I basically never eat breakfast. My stomach doesn’t start up until I’ve been awake for a few hours, and I almost never get up early enough for a few hours to have passed in time for breakfast.
Alisia and I will occasionally get breakfast sandwiches from Dunkin Donuts at noon or so on the weekends. That’s as close as I come.
Funny you should ask. I used to believe that I couldn’t eat breakfast. So I believed, and so I said.
Then friends began to make remarks whenever we’d go out for breakfast or brunch. About how I’d order a great platter of food and devour every bit.
So I began to reconsider breakfast. Not a sweet, bready breakfast — no muffins nor sweetened drinks. For a while I was even turning Japanese and eating rice and ’sea vegetables’ first thing in the morning. That didn’t last long. But I do like breakfast.
Still, it’s a problem getting up early and enjoying a leisurely breakfast when you stay up half the night drinking champagne. Not that I’m thinking that’s what you do, Jonathan. Nor you, Amanda Mae. Just speaking for myself.
I eat breakfast everyday. 2 slices of that kooky Ezekiel 4:9 bread. Each slice is spread with almond butter on the right half and jelly (right now it’s that Bonne Maman apricot) on the left. The almond butter is then sprinkled with coarse salt. I take little bites alternating sides. Also, I have a cup of kukicha.
For my adolescent life, from 6th grade to graduation, my morning routine was to get up, start the percolator, and assemble a bowl of Raisin Bran and a banana. “Mom! Coffee’s on!” “Oh, thanks!” Silence. I’d put on a tape of Bernstein performing Rhapsody in Blue with the New York Phil, and settle in for the next 16 minutes, from the opening trill to the closing fortissimo.
I am no longer so predictable; it ranges from omelets that taste better when they make me late, tea when the previous night’s festivities have precluded anything heavier, or coffee and a donut on the way into the office.
My usual breakfast consisted of a cup of strong orange pekoe tea, with milk. Since I’m training for a marathon/triathlon, I’ve had to change this. I usually eat breakfast now. If I don’t have time, I’ll munch on fruits and veggies during my class.
Breakfast consists of fruit yogurt mixed in with some grapes and some granola cereal.
Yes we all eat breakfast every day. Sometimes it needs to be quick: fresh cut mangos with yogurt, or Kozy Shack rice pudding with cinnamon on top. Coffee, ot course, always (French roast, black). When I have more time: toasted crumpets with peanut butter and jelly (preferably marion berry jam from our friend Melinda who lives in Oregon; she makes it herself from wild-picked berries), and fresh squeezed orange juice ( we buy 18 pound bags of juice oranges from Fiesta, a mexican grocery store, for $4.99). But my favorite is breakfast for lunch on Saturday or Sunday at Goldrush Cafe down the street. Everybody there just getting up and about at 1:00 pm or so. I get scrambled eggs, hash brown potatoes, veggie sausage, and rye toast. The hash browns make or break the whole thing: they have to be almost burnt and mostly crusty–none of the soft white part present. Truth is, I could eat breakfast for every meal. Mia always wants waffles and cantalope for breakfast, with Very Vanilla soy milk.
I started eating breakfast every morning just a few years ago. Prior, it was coffee and cigarettes. Danny put us on the Adkins diet which “required” breakfast. I started by eating a piece of toast with butter. I lost 10 lbs. in no time. (I also stopped drinking sodas and have rarely touched one since.)
These days, every morning, I usually have a sandwich of many-grained bread spread with Grey Poupon, a slice of Blackforest ham from Costco and sliced Campari tomatoes, also from Costco. It’s juicy and delicious. It “sets” me right for the day, regardless what might have “gone on” the night before.
Lately it’s been a cup of Barry’s tea and a bare piece of toast, which is unusual. It will usually consist of whatever’s around, which varies a lot, depending on where I am. Mention of kukicha and almond butter reminded me of Denmark, where my diet was full of such lovely things. I used to buy my groceries in a co-op, and they had sacks full of stuff like spelt flour and exotic teas for cheap. So I used to bake a lot, I got into baking traditional Irish bread, which my grandfather used to make in the bakery, and breakfast was usually some kind of elaborate porridge.
