Do you judge a market by it’s price tags? Do cheaper price tags and bottom dollar prices make a market less clean or not as good as the ones with the flashy price tags and eateries? My favorite market isn’t the most expensive one in town, but because of it’s location the client base is very wide which means I can find almost anything I am looking for on the shelves, and at prices that won’t make me cringe either. It isn’t always spotless, but with the volume of people they get, I can’t complain about the tidiness though I have never seen anything that would put me off from ever returning as well. To top it off, when they have sales, they have serious sales.
My only complaint about my cheap, local, well stocked market – the check out lines. O.M.G. I’m pretty sure there isn’t one quick or efficient cashier in the place. They can’t tell the difference between scallions and pears, let alone if the green leafy bundle is parsley or cilantro. They put the elderly man at the express check out, and where I may find him cute as the day is long, there is nothing express about any of his transactions. They don’t know how to bag, tossing anything and everything together, and there have been days when I have been rung out with out so much as a hello, good bye, or go F yourself. (This one happens to be a major pet peeve of mine, but maybe that’s because I work retail).
Does being a ‘cheaper’ market make the behavior of the check out staff ok or should I still expect a civilized transaction? Everyone has bad days, but when you work with the public isn’t it your job to at least say hello or ask for a store card. To be fair, every other department (deli, bakery, seafood) has exceptional customer service and I love chatting up the staff while I am there. I just happen to dread checking out.
Apple Pie Stuffed French Toast
For the Filling:
- 1 tbs butter
- 2 apples of your choice, I used granny smith and fuji cuz it’s what I had laying around, peeled and cored
- 1/2 teas cinnamon
- 1/2 teas all spice
- 1/8 teas ground cloves
- dash of freshly grated nutmeg
- 1 tbs brown sugar
- 1/4 chopped pecans
- 1 – 2 tbs bourbon
For the toast:
- 1 loaf brioche or challah bread
- 2 cups heavy cream
- 2 cups milk
- 6 eggs
- 1-2 tbs ground cinnamon (I like to add fresh for each dipping)
- 2 teas vanilla
- 2 tbs unsalted butter
Slice the bread into thick portions, remember you will be stuffing these, so 2 – 2 1/2 inches isn’t crazy. Lay it on a wire rack for an hour or so.
Meanwhile, make the filling. In a large skillet over medium heat, melt the butter and coat the pan. Saute the apples with the cinnamon, all spice, cloves, and nutmeg for 30 seconds. Add the brown sugar, pecans, and bourbon and cook down about 7-10 minutes until the apples are tender. Cover to keep warm and set aside.
Preheat your griddle or skillet to medium-high. Lay a wire racking on a baking pan and preheat the oven to 200 degrees F.
Whisk together the cream, milk, eggs, and vanilla until small bubbles appear. Stir in the cinnamon. Lay the bread slices in and let them soak for 15 seconds before flipping and soaking the other side.
Coat the griddle with butter, sliding it around as it melts.
Place bread on griddle with the side you soaked first down on the heat. Cook until golden brown, flip and cook the other side until golden. Remove French toast from griddle, spoon in apple filling and place on wire rack in oven to keep warm while you prepare the rest.
Serve and enjoy.