier breakfast options is quinoa. Breakfast quinoa is almost like porridge or oatmeal and can be made in advance so it’s ready when you are. That helps when I wake up ravenous and want something fast. It’s good warm or hot and tastes great with fruit and nuts.

Breakfast Quinoa Recipe



1 cup quinoa (rinsed)
2 cups almond milk
2-3 tablespoons agave
2 tablespoons chia seeds
1 teaspoon ground cinnamon

In a small pot, bring almond milk to a boil. Add quinoa and bring back to a boil. Lower heat, cover pot, and simmer for about 15 minutes. Mix in the chia seeds, agave, and cinnamon. Cover and simmer for about 5 more minutes until most of the liquid has been absorbed.

If you want, you can add fruit or berries at the same time as the agave, chia, and cinnamon.

Breakfast Quinoa Recipe

Enjoy hot or cold. Mix in fresh fruit or berries. Drizzle with agave or honey. Top it with more almond milk. So many options!


Breakfast Quinoa Recipe


Baked Eggs with Spinach and Parmesan | Easy Brunch Recipe

I’m not usually a big fan of breakfast. My husband, however, likes breakfast more than pretty much anything.  We both LOVE brunch. We’re so LA.

I thought I would share one of our favorite brunch items with you. Baked Eggs with Spinach and Parmesan. Deeelicious!

Baked Eggs

Baked Eggs with Spinach and Parmesan

2 Shallots, finely chopped

1 Tablespoon of unsalted butter (plus more to grease ramekins)

1 Tablespoon of Extra Virgin Olive Oil

6 oz bag of fresh Baby Spinach

1 cup of Heavy Cream

1/2 cup grated Parmigiano-Reggiano cheese (slightly more or less, to taste)

1/4 teaspoon freshly ground nutmeg

Salt and pepper to taste

4 large brown eggs

For this recipe you’ll need four 8 oz ramekins.

Preheat oven to 375 degrees Farenheit

Cook shallots in butter and olive oil in a large saute pan over medium heat, stirring until they are translucent, about 5 minutes or so. Add the spinach, it will seem like a lot at first, but don’t worry, it’ll wilt down. Cook the spinach, stirring often, until it is completely wilted, and all the liquid has evaporated, about 5 minutes. Add cream, nutmeg, salt, and pepper, while stirring occasionally, until the mixture is slightly thickened, which should be about 4 minutes.

Place buttered ramekins on a baking sheet, and add equal amounts of the spinach to all ramekins. Then, add about a tablespoon of cheese to each ramekin, and make a slight indentation at the center. I like to crack each egg individually into a measuring cup, and then gently pour into the ramekins. Top each one with a pinch of salt, freshly cracked black pepper, and about another tablespoon of the cheese.

Bake in the middle of the oven until the egg whites are set, which should be about 13 minutes.

Serve in the ramekins with buttered toasted bread.


Vanilla Bean Steal Cut Oatmeal Recipe

This weekend I was awakened by the sweet smell of Jvee cooking breakfast. I know, I’m lucky! He even did the dishes. Hot.

Normally I’m not a huge fan of oatmeal, but this version is right up my alley. He made it using steel cut oats rather than rolled oats, making the texture less mushy but rather heartier and chewier. It also has a nuttier, richer flavor that I like. It does take a little longer to cook but, to me, it’s worth the wait! This also stores and reheats well. Just add a little more milk and you have breakfast for a couple of days!

Jvee wrote the recipe up for me with suggestions for toppings. I like mine loaded with raisins, walnuts, cinnamon, a sprinkle of brown sugar, and a drizzle of pure maple syrup!

Oatmeal Recipe


1 Tbs of butter (Can be substituted for olive oil, to keep recipe Vegan)
1 Cup Steel Cut Oatmeal
3 Cups of boiling water
1 Cup of soy milk
1/2 vanilla bean, split lengthwise and seeds scraped

Suggested toppings:
Brown sugar
Walnuts or pecans
Raisins, dried cranberries (or your favorite dried fruit)
Maple syrup
Fresh fruit

In a large pot, melt butter and add oats, and stir together to toast for a couple of minutes. Add the boiling water, and let simmer for about 25 minutes, make sure not to stir it. At this point, stir in the soy milk, and vanilla beans, continue to cook for 10 minutes, stirring frequently.

Oatmeal Recipe

Spoon it in to a serving bowl, add the toppings of your choice, and dig in!