Did you guys know that there's someone else in the world who makes things and writes about them whose name is Joy!? This was big for me. Anyway, while I was looking at her stuff, I found a Dutch Baby, which is supposedly a traditional Easter breakfast (like Christmas Goose?) that I've never had. So I made one. And let's just say I have plans for Easter now.

~~
Start out by warming up 3 eggs. There's a couple ways you can do that - either leave them out for half an hour (my vote) or, if you're in a hurry (or afraid of sitting eggs) you can run them over warm water for a few minutes. Either way, once they're room temperature, you want to (a) preheat your oven to 450 and (b) whip them (the eggs) vigorously (with an electric mixer, or, if you're patient and have good arms, by hand) until they're really frothy. This is important, because this thing is dependant on the air you whip in to fluff up. And we like fluffy things. Anyway, once that's fluffy whip in 2/3 c milk and 1/4 ts vanilla. Set that aside.
In another bowl mix 2/3 c flour, 1/8 ts cinnamon, 1/8 ts nutmeg, and 1/8 ts salt. Mix the flour into the milk-and-eggs.
Now find yourself a 10" oven-proof skillet and melt 4 tbs butter (half a stick, 1/8 lb) in it (tilt the pan so you're sure to get the sides). Once your oven finishes heating, pour the batter (it will be thin) into the pan and stick it in the hotbox for somewhere between 18 and 25 minutes (until golden and delicious).
Meanwhile, mix 2/3 c sugar, 1 ts cinnamon, and .5 ts cloves. After pulling your baby out of the oven, sprinkle some sugar on top. I had extra. Quite a lot of extra. If you want, you can add some more sugar and cinnamon and sprinkle it on toast.
~~

Another wonderful thing to do? Add half the zest of an orange into the batter instead of the nutmeg, and put another ts of zest in the sugar mixture instead of the spices there. ta-da! Orange Dutch Baby~!