“What are you having for breakfast?”
In the April 18, 2018 St. Lambert Journal (my home town), columnist David Leonardo references a 1961 editorial in the Sherbrooke Record. He says it caught his attention because it illustrates the breakfast menu of 50 and 100 years ago.
”Here’s what was on the breakfast table in the early 1900’s — oatmeal, bacon and eggs or pancakes, apple pie, doughnuts, cheese and milk. Then, of course, there were loaves of homemade bread and heaps of butter. But even these meals of fifty years ago faded into obscurity with the accounts given by the great Samuel Johnson, (a writer born in 1709), of the early morning snacks enjoyed in his day. One mouth-watering menu offering: Oysters, shrimps prawns, boiled eggs, mutton cutlets, beeksteaks, kidneys tongues, ribs of beef, turkeys, squabs, teal, game, pies, muffins, baked potatoes, rice and cheese. Many reasons may be advanced for the decline of the heavy breakfast — desire to hold down weight, the belief that heavy meals are the cause of numerous ills, nervous tensions etc., — but probably the chief cause is the lack of help.”
How about you, what does your breakfast look like? Here are my go to breakfast favourites:
- Terra Bread whole wheat toast topped with crunchy peanut butter and finished off with jam. I prefer home-made when I can get it, if not Bonne Maman will do.
Sometimes I make my own bread but it takes most of the day, which isn’t really a strain now that I’m retired and can set my own schedule! I’ve also started to use a bread hook and bread flour to speed up the process. There’s also an artisan bread I recipe found recently I’ll share in a future blog.
Here are two of my loaves, looking good!
- Fruit salad: If I just have toast after an hour or two I’ll have a snack, usually some fruit. Right now mangoes seem to be in season. I bought these and some mandarins on West 4th at a small green grocer.
I like to cut up my fruit and serve it in a pretty bowl, here’s a mango & orange salad:
If I’m adding bananas or apples, I’ll mix up some lemon or lime with some honey, yummy! That way the fruit keeps its vivid colour. We eat with our eyes too!
- I also like to cook oats, but that is more effort as I prefer slow-cook and those can take anywhere from 30 minutes to an hour of stirring on the stove top depending on the type of oats. I know you can microwave but I can’t bring myself to do that… yet! I like to cook over-ripe bananas into the oats for a sweet flavour & I use water & 2% milk in the mixture, stirring frequently for a creamy consistency:
Before serving I add cinnamon and I like to top it all off with more fruit. In winter I keep bags of frozen fruit, like blueberries, in the freezer. For a final voila, add some yogurt!
- A fourth option is some sort of baked item. I like to make breads & muffins myself, that way I know exactly what’s inside. Even when I buy store-bought that lists just basic ingredients it rarely tastes as good as mine. This is an oatmeal muffin I made topped with a nut & fruit mix:
I made a banana bread recently with ginger & nutmeg:
Finished loaf ready for breakfast tomorrow morning or a late-night snack!
I hope you can enjoy a tasty satisfying breakfast every morning!