breakfast standards
I like to think we do pretty well for breakfasts around here. I've heard friends say that even cereal is too much trouble for them in the morning, so they limit themselves to a breakfast bar on the way out the door. None of that for us! Still, I come to understand that I still have improvements to make.
In our book club we're reading the fantastic Gone-Away Lake, by Elizabeth Enright. I've read it lots of times before but I'm always glad for another go. Her sequel, Return to Gone-Away, isn't quite as good, but it's still plenty compelling enough for me to give it another run-through this weekend. And on page 29 I read the the following words:
Aunt Hilda's breakfasts were famous: varied and original, not just the ordinary plodding through of cereal and eggs and toast.
Eggs and toast ordinary?! Here I thought I was doing pretty well to get a hot breakfast with scrambled or fried eggs on the table four or five mornings a week. I do agree with her on the cereal though—at least so far as cereal by itself is concerned. So what would she have extraordinary cooks prepare? Here's Aunt Hilda's breakfast that day: "fresh orange juice, hot buckwheat cakes with butter and apple jelly, and bacon." Sounds good to me. Does anyone have a good recipe for buckwheat cakes? How about a suggestion for getting the kids to try them?