Pain perdu is lost bread, stale bread soaked in a sop of milk and eggs to which a little salt has been added. “French Toast” is a simple thing to do.
The Algonquian collected sap from maple trees. They told the French that the squirrels had taught their ancestors how this was done.
Maple syrup is produced here in Ohio, they produce it in Michigan, in New York, quite a bit in Vermont and several other states as well. It’s all good, but 80% of the world’s supply comes from the French Canadian province of Quebec where the squirrels first taught the Algonquian, where the Algonquian taught the French.
Pain perdu prepared outdoors over an open fire; served with blackberries and maple syrup on a crisp Autumn day.
A day like today would do.
God Loves Danica Collins 