One of my fondest cooking memories is one of the last meals I made while studying abroad in Florence, Italy. At the time, I was living in a three bedroom apartment with five other college students, each of whom had different schedules, cooking methods, and eating habits. For most of the spring, I made meals for myself, usually around 6 pm, and was in bed by 9 or 10 pm–when my roommates were just getting started on dinner. During our last week in Italy, I invited my roommates and friends over for a brunch-th
(adapted from Better Homes and Gardens “Stuffed French Toast,” BHG.com , 2004)
1 cup peanut butter