In Brooklyn, it was usually egg-based. My favourite was huevos rancheros at Calexico on 5th ave with an endless cup of coffee for 3 dollars. But I used to also make elaborate breakfasts there for Ross and myself. I seem to have endless amounts of leisure time, my life is an endlessly unfolding leisure moment, so in theory I have enough time for breakfast now too, but not having my own kitchen shrinks things somewhat. There is also a facet of living temporarily everywhere, which makes what is available very different in each place. For a while, I took to having a dessert course to my breakfast. Cake, usually.
My favorite breakfast foods are leftover birthday cake and leftover Thanksgiving pumpkin pie. The odd thing about this is that I’ve never had a sweet tooth–I just enjoy continuing the celebration. And during Christmas, I love panettone, toasted and smeared with mascarpone.
I also love good oatmeal on cool mornings. I prefer rolled oats (the 5-minute kind), but I cook them for only 3 minutes, with much less water than is called for, so the oatmeal is rather dry and chewy. I top mine with just a bit of brown sugar, cinnamon, and a few raisins, maybe a few drops of milk. Daryl puts the same toppings on his oatmeal, only in abundance, with the addition of a big pat of butter.
If I’m in a Mexican cafe, I get chilaquiles rojas (stale corn tortillas covered with red chile sauce and cheese, usually served with black beans).
Oh, pumpkin pie makes excellent breakfast. As does cake (in which category I include panettone).
Although I have trouble facing anything more complex than buttered toast first thing in the morning, until a few months ago I was pretty good about making myself eat something before leaving the house—it’s hard to get up those subway stairs on an empty stomach.
Since I started grad school, though, most eating- and sleeping-type activities have fallen by the wayside. So lately I’ve been subsisting on Emergen-C vitamin packets and the occasional yogurt. Not surprisingly, I’ve dropped ten pounds since school started. It’s kind of expensive, as diet plans go, but wicked effective.
Lucy, panettone with mascarpone is the most wonderful thing in the world. We discovered it by accident. A dear friend of ours (who now lives in Oregon) used to bring us a home-baked panettone every Christmas morning. She’d deliver it on a pillow! She also made her own mascarpone for tiramisu, and she’d give us a jar of that as well during the Holidays. One year, we decided to put the two treats together and, oh my god, it’s wonderful. It’s become a Christmastime tradition for us.
India, I’ve always thought of panettone as bread rather than cake. But, as I happily to defer to you on all things cake, I will henceforth categorize it as such.
Cindy, I think panettone is bread when you make French toast out of it; it’s cake when you have a slice, lightly toasted, with tea. It’s versatile like that. I use it in all the situations in which I might use pound cake, including making more structured desserts.
Party trick for the lazy: Slice a panettone crosswise into four or five round layers. Spread vanilla ice cream or gelato between the layers, reassemble, wrap in plastic, and freeze. Serve sliced vertically into wedges. People who don’t cook (which is most people, apparently) will think you are genius.
I always eat breakfast, always! I wake sick with hunger and the more I have eaten the night before the hungrier I am…wondering if I have worms? Generally it would be toast and coffee but if I have been drinking the night before…..Gin or Champagne then I will eat anything. I always find what I have eaten the previous evening strangely attractive.
But always breakfast…God, always.
It’s 10pm Pete and Dud time here and am beginning to feel hungry already damn you! Can I eat breakfast now?
Cindy
Since you mention Christmas, we’ve spent many Christmases in Des Moines with Danny’s family. Tradition was for Christmas morning breakfast, Risengrod. A rice porridge made by boiling rice in milk for, oh, I don’t know, say, for 16 or 17 hours. The rice grains plump up to the size of ping-pong balls. A ladle of this is served in a bowl and you top it with what you want of the very things you list above for topping your oatmeal. It’s good eatin’. (Always, in one bowl, a nut is deftly placed, whomever gets the nut, gets an extra present. Traditionally, the nut gets found by one of the youngest at the table.)
Danny’s Mom and Dad are gone now, if we visit Dan’s sister in Rockford, where the family gathering now takes place, it’s still tradition there. If we’re home in KC, it’s tradition here, too, even if Christmas morning is just the two of us.
Risengrød! Hurrah! The dish with the nut is called Ris a l’amande in Denmark, perhaps because they think they have to make something French sounding in order for it to be Really Good. It’s basically risengrød, but with the almond buried in it at Christmas, and as you say, it’s traditionally a fix on who gets the almond. And yeah, it can take bloody days to make properly. Oh and traditionally it’s served with a heated kirsebær (cherry) sauce. Deeply yum.
Have you been made gløgg and æbleskiver yet, Nick? They are also bigtime Danish Christmas treats. Gløgg is mulled wine with almonds and raisins in the bottom of the glass that you spoon out and eat. The raisins have been left to stew in akvavit for a few days, to soak up all the booze. The æbleskiver are a kind of doughnut (though Danes would hotly dispute the use of the word doughnut, or even donut, I am sure) that is served with hot jam and lots and lots of icing sugar. If you’ve ever had beignets at the Cafe du monde in NOLA, then it’s basically that with jam on the side. They eat that stuff for the whole month of December.
Oh and they dance around the Christmas tree, singing and holding hands. And Christmas day for the Danes is the 24th, the 25th is kind of an afterthought.
Oh, Lucy, call me Nick, it’s no biggie in my book.
Yes, I’ve had glogg (Pardon, I don’t know how to do “special” characters.)
Yes, I’ve had (and watched them prepared) ableskiver.
I’ve done “shooters” of akavit with the family.
Alas, the cherry sauce was not part of Danny’s family’s tradition, I’m bereft. It sounds delicious!
I’ve danced and sang around many a Christmas tree on these occasions, hardly able to wrap my mouth around “Nu har vi Jul igen” (Now, it is Christmas time!), being the one non-Dane, of questionable background, at all these celebrations. Still they love me!
Only if I was out late the night before.
yes, always. Cate makes eggs with onions and cheese and I make toast and we have tea, and grapes or strawberries or something.
I just realized I didn’t answer my own question.
I basically never eat breakfast. My stomach doesn’t start up until I’ve been awake for a few hours, and I almost never get up early enough for a few hours to have passed in time for breakfast.
Alisia and I will occasionally get breakfast sandwiches from Dunkin Donuts at noon or so on the weekends. That’s as close as I come.
never even come close
Funny you should ask. I used to believe that I couldn’t eat breakfast. So I believed, and so I said.
Then friends began to make remarks whenever we’d go out for breakfast or brunch. About how I’d order a great platter of food and devour every bit.
So I began to reconsider breakfast. Not a sweet, bready breakfast — no muffins nor sweetened drinks. For a while I was even turning Japanese and eating rice and ’sea vegetables’ first thing in the morning. That didn’t last long. But I do like breakfast.
Still, it’s a problem getting up early and enjoying a leisurely breakfast when you stay up half the night drinking champagne. Not that I’m thinking that’s what you do, Jonathan. Nor you, Amanda Mae. Just speaking for myself.
I eat breakfast everyday. 2 slices of that kooky Ezekiel 4:9 bread. Each slice is spread with almond butter on the right half and jelly (right now it’s that Bonne Maman apricot) on the left. The almond butter is then sprinkled with coarse salt. I take little bites alternating sides. Also, I have a cup of kukicha.
I am old and a total fruit.
For my adolescent life, from 6th grade to graduation, my morning routine was to get up, start the percolator, and assemble a bowl of Raisin Bran and a banana. “Mom! Coffee’s on!” “Oh, thanks!” Silence. I’d put on a tape of Bernstein performing Rhapsody in Blue with the New York Phil, and settle in for the next 16 minutes, from the opening trill to the closing fortissimo.
I am no longer so predictable; it ranges from omelets that taste better when they make me late, tea when the previous night’s festivities have precluded anything heavier, or coffee and a donut on the way into the office.
My usual breakfast consisted of a cup of strong orange pekoe tea, with milk. Since I’m training for a marathon/triathlon, I’ve had to change this. I usually eat breakfast now. If I don’t have time, I’ll munch on fruits and veggies during my class.
Breakfast consists of fruit yogurt mixed in with some grapes and some granola cereal.
