Within the past few years I have developed this weird physical reaction to pain. I start to lose all control over my body. Tunnel vision sets in and that feeling you get right before passing out overcomes me. When I stub my toe, when I do a difficult workout, when my cat scratches me. It can be the smallest little pain that will trigger me. And not just to experiencing pain but also being around someone else who is in pain or just hearing about something painful. I have only gotten to point of actually passing out a handful of times, but still, it makes me feel like a real wimp.
I relate it to a similar reaction a lot of people have to seeing blood. Some sort of defense mechanism the body is having that really doesn’t make sense. And even though I can’t control it, I am embarrassed by it. I try to hide it when it starts happening because I don’t want anyone to know. It feels like a sign of weakness. But lately I have come to accept that it isn’t really a sign of weakness, it is simply one of my “quirks.” I actually learned this from a client I serve at my job. We all have quirks that are beyond our control. And instead of judging myself for these things, it seems more productive to just accept them as a unique part of me. I’m working on it. It will take time.
But you know what doesn’t involve pain or passing out…? Cinnamon rolls, french toast, and cinnamon roll french toast. My husband was a happy man this morning. And I’ll admit, I was pretty happy about it too though his morning sweet tooth is a bit bigger than mine. I will also admit I wasn’t a true baker with these. I used store bought cinnamon rolls from the can (gasp!), but please feel free to use your favorite cinnamon roll recipe! Especially if you planned ahead and were more patient than me this morning!
And don’t forget to enter your recipe to The Cookie Wars 2013 Contest by May 1, 2013!
- 1 batch your favorite cinnamon roll recipe or 1 can store bought cinnamon rolls
- 3 eggs, lightly whisked
- 1 cup milk
- Bake the cinnamon rolls and allow to cool for at least 5 minutes.
- Combine the eggs and milk in a shallow dish and whisk together.
- Take a spatula and press down on the cinnamon rolls to flatten them out.
- Heat a skillet or griddle over medium low heat and spray with non-stick spray.(the cinnamon can burn easily, don’t turn it up too high)
- Dip each cinnamon roll in the milk and egg mixture. Let soak on each side for about 30 seconds.
- Cook on each side for about 2 minutes, or until a bit crispy on each side.
- Serve with cream cheese icing, butter and syrup, or powdered sugar.