This amour- I know it hasn't always been. I think I used to just count breakfast as another opportunity to eat: cold pizza, dry cereal, a packet of oatmeal- no inspiration whatsoever. Then I met my husband.
It is not that 7 years ago P loved breakfast more than I, but we found a little "hole-in-the-wall" in downtown Charleston called "Joseph's." I put "hole-in-the-wall" in quotations as a restaurant that is any good in Charleston doesn't stay modest for long. In fact, I am sure we encountered it ages after it's inception; but in the last 7, the folks at Food Network found it, followed by the New York Times and others.
All of that aside, we discovered it during one of our long, midnight walks early in our relationship. We returned Sunday for brunch and my opinion of breakfast forever altered. Breakfast is a revelation; an event- a meal I relish, and perhaps I should wake up extra early to enjoy it. Or them.
Breakfasts. Hard to say; pleasure to digest.
I am a slight girl, and as this has not always been (OK, I enjoy being slender), I don't have whopping slabs of French Toast every morning. My favorite breakkie ('stralian for "breakfast") is a small bowl of handmade granola from Earth Fare (yes, I am aware of the hidden dangers of granola, so I measure), or a cup of Fage Total with cherries. I also enjoy a bowl of Kashi GoLean with cut up fruit, or a bagel half with peanut butter and bananas.
Even with a full belly, my mouth is watering.
Mais alors, my hubs and I are saving for a few things that are more important than daybreak indulgence, so I have been eating...
Toast. With peanut butter, jelly, bananas- but toast. Even on a nice plate with a cup of tea, romantic as it sounds, it is still toast. I'd rather not even bother. In fact, I have lost 5 lbs since I went on this diet of sorts.
Hmm...what other meals can I replace with t...oh. I know. I have issues.
But, in one quick post from Joy the Baker, I was rescued.
By this:
Biscotti? What?
"Rachel, it's a cookie."
Look, I know it is. I know. But it has peanut butter and pecans in it, and it is AMAZING with my morning coffee. I have brought them twice to clients, wrapped in bows, even; and somehow I keep forgetting to give them away. So they remain at home; their hearty nourishment in my belly. I have three pieces left, and I plant to eat ALL of them tomorrow (provided I don't have too much of a saturated fat hangover from the Super Bowl festivities).
I stuck to Joy's recipe, but added about a 1/4 cup coursely chopped white chocolate. This biscotti is perfection, and I really encourage all of you to make some. You can find the recipe here.
So easy (ish). So delicious.
So breakfasts.
Have a beautiful day.
Rachel Bee
oooh! that looks beautiful.
ReplyDeleteHowever I have to disagree with you. I LOVE toast. I used to have it EVERY MORNING with peanut butter and jelly, cream cheese or my favorite treat - with butter, cinnamon and sugar. I'm trying to cut down on bread right now so I usually have yogurt or something like that these days but I could totally have toast every single day of the week! With a nice hot cup of Twining's English Breakfast Tea - that is my favorite way to start my day :)
well, I suppose if we had fancy bread or something other than "nature's own" or "sarah lee," perhaps I would like it more. Disagree away, my friend.
ReplyDeleteBooooo-riiiiiiiing...
:)
I have to say, I'm not a big breakfast person. Probably because I have not found any truly life inspiring breakfast outlets around here; and no, I am not a huge fan of the breakfast buffet at Golden Coral. :P I really prefer something simple with a cup of coffee. The biscotti you mentioned above sounds absolutely delightful, I am definitely going to have to try it out. Perhaps even today?! And if you need some inspiring bread recipe, I found a bread recipe in a Mediterranean cookbook with nuts and currants, just let me know if you are interested.
ReplyDeleteI've been looking for a biscotti recipe to try. This one might be it. Biscotti is my new indulgence, as if I needed a new one.
ReplyDeletethis biscotti recipe really is worth trying, celeste. traditional biscotti relies on eggs for moisture, but the addition of butter and peanut butter leaves a much better consistency when dipped in coffee or tea. it maintains some girth...the chocolate barely melts, and it is divine.
ReplyDelete@jennifer- i bake a lot of bread, but without the preservatives, it goes to waste on my countertop. and u know you like the golden corral.
I am officially a follower of beconfectionate (figured it out) and will be trying this recipe!
ReplyDeleteha! yes!
ReplyDelete