Yes we all eat breakfast every day. Sometimes it needs to be quick: fresh cut mangos with yogurt, or Kozy Shack rice pudding with cinnamon on top. Coffee, ot course, always (French roast, black). When I have more time: toasted crumpets with peanut butter and jelly (preferably marion berry jam from our friend Melinda who lives in Oregon; she makes it herself from wild-picked berries), and fresh squeezed orange juice ( we buy 18 pound bags of juice oranges from Fiesta, a mexican grocery store, for $4.99). But my favorite is breakfast for lunch on Saturday or Sunday at Goldrush Cafe down the street. Everybody there just getting up and about at 1:00 pm or so. I get scrambled eggs, hash brown potatoes, veggie sausage, and rye toast. The hash browns make or break the whole thing: they have to be almost burnt and mostly crusty–none of the soft white part present. Truth is, I could eat breakfast for every meal. Mia always wants waffles and cantalope for breakfast, with Very Vanilla soy milk.
Seldom if never.
This disturbs me, and my waistband.
I started eating breakfast every morning just a few years ago. Prior, it was coffee and cigarettes. Danny put us on the Adkins diet which “required” breakfast. I started by eating a piece of toast with butter. I lost 10 lbs. in no time. (I also stopped drinking sodas and have rarely touched one since.)
These days, every morning, I usually have a sandwich of many-grained bread spread with Grey Poupon, a slice of Blackforest ham from Costco and sliced Campari tomatoes, also from Costco. It’s juicy and delicious. It “sets” me right for the day, regardless what might have “gone on” the night before.
Lately it’s been a cup of Barry’s tea and a bare piece of toast, which is unusual. It will usually consist of whatever’s around, which varies a lot, depending on where I am. Mention of kukicha and almond butter reminded me of Denmark, where my diet was full of such lovely things. I used to buy my groceries in a co-op, and they had sacks full of stuff like spelt flour and exotic teas for cheap. So I used to bake a lot, I got into baking traditional Irish bread, which my grandfather used to make in the bakery, and breakfast was usually some kind of elaborate porridge.
In Brooklyn, it was usually egg-based. My favourite was huevos rancheros at Calexico on 5th ave with an endless cup of coffee for 3 dollars. But I used to also make elaborate breakfasts there for Ross and myself. I seem to have endless amounts of leisure time, my life is an endlessly unfolding leisure moment, so in theory I have enough time for breakfast now too, but not having my own kitchen shrinks things somewhat. There is also a facet of living temporarily everywhere, which makes what is available very different in each place. For a while, I took to having a dessert course to my breakfast. Cake, usually.
One does try.
My favorite breakfast foods are leftover birthday cake and leftover Thanksgiving pumpkin pie. The odd thing about this is that I’ve never had a sweet tooth–I just enjoy continuing the celebration. And during Christmas, I love panettone, toasted and smeared with mascarpone.
I also love good oatmeal on cool mornings. I prefer rolled oats (the 5-minute kind), but I cook them for only 3 minutes, with much less water than is called for, so the oatmeal is rather dry and chewy. I top mine with just a bit of brown sugar, cinnamon, and a few raisins, maybe a few drops of milk. Daryl puts the same toppings on his oatmeal, only in abundance, with the addition of a big pat of butter.
If I’m in a Mexican cafe, I get chilaquiles rojas (stale corn tortillas covered with red chile sauce and cheese, usually served with black beans).
Eggs are yucky.
My favorite breakfast foods are . . . No. No. Even I have my limits.
Oh, pumpkin pie makes excellent breakfast. As does cake (in which category I include panettone).
Although I have trouble facing anything more complex than buttered toast first thing in the morning, until a few months ago I was pretty good about making myself eat something before leaving the house—it’s hard to get up those subway stairs on an empty stomach.
Since I started grad school, though, most eating- and sleeping-type activities have fallen by the wayside. So lately I’ve been subsisting on Emergen-C vitamin packets and the occasional yogurt. Not surprisingly, I’ve dropped ten pounds since school started. It’s kind of expensive, as diet plans go, but wicked effective.
“Panettone toasted and smeared with mascarpone”. Dude. I have got to try that.
I made buttermilk pancakes today with fresh handwhipped cream adn brown cinnamon sugar sprinkled on top. Best pancakes I’ve had all day.
Lucy, panettone with mascarpone is the most wonderful thing in the world. We discovered it by accident. A dear friend of ours (who now lives in Oregon) used to bring us a home-baked panettone every Christmas morning. She’d deliver it on a pillow! She also made her own mascarpone for tiramisu, and she’d give us a jar of that as well during the Holidays. One year, we decided to put the two treats together and, oh my god, it’s wonderful. It’s become a Christmastime tradition for us.
India, I’ve always thought of panettone as bread rather than cake. But, as I happily to defer to you on all things cake, I will henceforth categorize it as such.
Cindy, I think panettone is bread when you make French toast out of it; it’s cake when you have a slice, lightly toasted, with tea. It’s versatile like that. I use it in all the situations in which I might use pound cake, including making more structured desserts.
Party trick for the lazy: Slice a panettone crosswise into four or five round layers. Spread vanilla ice cream or gelato between the layers, reassemble, wrap in plastic, and freeze. Serve sliced vertically into wedges. People who don’t cook (which is most people, apparently) will think you are genius.
I always eat breakfast, always! I wake sick with hunger and the more I have eaten the night before the hungrier I am…wondering if I have worms? Generally it would be toast and coffee but if I have been drinking the night before…..Gin or Champagne then I will eat anything. I always find what I have eaten the previous evening strangely attractive.
But always breakfast…God, always.
It’s 10pm Pete and Dud time here and am beginning to feel hungry already damn you! Can I eat breakfast now?
Cindy
Since you mention Christmas, we’ve spent many Christmases in Des Moines with Danny’s family. Tradition was for Christmas morning breakfast, Risengrod. A rice porridge made by boiling rice in milk for, oh, I don’t know, say, for 16 or 17 hours. The rice grains plump up to the size of ping-pong balls. A ladle of this is served in a bowl and you top it with what you want of the very things you list above for topping your oatmeal. It’s good eatin’. (Always, in one bowl, a nut is deftly placed, whomever gets the nut, gets an extra present. Traditionally, the nut gets found by one of the youngest at the table.)
Danny’s Mom and Dad are gone now, if we visit Dan’s sister in Rockford, where the family gathering now takes place, it’s still tradition there. If we’re home in KC, it’s tradition here, too, even if Christmas morning is just the two of us.
Risengrød! Hurrah! The dish with the nut is called Ris a l’amande in Denmark, perhaps because they think they have to make something French sounding in order for it to be Really Good. It’s basically risengrød, but with the almond buried in it at Christmas, and as you say, it’s traditionally a fix on who gets the almond. And yeah, it can take bloody days to make properly. Oh and traditionally it’s served with a heated kirsebær (cherry) sauce. Deeply yum.
Have you been made gløgg and æbleskiver yet, Nick? They are also bigtime Danish Christmas treats. Gløgg is mulled wine with almonds and raisins in the bottom of the glass that you spoon out and eat. The raisins have been left to stew in akvavit for a few days, to soak up all the booze. The æbleskiver are a kind of doughnut (though Danes would hotly dispute the use of the word doughnut, or even donut, I am sure) that is served with hot jam and lots and lots of icing sugar. If you’ve ever had beignets at the Cafe du monde in NOLA, then it’s basically that with jam on the side. They eat that stuff for the whole month of December.
Oh and they dance around the Christmas tree, singing and holding hands. And Christmas day for the Danes is the 24th, the 25th is kind of an afterthought.
Piss. Rick, not Nick. Ew.
Oh, Lucy, call me Nick, it’s no biggie in my book.
Yes, I’ve had glogg (Pardon, I don’t know how to do “special” characters.)
Yes, I’ve had (and watched them prepared) ableskiver.
I’ve done “shooters” of akavit with the family.
Alas, the cherry sauce was not part of Danny’s family’s tradition, I’m bereft. It sounds delicious!
I’ve danced and sang around many a Christmas tree on these occasions, hardly able to wrap my mouth around “Nu har vi Jul igen” (Now, it is Christmas time!), being the one non-Dane, of questionable background, at all these celebrations. Still they love me!
Sweet!
Sød!
(ø made with option/o on US keyboard)
Risengrød. Wow, that sounds wonderful.