The past two summers I have gone on a sailing trip with friends. Sailing is great because you are traveling island to island on essentially a floating apartment—you have all the amenities you need, including, most importantly, a functional kitchen so that you don’t have to eat out every meal (which saves you a lot of money). The kitchen comes stocked with dishes and cookware. French toast was a big hit at breakfast last year (we cooked it for July 4th) and so we cooked it again this year on our last morning on the boat. We used the eggs and milk we had left and a nice loaf of bread. For syrup, we improvised: We boiled sugar and water—infused with strips of orange zest and a cinnamon stick—until thick and syrupy. Slices of chorizo made a great side. Despite having four burners, the gas stove on the boat was quite small so we had to cook items in batches, cooking the syrup and sausage first and then the toast.

Credits to:Everyday Food Blog – MarthaStewart.com

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