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Print this pagePocket Guide to January
► How to glow:
When winter skin gets dehydrated, dead skin cells build up on the surface. Abby Back-lund at Facing Thayer in Providence (facingthayer.com) swears by using a gentle daily exfoliant (she likes Dermalogica brand) to allow your moisturizer and SPF —both of which you are wearing, right?—to penetrate skin.
► How to drive:
“It’s common sense, but slow down,” says Anthony Ricci, owner of Advanced Driver Training (advanceddrivingri.com) in North Kingstown. “People overestimate the technology of their vehicles. If a driver doesn’t understand
how to control those technologies (such as all-wheel drive or anti-lock brakes), it’s just as dangerous as not having them.” Slower speeds improve traction and increase (life-saving) reaction time. Remember: An old beater or luxury SUV on black ice is “still governed by all the laws of physics.”
► Where to walk:
The coastal and wooded trails at Trustom Pond in Charlestown are postcard-pretty in winter. “It’s flat enough so that you can still walk to the salt pond in the snow. There’s a barrier beach to sit and watch the birds, an osprey trail and red maple swamp. It has a lot of interest,” says Joan Pilson of the Rhode Island Wild Plant Society (riwps.org).
► How to bake perfect French toast:
Joe Simone’s to-die-for oven-baked raisin and almond French toast at the Sunnyside in Warren (thesunnysideri.com) can be made the night before and set in the fridge for easy reheating after sleeping in. Joe likes the challah or raisin babka from Bristol Bakery, but “you could substitute any artisanal-style bread,” he says.
Oven Baked Raisin and Almond French Toast
Prepare the night before and let rest in the fridge until morning!
Serves 4-6
4-6 thick (1inch) slices Cinnamon-Raisin Babka or Challah bread—see note below
4 eggs
1 cup Milk
1 cup Half and Half
Pinch salt to taste
1 tsp Vanilla or Almond Extract
¼ tsp freshly grated Nutmeg
¼ tsp ground Cinnamon
½ cup golden or dark raisins or a combination of both
Topping
½ cup dark brown sugar, or to taste
½ cup chopped blanched almonds
3 tbsp unsalted butter
1. Spray a large baking dish with Pam. Arrange the bread slices in the prepared baking dish in a single layer.
2. In a mixing bowl whisk together the eggs, milk, half and half, salt and spices. Stir in the raisins and pour this mixture over the bread slices. Cover with plastic wrap and refrigerate overnight.
3. The next morning preheat oven to 350F. Combine the brown sugar and chopped almonds and sprinkle over the bread mixture. Dot the top with the butter.
4. Bake for 30-40 minutes until puffy and golden. Serve hot with maple syrup.
I like to use the Challah or Raisin Babka from Bristol Bakery on Gooding Ave. in Bristol. You could substitute any artisanal style bread.
–Joe Simone
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