An English Breakfast (and one that isn’t)

 

Wench eggs

Breakfast … sometimes eggs are all you need

Joanna here.

I’m about to sit down to breakfast at the hotel. Nothing too fancy. Generally speaking it’ll be toast or a bagel, some kind of egg, and some bitty piece of meat which might come in the form of a bacon slice or two. Possibly some sausage. And coffee. Lots of coffee with a healthy leavening of half and half.

 

So I’m asking myself how this would be different for my Regency protagonist — assuming my Regency protagonist was a middling sort of person like a merchant’s daughter or a member of the petty gentry or the offspring of a prosperous yeoman farmer. The Vicar’s daughter. The apothecary’s kid.

 Picture my intrepid heroine sitting there, stoking the fires for a long day of being kidnapped and fighting her way free from some sordid den of thieves with nothing to aid her but a folding penknife and her native sneakiness.

 

 

 

Wench family breakfast 3

Family at breakfast with tea and what looks like scones maybe

My young woman’s probably eating at a table with a half dozen other folks. The solitary breakfast in bed would be less common for my middling sort than for richer, more leisured, aristocratic folks. Jane Austen (and her Elizabeth Bennet) probably ate breakfast in the dinning room with her family instead of sending the poor kitchen maid running about with trays.

 

In this era breakfast might be nine or ten or even eleven in the morning. My heroine’s aunt might have already dealt tidily with some of the day’s correspondence. Her father might have been out for a ride and come back to change for his day before he came in to breakfast. The protagonist’s sister might have been out to cut some roses for the vase in the hall.

My person wouldn’t collect eggs from under the grumpy hens and slop the hogs before breakfast, but even for the gentle breakfast came after some of the day’s work was done.

I’m a “dawn is breaking so prop your eyes open and snag a muffin on the way to the commuter train” sorta person.

Wench coffee

good morning, sun

 

I am not alone in this.

I wake early… I wash up, comb my hair and get dressed. As soon as I am ready, I read a few pages of a Latin author, breakfast on two cups of milk tinted with coffee and a roll.” (All this before 8 am.)

    Count de Serre, letters, 1798

When we think about a “traditional English breakfast” nowadays we’re picturing beans on toast, rashers of bacon, a mess o’ mushrooms, black sausage, buttered toast, fried eggs, and grilled tomatoes with a cuppa tea or coffee hanging about the side. The Cholesterol Special, as it were.

This generous plenty traces its modern roots to the Victorian era.

Our Eighteenth Century/Regency breakfast would have been considerably simpler. Scratch the mushrooms, canned-or-otherwise

Wench breakfast4

C18 and a breakfast with tea and a roll or two

beans, and grilled tomatoes, for a start. Eggs, in any of a number of incarnations, would wait on the sideboard or be brought to the table by the housemaid. They’d be fewer eggs in winter, remember. They’re seasonal.

 

Sliced ham, sausage, or bacon might sneak their way onto the plates. It’s by no means certain. In this era the more substantial fare was really a luncheon, dinner or supper business.

Tea was a shoo-in. Probably cream in that tea and just a small amount of it. And I don’t think half-and-half would be in the china pitcher.

The idea of half cream and half milk certainly existed …

Simmer together a quart of half cream and half new milk, with some cinnamon, a few coriander seeds bruised, sufficient sugar, and a bay leaf…”

     Thomas Webster, An Encyclopedia of Domestic Economy 1815

 

… but half and half seems to be a cooking direction rather than an end in itself that you’d set in a jug on the table. My heroine's jug would hold cream.

(I, on the other hand, am just now sullenly putting half-and-half into my somewhat cold coffee.

Or, let us be frank, my barely lukewarm coffee.)

Would my heroine have coffee? Possibly. But it’s more problematic.

She could certainly have afforded it, though coffee was relatively pricey right into the Regency. It was more associated with men hanging about in coffee shops — which were C18’s equivalent of Starbucks in so many ways — than with folks hanging about at home. And coffee hadn’t yet become strongly associated with first-thing-in-the morning ritual.

 

Plum cake 2

and, of course, sweet wholesome breakfast cakes

Hot chocolate was the likely alternative.

 

Overall, the breakfast of my female protagonist was likely to be a breakfast of the lighter sort. For instance, tea and some variety of bread. You’d have yer simple rolls, yer fancy rolls twisted into cool shapes, yer toast, and — especially in the North — muffins . . . all of these with offerings of butter, honey, jam, or marmalade. Rich, sweet, spicy, or fruited cakes might be on offer.

“… breakfast, consisting of chocolate, coffee, and tea, plum cake, pound cake, hot rolls, cold rolls, bread and butter, and dry toast for me.”

 Jane Austen, letters

Not a bad way to go about breakfast, thinks I, sitting at my hotel table, sneering at a very mediocre frittata with an expression usually reserved for particularly unpromising blind dates.

 

So. What do You eat for Breakfast…?

 

255 thoughts on “An English Breakfast (and one that isn’t)”

  1. First morning home after RWA19 and my hubby fetched Starbucks. “The usual?” he asked. I changed the drink, possibly a mistake as he brought the hot version in a smaller cup than “the usual”. He also brought a different breakfast sandwich. When questioned, he said, “But I ordered from the history!” I leave for a week and it’s like he doesn’t even know me any more.
    Missed seeing you, Jo, but got to meet four friendly wenches in person at their Surviving and Thriving panel. Just as lovely and gracious in person as they are online!

    Reply
  2. First morning home after RWA19 and my hubby fetched Starbucks. “The usual?” he asked. I changed the drink, possibly a mistake as he brought the hot version in a smaller cup than “the usual”. He also brought a different breakfast sandwich. When questioned, he said, “But I ordered from the history!” I leave for a week and it’s like he doesn’t even know me any more.
    Missed seeing you, Jo, but got to meet four friendly wenches in person at their Surviving and Thriving panel. Just as lovely and gracious in person as they are online!

    Reply
  3. First morning home after RWA19 and my hubby fetched Starbucks. “The usual?” he asked. I changed the drink, possibly a mistake as he brought the hot version in a smaller cup than “the usual”. He also brought a different breakfast sandwich. When questioned, he said, “But I ordered from the history!” I leave for a week and it’s like he doesn’t even know me any more.
    Missed seeing you, Jo, but got to meet four friendly wenches in person at their Surviving and Thriving panel. Just as lovely and gracious in person as they are online!

    Reply
  4. First morning home after RWA19 and my hubby fetched Starbucks. “The usual?” he asked. I changed the drink, possibly a mistake as he brought the hot version in a smaller cup than “the usual”. He also brought a different breakfast sandwich. When questioned, he said, “But I ordered from the history!” I leave for a week and it’s like he doesn’t even know me any more.
    Missed seeing you, Jo, but got to meet four friendly wenches in person at their Surviving and Thriving panel. Just as lovely and gracious in person as they are online!

    Reply
  5. First morning home after RWA19 and my hubby fetched Starbucks. “The usual?” he asked. I changed the drink, possibly a mistake as he brought the hot version in a smaller cup than “the usual”. He also brought a different breakfast sandwich. When questioned, he said, “But I ordered from the history!” I leave for a week and it’s like he doesn’t even know me any more.
    Missed seeing you, Jo, but got to meet four friendly wenches in person at their Surviving and Thriving panel. Just as lovely and gracious in person as they are online!

    Reply
  6. My standard breakfast for lo these many years has been black coffee and toast with butter and jam. The jam may vary, but otherwise that’s it. But that leaves out the two most important ingredients — silence and something to read. I’ve found it proves my disposition no end if the “something to read” isn’t a newspaper.
    Sorry I missed you and the other wenches in New York, but I hope you all enjoyed it.

    Reply
  7. My standard breakfast for lo these many years has been black coffee and toast with butter and jam. The jam may vary, but otherwise that’s it. But that leaves out the two most important ingredients — silence and something to read. I’ve found it proves my disposition no end if the “something to read” isn’t a newspaper.
    Sorry I missed you and the other wenches in New York, but I hope you all enjoyed it.

    Reply
  8. My standard breakfast for lo these many years has been black coffee and toast with butter and jam. The jam may vary, but otherwise that’s it. But that leaves out the two most important ingredients — silence and something to read. I’ve found it proves my disposition no end if the “something to read” isn’t a newspaper.
    Sorry I missed you and the other wenches in New York, but I hope you all enjoyed it.

    Reply
  9. My standard breakfast for lo these many years has been black coffee and toast with butter and jam. The jam may vary, but otherwise that’s it. But that leaves out the two most important ingredients — silence and something to read. I’ve found it proves my disposition no end if the “something to read” isn’t a newspaper.
    Sorry I missed you and the other wenches in New York, but I hope you all enjoyed it.

    Reply
  10. My standard breakfast for lo these many years has been black coffee and toast with butter and jam. The jam may vary, but otherwise that’s it. But that leaves out the two most important ingredients — silence and something to read. I’ve found it proves my disposition no end if the “something to read” isn’t a newspaper.
    Sorry I missed you and the other wenches in New York, but I hope you all enjoyed it.

    Reply
  11. Black coffee, filter brewed; fresh pineapple, sandwich of lowfat swiss on toasted whole grain bread with dijon mustard, a few almonds to finish. Plus, of late, social media.
    Sometimes I have breakfast out with friends (cursing the hour). Then it will be bacon and scrambled eggs with wheat toast, which I ask for dry but always get buttered and have to refuse.

    Reply
  12. Black coffee, filter brewed; fresh pineapple, sandwich of lowfat swiss on toasted whole grain bread with dijon mustard, a few almonds to finish. Plus, of late, social media.
    Sometimes I have breakfast out with friends (cursing the hour). Then it will be bacon and scrambled eggs with wheat toast, which I ask for dry but always get buttered and have to refuse.

    Reply
  13. Black coffee, filter brewed; fresh pineapple, sandwich of lowfat swiss on toasted whole grain bread with dijon mustard, a few almonds to finish. Plus, of late, social media.
    Sometimes I have breakfast out with friends (cursing the hour). Then it will be bacon and scrambled eggs with wheat toast, which I ask for dry but always get buttered and have to refuse.

    Reply
  14. Black coffee, filter brewed; fresh pineapple, sandwich of lowfat swiss on toasted whole grain bread with dijon mustard, a few almonds to finish. Plus, of late, social media.
    Sometimes I have breakfast out with friends (cursing the hour). Then it will be bacon and scrambled eggs with wheat toast, which I ask for dry but always get buttered and have to refuse.

    Reply
  15. Black coffee, filter brewed; fresh pineapple, sandwich of lowfat swiss on toasted whole grain bread with dijon mustard, a few almonds to finish. Plus, of late, social media.
    Sometimes I have breakfast out with friends (cursing the hour). Then it will be bacon and scrambled eggs with wheat toast, which I ask for dry but always get buttered and have to refuse.

    Reply
  16. Nutibar or flakes, or muffin under 170 calories. Water or skim milk. If I have coffee that’s where the cream is and the artificial sweetner. Yep I’m a diabetic doing the best I’m able. I love food. I was a Pie baking fool. CAKE has a special place in my heart. Both are breakfast foods at some time in my life. As a child I made simple syrup for homemade biscuits, no sugar problem at that time. Freezer strawberry jam? For those biscuits, as I said, I love food.

    Reply
  17. Nutibar or flakes, or muffin under 170 calories. Water or skim milk. If I have coffee that’s where the cream is and the artificial sweetner. Yep I’m a diabetic doing the best I’m able. I love food. I was a Pie baking fool. CAKE has a special place in my heart. Both are breakfast foods at some time in my life. As a child I made simple syrup for homemade biscuits, no sugar problem at that time. Freezer strawberry jam? For those biscuits, as I said, I love food.

    Reply
  18. Nutibar or flakes, or muffin under 170 calories. Water or skim milk. If I have coffee that’s where the cream is and the artificial sweetner. Yep I’m a diabetic doing the best I’m able. I love food. I was a Pie baking fool. CAKE has a special place in my heart. Both are breakfast foods at some time in my life. As a child I made simple syrup for homemade biscuits, no sugar problem at that time. Freezer strawberry jam? For those biscuits, as I said, I love food.

    Reply
  19. Nutibar or flakes, or muffin under 170 calories. Water or skim milk. If I have coffee that’s where the cream is and the artificial sweetner. Yep I’m a diabetic doing the best I’m able. I love food. I was a Pie baking fool. CAKE has a special place in my heart. Both are breakfast foods at some time in my life. As a child I made simple syrup for homemade biscuits, no sugar problem at that time. Freezer strawberry jam? For those biscuits, as I said, I love food.

    Reply
  20. Nutibar or flakes, or muffin under 170 calories. Water or skim milk. If I have coffee that’s where the cream is and the artificial sweetner. Yep I’m a diabetic doing the best I’m able. I love food. I was a Pie baking fool. CAKE has a special place in my heart. Both are breakfast foods at some time in my life. As a child I made simple syrup for homemade biscuits, no sugar problem at that time. Freezer strawberry jam? For those biscuits, as I said, I love food.

    Reply
  21. My weekday breakfast is most often muesli and yogurt with some banana or dried cherries plus a mug of hot chocolate. (I’ve never been a coffee drinker and tend to have hot tea only when I’m sick.)
    On Sunday mornings, my husband makes what we call ummy breakfast — eggs, toast or biscuits with jam, fried potatoes, and sometimes low sodium bacon.
    Now I’m getting hungry!

    Reply
  22. My weekday breakfast is most often muesli and yogurt with some banana or dried cherries plus a mug of hot chocolate. (I’ve never been a coffee drinker and tend to have hot tea only when I’m sick.)
    On Sunday mornings, my husband makes what we call ummy breakfast — eggs, toast or biscuits with jam, fried potatoes, and sometimes low sodium bacon.
    Now I’m getting hungry!

    Reply
  23. My weekday breakfast is most often muesli and yogurt with some banana or dried cherries plus a mug of hot chocolate. (I’ve never been a coffee drinker and tend to have hot tea only when I’m sick.)
    On Sunday mornings, my husband makes what we call ummy breakfast — eggs, toast or biscuits with jam, fried potatoes, and sometimes low sodium bacon.
    Now I’m getting hungry!

    Reply
  24. My weekday breakfast is most often muesli and yogurt with some banana or dried cherries plus a mug of hot chocolate. (I’ve never been a coffee drinker and tend to have hot tea only when I’m sick.)
    On Sunday mornings, my husband makes what we call ummy breakfast — eggs, toast or biscuits with jam, fried potatoes, and sometimes low sodium bacon.
    Now I’m getting hungry!

    Reply
  25. My weekday breakfast is most often muesli and yogurt with some banana or dried cherries plus a mug of hot chocolate. (I’ve never been a coffee drinker and tend to have hot tea only when I’m sick.)
    On Sunday mornings, my husband makes what we call ummy breakfast — eggs, toast or biscuits with jam, fried potatoes, and sometimes low sodium bacon.
    Now I’m getting hungry!

    Reply
  26. A banana and half a glass of milk. Any more and I’m too full for lunch. But I eat lunch anyhow and am then too full for tea (which I also consume.). Then I wonder why I’m never hungry.
    The quantities of food consumed by even the leisure class really illustrates how much more sedentary we are these days than they were.
    For some bizarre reason, half and half only arrived here in NZ about 2 years ago. And putting it or cream anywhere near coffee, tea or cereal is abomination territory. (As a foreigner, I ignore these restrictions).

    Reply
  27. A banana and half a glass of milk. Any more and I’m too full for lunch. But I eat lunch anyhow and am then too full for tea (which I also consume.). Then I wonder why I’m never hungry.
    The quantities of food consumed by even the leisure class really illustrates how much more sedentary we are these days than they were.
    For some bizarre reason, half and half only arrived here in NZ about 2 years ago. And putting it or cream anywhere near coffee, tea or cereal is abomination territory. (As a foreigner, I ignore these restrictions).

    Reply
  28. A banana and half a glass of milk. Any more and I’m too full for lunch. But I eat lunch anyhow and am then too full for tea (which I also consume.). Then I wonder why I’m never hungry.
    The quantities of food consumed by even the leisure class really illustrates how much more sedentary we are these days than they were.
    For some bizarre reason, half and half only arrived here in NZ about 2 years ago. And putting it or cream anywhere near coffee, tea or cereal is abomination territory. (As a foreigner, I ignore these restrictions).

    Reply
  29. A banana and half a glass of milk. Any more and I’m too full for lunch. But I eat lunch anyhow and am then too full for tea (which I also consume.). Then I wonder why I’m never hungry.
    The quantities of food consumed by even the leisure class really illustrates how much more sedentary we are these days than they were.
    For some bizarre reason, half and half only arrived here in NZ about 2 years ago. And putting it or cream anywhere near coffee, tea or cereal is abomination territory. (As a foreigner, I ignore these restrictions).

    Reply
  30. A banana and half a glass of milk. Any more and I’m too full for lunch. But I eat lunch anyhow and am then too full for tea (which I also consume.). Then I wonder why I’m never hungry.
    The quantities of food consumed by even the leisure class really illustrates how much more sedentary we are these days than they were.
    For some bizarre reason, half and half only arrived here in NZ about 2 years ago. And putting it or cream anywhere near coffee, tea or cereal is abomination territory. (As a foreigner, I ignore these restrictions).

    Reply
  31. At home: sweetened Swiss bircher muesli (no other muesli, please) with my Instant Pot yogurt. On the road: those techie rotating waffle thingies always fascinate. Fave “foreign” breakfast: Scottish smoked salmon with crunchy grain bread. Runner up: congee in China. (Yeh, big foodie here.) I generally take my tea and coffee black, but can’t resist a little pitcher of real cream for a coffee treat.

    Reply
  32. At home: sweetened Swiss bircher muesli (no other muesli, please) with my Instant Pot yogurt. On the road: those techie rotating waffle thingies always fascinate. Fave “foreign” breakfast: Scottish smoked salmon with crunchy grain bread. Runner up: congee in China. (Yeh, big foodie here.) I generally take my tea and coffee black, but can’t resist a little pitcher of real cream for a coffee treat.

    Reply
  33. At home: sweetened Swiss bircher muesli (no other muesli, please) with my Instant Pot yogurt. On the road: those techie rotating waffle thingies always fascinate. Fave “foreign” breakfast: Scottish smoked salmon with crunchy grain bread. Runner up: congee in China. (Yeh, big foodie here.) I generally take my tea and coffee black, but can’t resist a little pitcher of real cream for a coffee treat.

    Reply
  34. At home: sweetened Swiss bircher muesli (no other muesli, please) with my Instant Pot yogurt. On the road: those techie rotating waffle thingies always fascinate. Fave “foreign” breakfast: Scottish smoked salmon with crunchy grain bread. Runner up: congee in China. (Yeh, big foodie here.) I generally take my tea and coffee black, but can’t resist a little pitcher of real cream for a coffee treat.

    Reply
  35. At home: sweetened Swiss bircher muesli (no other muesli, please) with my Instant Pot yogurt. On the road: those techie rotating waffle thingies always fascinate. Fave “foreign” breakfast: Scottish smoked salmon with crunchy grain bread. Runner up: congee in China. (Yeh, big foodie here.) I generally take my tea and coffee black, but can’t resist a little pitcher of real cream for a coffee treat.

    Reply
  36. Usually either three eggs scrambled with some cottage cheese added prior to the cooking, or toast with some kind of homemade jam or jelly. And black coffee. Lots of black coffee. 🙂

    Reply
  37. Usually either three eggs scrambled with some cottage cheese added prior to the cooking, or toast with some kind of homemade jam or jelly. And black coffee. Lots of black coffee. 🙂

    Reply
  38. Usually either three eggs scrambled with some cottage cheese added prior to the cooking, or toast with some kind of homemade jam or jelly. And black coffee. Lots of black coffee. 🙂

    Reply
  39. Usually either three eggs scrambled with some cottage cheese added prior to the cooking, or toast with some kind of homemade jam or jelly. And black coffee. Lots of black coffee. 🙂

    Reply
  40. Usually either three eggs scrambled with some cottage cheese added prior to the cooking, or toast with some kind of homemade jam or jelly. And black coffee. Lots of black coffee. 🙂

    Reply
  41. Hi Kristen —
    (jo waves)
    I didn’t actually go to the conference itself, not having a new book to promote right at the mo.
    I came up just as the conference was ending and got to meet the Wenches who DID make it to RWA. Some of us wandered off to spend a couple days together brainstorming.
    It’s been wonderful.
    Though I’ll admit this part of the NorthEast does not seem quite clear on how to make coffee.

    Reply
  42. Hi Kristen —
    (jo waves)
    I didn’t actually go to the conference itself, not having a new book to promote right at the mo.
    I came up just as the conference was ending and got to meet the Wenches who DID make it to RWA. Some of us wandered off to spend a couple days together brainstorming.
    It’s been wonderful.
    Though I’ll admit this part of the NorthEast does not seem quite clear on how to make coffee.

    Reply
  43. Hi Kristen —
    (jo waves)
    I didn’t actually go to the conference itself, not having a new book to promote right at the mo.
    I came up just as the conference was ending and got to meet the Wenches who DID make it to RWA. Some of us wandered off to spend a couple days together brainstorming.
    It’s been wonderful.
    Though I’ll admit this part of the NorthEast does not seem quite clear on how to make coffee.

    Reply
  44. Hi Kristen —
    (jo waves)
    I didn’t actually go to the conference itself, not having a new book to promote right at the mo.
    I came up just as the conference was ending and got to meet the Wenches who DID make it to RWA. Some of us wandered off to spend a couple days together brainstorming.
    It’s been wonderful.
    Though I’ll admit this part of the NorthEast does not seem quite clear on how to make coffee.

    Reply
  45. Hi Kristen —
    (jo waves)
    I didn’t actually go to the conference itself, not having a new book to promote right at the mo.
    I came up just as the conference was ending and got to meet the Wenches who DID make it to RWA. Some of us wandered off to spend a couple days together brainstorming.
    It’s been wonderful.
    Though I’ll admit this part of the NorthEast does not seem quite clear on how to make coffee.

    Reply
  46. The peace and silence is so much one of my own requirements.
    You might be pleased to know — though I’m sure you already know this — that you are eating pretty much what the French ate in C18 and the Regency (and even today.)
    They had all kinds of fancy breads

    Reply
  47. The peace and silence is so much one of my own requirements.
    You might be pleased to know — though I’m sure you already know this — that you are eating pretty much what the French ate in C18 and the Regency (and even today.)
    They had all kinds of fancy breads

    Reply
  48. The peace and silence is so much one of my own requirements.
    You might be pleased to know — though I’m sure you already know this — that you are eating pretty much what the French ate in C18 and the Regency (and even today.)
    They had all kinds of fancy breads

    Reply
  49. The peace and silence is so much one of my own requirements.
    You might be pleased to know — though I’m sure you already know this — that you are eating pretty much what the French ate in C18 and the Regency (and even today.)
    They had all kinds of fancy breads

    Reply
  50. The peace and silence is so much one of my own requirements.
    You might be pleased to know — though I’m sure you already know this — that you are eating pretty much what the French ate in C18 and the Regency (and even today.)
    They had all kinds of fancy breads

    Reply
  51. I’m kinda chuckling a little about the universally spread-with-melted-butter bread.
    Not only buttered but limp and a little damp.
    There must be a rack in the kitchen someplace where they steam the toast after it gets out of the toaster.

    Reply
  52. I’m kinda chuckling a little about the universally spread-with-melted-butter bread.
    Not only buttered but limp and a little damp.
    There must be a rack in the kitchen someplace where they steam the toast after it gets out of the toaster.

    Reply
  53. I’m kinda chuckling a little about the universally spread-with-melted-butter bread.
    Not only buttered but limp and a little damp.
    There must be a rack in the kitchen someplace where they steam the toast after it gets out of the toaster.

    Reply
  54. I’m kinda chuckling a little about the universally spread-with-melted-butter bread.
    Not only buttered but limp and a little damp.
    There must be a rack in the kitchen someplace where they steam the toast after it gets out of the toaster.

    Reply
  55. I’m kinda chuckling a little about the universally spread-with-melted-butter bread.
    Not only buttered but limp and a little damp.
    There must be a rack in the kitchen someplace where they steam the toast after it gets out of the toaster.

    Reply
  56. For diabetics, breakfast might be the hardest meal of all. So many childhood foods forever forbidden.
    I miss pancakes.
    Also homemade thick-cut marmalade.
    (Congrats on your good discipline.)

    Reply
  57. For diabetics, breakfast might be the hardest meal of all. So many childhood foods forever forbidden.
    I miss pancakes.
    Also homemade thick-cut marmalade.
    (Congrats on your good discipline.)

    Reply
  58. For diabetics, breakfast might be the hardest meal of all. So many childhood foods forever forbidden.
    I miss pancakes.
    Also homemade thick-cut marmalade.
    (Congrats on your good discipline.)

    Reply
  59. For diabetics, breakfast might be the hardest meal of all. So many childhood foods forever forbidden.
    I miss pancakes.
    Also homemade thick-cut marmalade.
    (Congrats on your good discipline.)

    Reply
  60. For diabetics, breakfast might be the hardest meal of all. So many childhood foods forever forbidden.
    I miss pancakes.
    Also homemade thick-cut marmalade.
    (Congrats on your good discipline.)

    Reply
  61. I have tried turkey bacon and been pleased with it. I don’t know how it rates in terms of salt and nitrates and suchlike, but it seems less fatty.
    Food technology is kinda cool.
    Biscuits, now. Those are an art form … (says the Southron gal)

    Reply
  62. I have tried turkey bacon and been pleased with it. I don’t know how it rates in terms of salt and nitrates and suchlike, but it seems less fatty.
    Food technology is kinda cool.
    Biscuits, now. Those are an art form … (says the Southron gal)

    Reply
  63. I have tried turkey bacon and been pleased with it. I don’t know how it rates in terms of salt and nitrates and suchlike, but it seems less fatty.
    Food technology is kinda cool.
    Biscuits, now. Those are an art form … (says the Southron gal)

    Reply
  64. I have tried turkey bacon and been pleased with it. I don’t know how it rates in terms of salt and nitrates and suchlike, but it seems less fatty.
    Food technology is kinda cool.
    Biscuits, now. Those are an art form … (says the Southron gal)

    Reply
  65. I have tried turkey bacon and been pleased with it. I don’t know how it rates in terms of salt and nitrates and suchlike, but it seems less fatty.
    Food technology is kinda cool.
    Biscuits, now. Those are an art form … (says the Southron gal)

    Reply
  66. So NZ comes down firmly on the side of “milk with my tea, please”?
    The Regency folks seem to have been enthusiastic consumers of LOTS of food. I have wondered if the Rowlandson caricatures of plump women and rotund men are not closer to the truth than the many flattering contemporary portraits.
    But maybe they just walked everywhere, like Elizabeth Bennett tromping off three miles don country lanes to (was it Netherfield?) to her sick sister — all of it before breakfast.

    Reply
  67. So NZ comes down firmly on the side of “milk with my tea, please”?
    The Regency folks seem to have been enthusiastic consumers of LOTS of food. I have wondered if the Rowlandson caricatures of plump women and rotund men are not closer to the truth than the many flattering contemporary portraits.
    But maybe they just walked everywhere, like Elizabeth Bennett tromping off three miles don country lanes to (was it Netherfield?) to her sick sister — all of it before breakfast.

    Reply
  68. So NZ comes down firmly on the side of “milk with my tea, please”?
    The Regency folks seem to have been enthusiastic consumers of LOTS of food. I have wondered if the Rowlandson caricatures of plump women and rotund men are not closer to the truth than the many flattering contemporary portraits.
    But maybe they just walked everywhere, like Elizabeth Bennett tromping off three miles don country lanes to (was it Netherfield?) to her sick sister — all of it before breakfast.

    Reply
  69. So NZ comes down firmly on the side of “milk with my tea, please”?
    The Regency folks seem to have been enthusiastic consumers of LOTS of food. I have wondered if the Rowlandson caricatures of plump women and rotund men are not closer to the truth than the many flattering contemporary portraits.
    But maybe they just walked everywhere, like Elizabeth Bennett tromping off three miles don country lanes to (was it Netherfield?) to her sick sister — all of it before breakfast.

    Reply
  70. So NZ comes down firmly on the side of “milk with my tea, please”?
    The Regency folks seem to have been enthusiastic consumers of LOTS of food. I have wondered if the Rowlandson caricatures of plump women and rotund men are not closer to the truth than the many flattering contemporary portraits.
    But maybe they just walked everywhere, like Elizabeth Bennett tromping off three miles don country lanes to (was it Netherfield?) to her sick sister — all of it before breakfast.

    Reply
  71. Now I’m going to admit I’m a clod when it comes to appreciating muesli. I want my oatmeal cooked — then I’ll add fruit and nuts and dried this and that.
    I want my oats well-subdued before I tackle them.
    I didn’t know what congee is, me being a pretty stay-at-home type these days.
    https://en.wikipedia.org/wiki/Congee
    It sounds good.
    Sorta like grits.

    Reply
  72. Now I’m going to admit I’m a clod when it comes to appreciating muesli. I want my oatmeal cooked — then I’ll add fruit and nuts and dried this and that.
    I want my oats well-subdued before I tackle them.
    I didn’t know what congee is, me being a pretty stay-at-home type these days.
    https://en.wikipedia.org/wiki/Congee
    It sounds good.
    Sorta like grits.

    Reply
  73. Now I’m going to admit I’m a clod when it comes to appreciating muesli. I want my oatmeal cooked — then I’ll add fruit and nuts and dried this and that.
    I want my oats well-subdued before I tackle them.
    I didn’t know what congee is, me being a pretty stay-at-home type these days.
    https://en.wikipedia.org/wiki/Congee
    It sounds good.
    Sorta like grits.

    Reply
  74. Now I’m going to admit I’m a clod when it comes to appreciating muesli. I want my oatmeal cooked — then I’ll add fruit and nuts and dried this and that.
    I want my oats well-subdued before I tackle them.
    I didn’t know what congee is, me being a pretty stay-at-home type these days.
    https://en.wikipedia.org/wiki/Congee
    It sounds good.
    Sorta like grits.

    Reply
  75. Now I’m going to admit I’m a clod when it comes to appreciating muesli. I want my oatmeal cooked — then I’ll add fruit and nuts and dried this and that.
    I want my oats well-subdued before I tackle them.
    I didn’t know what congee is, me being a pretty stay-at-home type these days.
    https://en.wikipedia.org/wiki/Congee
    It sounds good.
    Sorta like grits.

    Reply
  76. I’m becoming more and more a believer in cheese in scrambled eggs.
    Makes them interesting.
    The best scrambled eggs I’ve had in recent years I got in DisneyLand at an ordinary little food bar in the basement of the Swan Hotel.
    Life is full of surprises.

    Reply
  77. I’m becoming more and more a believer in cheese in scrambled eggs.
    Makes them interesting.
    The best scrambled eggs I’ve had in recent years I got in DisneyLand at an ordinary little food bar in the basement of the Swan Hotel.
    Life is full of surprises.

    Reply
  78. I’m becoming more and more a believer in cheese in scrambled eggs.
    Makes them interesting.
    The best scrambled eggs I’ve had in recent years I got in DisneyLand at an ordinary little food bar in the basement of the Swan Hotel.
    Life is full of surprises.

    Reply
  79. I’m becoming more and more a believer in cheese in scrambled eggs.
    Makes them interesting.
    The best scrambled eggs I’ve had in recent years I got in DisneyLand at an ordinary little food bar in the basement of the Swan Hotel.
    Life is full of surprises.

    Reply
  80. I’m becoming more and more a believer in cheese in scrambled eggs.
    Makes them interesting.
    The best scrambled eggs I’ve had in recent years I got in DisneyLand at an ordinary little food bar in the basement of the Swan Hotel.
    Life is full of surprises.

    Reply
  81. I eat porridge made with water (have to avoid milk) with a spoon of honey and a handful of blueberries. A cup of nettle tea washes it all down. I’m a creature of habit I’m afraid.

    Reply
  82. I eat porridge made with water (have to avoid milk) with a spoon of honey and a handful of blueberries. A cup of nettle tea washes it all down. I’m a creature of habit I’m afraid.

    Reply
  83. I eat porridge made with water (have to avoid milk) with a spoon of honey and a handful of blueberries. A cup of nettle tea washes it all down. I’m a creature of habit I’m afraid.

    Reply
  84. I eat porridge made with water (have to avoid milk) with a spoon of honey and a handful of blueberries. A cup of nettle tea washes it all down. I’m a creature of habit I’m afraid.

    Reply
  85. I eat porridge made with water (have to avoid milk) with a spoon of honey and a handful of blueberries. A cup of nettle tea washes it all down. I’m a creature of habit I’m afraid.

    Reply
  86. