Tag Archives: Eggs

Rethinking Breakfast

Kefir cheese with a bit of honey and sliced strawberries on sprouted grain toast.

 

For most of my life, my morning routine involved waking to an alarm set to sound well before the the sun had even thought about sending its rays to brighten the black horizon outside my window.  I was ready for work in less than forty minutes and shuffling out the front door with my coffee in hand, satchel thrown over one shoulder and purse over the other.  There was rarely a thought for breakfast of any kind unless I remembered to grab a cup of yogurt I could eat in the car — not the safest decision one can make.

Although I no longer have that routine, the habit of not eating breakfast has stayed with me and I’ve had to work to remember to eat before 9am each day.  I’m rarely hungry first thing in the morning, and once I’ve had coffee, that seems to delay any hunger pangs that remind me to eat.  I get busy with my day and then don’t think about eating until I look at a clock and realize it’s nearly noon.   I’m famished by that time so reach for something with little or no thought.  A portion much too large.  Something — anything with some nice rib-sticking carbs.

Two pieces of toast with butter and maybe some jam or honey for added flavor.  A cup and a half to two cups of cereal.  A piece of left-over cake or pie.  Perhaps another of the muffins I’d baked the day before.  Left-over white rice with warm milk, butter, cinnamon, and sugar.  Lots and lots of carbs.  I will admit the toast was always whole wheat or multi-grain and the cereal the likes of Raisin Bran or Wheaties.  And thankfully there wasn’t always cake or pie sitting around, but I think you get the idea.

Clearly, I needed to make some adjustments with the first being to actually eat breakfast early in the morning instead of at lunchtime.  Next, I needed to make sure there were better options available.  That meant I had to spend more time thinking about what to put in the cart when I was at the market.

Sounds like a lot of work, doesn’t it?  It’s not.  It’s become routine in the last couple of months and I’ve noticed the more I stick with it, the more ideas I get.  Variety seems to be the key for me because I’ll stay interested.  Otherwise, I’m afraid I’ll ease back into my old habit of skipping breakfast.

What do you eat breakfast every day?

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Easy Breakfast Scramble Recipe

September is my favorite month.

I suppose many would say their birthday month was their favorite — that is if they’re the type who thinks about such things — but that’s not why I love September.  Countless years of its signaling promise and the beginning of so much that is new has me thinking this way — even when leaves are just now only barely beginning to show signs of seasonal change.   I’ve been a schoolie most of my life, so I can’t separate September from that.  New schools, new friends, textbooks, notebooks, pencils…sack lunches packed with all the best things…

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Breakfast Salad with Poached Egg and Prosciutto


I’m at that place I’m so familiar with — the place where it seems as if I’m floating on a river lazily making its way to a point in the distance.  I could swim and get to wherever there is more quickly, or I can do what I’m doing —  floating.  Knowing time will pass and I’ll get there.

And then I snap out of it.  Like this morning.

Eight days before we leave for the UK.  Eight. After months and months of planning every single tiny detail, eight days will fly by and as much as I’ve questioned and searched and adjusted to make sure everything is perfect, I swear I’ve forgotten something.  My husband has indulged my sometimes nightly litany of hairsplitting with gentle logic and comments of support.

I’m sure everything will be fine, he tells me.  The other vacations you’ve planned have been great.

Yes, but…

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Fresh Corn and Tomato Pie

Fresh Corn and Tomato Pie

It’s been a couple of weeks since my youngest headed off to college, and it’s become very apparent that tailoring my cooking portions down by a third is not going to be as easy as I first thought.  Let’s discuss the fresh corn I purchased recently, shall we?

I bought four ears, restraining myself because they were 10 for a dollar.  Sure, I could have purchased 10, and like an organized consumer, freeze most of it for later use.  You should see my freezer.

No, I settled with the four ears knowing I’d be able to make a few recipes before we felt as if we were on corn overload.  Bear in mind that each ear of corn produces more than one cup of kernels and that one serving is only 1/4 cup.  Two recipes for two would mean 16 meals consisting of…

Corn.

Sweet, crunchy, versatile corn that, when enjoyed in a nice pie made with homegrown tomatoes, won’t get stuck in your teeth.

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Green Chili and Cheddar Souffle

Eggs

One of the things I’ve learned over the years about food is that often, the recipes that have a reputation for being fussy are anything but.   Souffles are a great example of this.  Think of all the times you’ve seen a cook depicted making a souffle that failed to rise, or had fallen because of a loud sound.  Why would the average cook want to waste time and ingredients on something that temperamental?

Honestly, I’ve had more trouble with brownies and biscuits before, but I’ll chalk it up to approaching a common recipe with little or no thought and then blowing it when I least expected to.  The fussy reputation of a souffle keeps me in line, and so I pay attention when I’m making one.

If you’ve never tried one, you should.  They’re perfect for a light meal on a weeknight because you will nearly always have everything you need on hand:  eggs, milk, a bit of flour, and whatever you’d like to flavor it with.  If you’re like me, your cheese drawer is always in need of attention and the combinations are just about limitless.

Just remember — it’s all about the size of the dish.

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