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The 1995 movie Sabrina, starring Harrison Ford, Julia Ormond and Greg Kinnear, is a remake of a 1954 film of the same name co-written and directed by Billy Wilder. I’ve seen the earlier version that starred Humphrey Bogart, Audrey Hepburn and William Holden, and the choice of actors in both versions was really spot on I think.

The story is your typical ugly duckling turned into swan story. Sabrina, the daughter of the Larrabee family’s chauffeur, Thomas, has been in love with David Larrabee all her life. David’s a rich playboy. He never pays any attention to Sabrina until she returns from Paris after doing a fashion internship. She’s grown up into an attractive, sophisticated woman who immediately attracts David’s attention in spite of the fact that he’s engaged.

If the wedding doesn’t happen as planned, David’s workaholic older brother, Linus, worries a merger with the bride’s family business might be endangered. This could cost the Larrabee a lot of money. Linus mistakenly assumes Sabrina is a gold digger and tries to redirect her affections. His ruse works, but he falls in love with her as well. Things go downhill from there.

My sister and I recently watched this movie. It’s a nice little movie with some wonderful supporting characters like Linus and David’s mother, and when it ends you go away feeling everything worked out the way it should.

This is one of my favorite breakfasts to make on the weekend or when family comes to visit. It’s quick. It’s easy and it’s yummy. I like to top it with bananas, strawberries, or cherries, but any fruit will do.
  1. 4 eggs
  2. 2/3 cup milk
  3. 1/4 cup flour
  4. 1/4 cup granulated sugar
  5. 1/4 tsp salt
  6. 3/4 tsp cinnamon
  7. 1 tsp vanilla
  8. 8 thick slices of bread
  1. Preheat griddle or skillet over medium heat. Grease well with butter.
  2. Add all ingredients, except the bread, to a shallow dish and whisk well to combine. Dip bread slices into the egg mixture, coating both sides, and place on hot griddle. Cook for a few minutes on both sides, until golden brown. Serve warm, sprinkled with powdered sugar and syrup