"Toast was a big item in my mother's culinary pharmacopeia. At first it was served plain and dry, but that was soon followed by crisp, sweet cinnamon toast, they baby-bland toast that tasted soothingly of fresh air. Thick slices of French toast, crisp and golden outside but moist and eggy within, would probably come next, always topped with a melting knob of sweet butter and a dusting of confectioner's sugar. I knew i was close to recovery when i got the toast I liked best -- almost-burned rye bread toast covered with salt butter." - Mimi Sheraton, food author, critic 🍞