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Thursday, October 24, 2024

Breakfast

I eat breakfast every day. That has not always been the case, but I often wake up hungry. The change came for one of two reasons. It’s either because I wake up earlier in the mornings and have time to actually eat before getting ready and running out the door for work. I get up earlier because I sleep better with my CPAP and feel more well-rested in the mornings, and also, Isabella is so insistent that she wants to be fed early in the mornings. The other reason I eat breakfast is that once my diabetes was under control, I woke up with lower blood sugar in the mornings and was thus hungry. The problem with eating breakfast every morning is that I don’t have much variety in what I have for breakfast. I do not like sweet breakfast foods except on rare occasions. If I am somewhere that serves good French toast, then I’ll have French toast. So, more often than not, I have a biscuit, cheese toast, or an English muffin. If I have enough time, I will make some grits, biscuits and gravy, or maybe even savory scones, but I usually only have time for that on the weekend and when I have done some preparation the night before. On rare occasions I might make some bacon and eggs, but as a general rule, eggs are not one of my favorite things and can occasionally make me nauseated.

This morning was one of those mornings when I looked in my refrigerator and freezer and thought, “There isn’t anything that looks appetizing this morning.” So, I made a cup of tea. I’m still waking up congested, so a cup of hot tea seems better to break up the congestion than coffee does, especially since I put cream in my coffee. As I write this, I have been thinking of what I want to make for breakfast, or do I want to hold off on eating until after I leave for work? If I hold off, I can go by Dunkin’ Donuts, McDonald’s, or stop at one of the local delis to get a breakfast sandwich. While I did wake up hungry this morning, I think I could easily wait to get breakfast on my way to work. When I finish typing this I will make my decision on what I will be doing for breakfast this morning. Tomorrow, I will be working from home, so I will have a little extra time and will likely either fry up some ham and cook a biscuit or two so I can have a ham and cheese biscuit, or I may make a bowl of cheese grits. This morning, I just don’t have the energy for either of those. 

I am still feeling a lot of fatigue from having Covid last week, so I will be glad to when today is over and I can be a little more relaxed for the next few days. Next week is going to be very busy as I am hosting some guests at the museum, which will likely have me working longer days than usual. I need my energy back to get through next week. The week after that, I will be gone for a conference all week. So, there won’t be much rest for the weary over the next couple of weeks.
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5 comments:

  1. uvdpOctober 24, 2024 at 6:13 AM

    For my breakfast:
    - the day before I install everything I can: cup, honey, rye or wholemeal bread, dried fruits, remedies, etc.
    - in the morning: boil the water for tea, remove from the refrigerator: orange juice, butter, yogurt, ham, humus

    ReplyDelete
  2. naturgesetzOctober 24, 2024 at 2:32 PM

    As I like to say, breakfast is one of the three most important meals of the day. I hope you enjoyed yours.

    ReplyDelete
  3. TimoOctober 25, 2024 at 3:27 AM

    How do you 'cook a biscuit'?

    ReplyDelete
  4. JoeOctober 25, 2024 at 7:55 AM

    Time, here is the basic recipe I use:

    Southern Biscuits

    INGREDIENTS
    • 1 ½ cups self-rising flour
    • 1 ½ tablespoons butter
    • 1 ½ tablespoons shortening
    • ¾ cup buttermilk, chilled

    PREPARATION STEPS
    1. Preheat oven to 450 degrees.

    2. In a large mixing bowl, combine flour with butter and shortening. Using your fingertips, rub butter and shortening into the flour until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

    3. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet or cast iron skillet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first.)

    4. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

    ReplyDelete
  5. uvdpOctober 26, 2024 at 3:13 AM

    Joe, it's not a biscuit , it's puff pastry

    ReplyDelete

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