Lea and I have a liberal policy on the boys eating in the living room. Basically, they’re allowed to. They have a little table and stools, and they eat a good bit of the time in there.
However, we do recognize the value of sitting down as a family as well, and as this is only going to get tougher, we’re reclaiming a few more meals in the kitchen. I have suggested that two of these per week be sit-down breakfasts, so on Wednesday and Sunday mornings, I get up and cook.
These have been basic egg-meat-bread-fruit sorts of things so far. We all like these meals, and with a little bit of care I can even make them relatively constructive nutritionally (particularly if I plan for a very small lunch). But I’m ultimately interested in a varied extended menu.
So I turn to you, dear reader. My standard play is scrambled eggs; bacon or sausage; toast, waffles, or biscuits; and some fruit on the side. To this I plan to add grits from time to time. Every other Sunday or so we’ll have pancakes. So what thoughts do you have to add? Do you have breakfast traditions in your family? Do you do anything that might sound unusual, but has become a favorite? Please share.
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French toast souffle! Slightly sweet, nutritional powerhouse, great with fruit, and can be prepped ahead and baked in the am while you shower and surf.
Recpe is here: http://saintseester.com/siterecipes/
PS – and, chicks are really impressed with guys who do souffles. #thingsilearnedfromdaddy
One of our favorites is very southern, but not exactly healthy (so we don’t make it often): fried bologna biscuits, with a little bit of mustard. And if you can fry it enough to get the edges of the bologna a little black, even better.
Scram.
Take a pound of your favorite sausage (we like Bambi Scram, but pork will do just fine) and brown it up into crumbly bits in a large skillet. While it’s cooking, dice up 3-4 medium-small potatoes and toss them in with the sausage. When the sausage is nearly done and the potatoes have a nice crust, add a diced pepper and diced small onion (hot or sweet pepper; we like cubanelles). Let cook until onions are transparent. While they’re cooking, whisk eggs (we figure 2 per person) in a bowl. Pour over stuff in skillet and stir while cooking, until eggs are set.
We serve with toast and Tabasco sauce.
Quiche!! Basically all the good stuff (eggs, some form of meat, some veggies) in a “slice of pie” … toss some fresh fruit on the side. Yum!
My husband’s family always served what they call french toast but what I refer to as Norwegian toast (his dad is Norwegian and he’s the one that made it up). They make french toast like normal except they don’t use vanilla in the batter. Once they flip the bread over the first time, they put cheese on the cooked side and top with the cooked side of another piece. Brown the side that’s down and then flip it over to cook the top side. They always used Velveeta (because you know that was on the viking ships) but I’ve made it with cheddar as well. It’s not nearly as bad as it sounds and the protein boost definitely helps it stick with you longer than pure french toast. And yes, they still cover it in syrup.
‘seester, thanks! I’ll give that a shot!
Jenny, it gets better with turkey bologna. Still a tad nitrity, but… 🙂 Thanks.
Kelly, that sounds awesome. Shall definitely do that. I’m presuming with pork sausage there needs to be a draining step in there (which you probably omitted because it’s not necessary with venison). Thank you.
wxchick, indeed! Excellent! Hadn’t even occurred to me, which is odd, because we have quiche for dinner from time to time. Thanks!
Mirth, that sounds like a discovery for sure. I love Viking Velveeta. 🙂 Thank you for sharing.
Giving turkey bacon a whirl tomorrow morning. I’ve never had it. We shall see.
Notes from this morning’s breakfast:
Turkey bacon: tastes pretty good, but going forward we’ll just go with the real thing a little less often.
Wheat biscuits: ditto.
Grits: everybody enjoyed. Here is a helpful conversion for you for the Jim Dandy quick grits instructions: “4 servings” = “2 full city blocks”
I also have a cheese and sausage grits recipe that is To.Die.For. Literally – it will clog your arteries, which is why I didn’t put it here, but it’s great for those weekends with guests because it feeds a lot. Holler if you want it.
Jeff occasionally makes German apple pancakes. It’s a fluffy popover kind of dough with sliced apples, cinnamon, and sugar, baked in the oven. He doubles the cinnamon for me. They are awesome!