Creative Breakfasts

We have a framed sign in the living room that my mom had on the wall for years. It reads:

“To a foreigner, a Yankee is an AMERICAN.

To an American, a Yankee is a NORTHERNER.

To a northerner, a Yankee is a NEW ENGLANDER.

To a New Englander, a Yankee is a Vermonter.

To a Vermonter, a Yankee is A PERSON WHO EATS PIE FOR BREAKFAST.”

In my house, that wasn’t strange at all. Mom never liked breakfast, and she really didn’t like making breakfast. It was easy enough for me to pour myself some cereal and a glass of milk, so that didn’t bother me at all.

Often I would climb into bed with her, bearing two plates of dessert from the night before. Dad would come in before he went to work, and laugh his head off when he saw us eating pie or cake or cookies in bed.

During the summertime, when the local bakery was open early, Mom would give me 50 cents to walk downtown and buy four warm glazed doughnuts. When I got home, Mom would be drinking a cup of coffee and had poured me a glass of milk. Those were the days! Neither one of us gave a hoot about carbs or calories back then.

These days the Crankee Yankee and I have some pretty creative breakfasts ourselves. It could be leftovers from the night before (who says you can’t have coffee with warmed over spaghetti and meatballs?), yoghurt with fruit, cereal, a bagel with cream cheese, or our current favorite, the “overnight breakfast bowl.”

This is a trend I found online, and we love it. Basically, you make these these the night before and refrigerate them. In the morning you zap them in the microwave, add milk and there you have it. This is my standard recipe:

In whatever you want to use as a container, fill with:

1/3 c. oatmeal

1/3 (or less) c. milk (we use almond milk)

a squeeze of maple agava (or whatever sweetener you prefer)

raspberries

blackberries

cut up dried apricots

shredded coconut

sunflower seeds

flax seeds

a spoon full of peanut butter (we like the unsalted Teddie kind)

Put the cover on and refrigerate overnight. The next morning, take off the cover and microwave for a minute or so (I usually do it at a minute and seven seconds). Top with some milk and dig in. It’s a healthy breakfast that tastes good.

We have also eaten cake or pie for breakfast in the Yankee tradition, we have made fabulous omelettes, french toast with blueberries, “McFrasers” (our version of a McD’s breakfast sandwich; ham, egg and cheese on an English muffin), grilled sandwiches, etc. In the summer we make fruit smoothies, or just heap fruit on top of cereal.

It’s been years and years since those breakfasts in bed with my mom, enjoying those glazed doughnuts right off the rack. But I remember how we giggled while eating them in bed on a sunny summer morning.

Not a care in the world; it was summer and we were young.

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One thought on “Creative Breakfasts

  1. Jodi says:

    awhhhh good stuff! And I LOVE cold spaghetti for breakfast 🙂

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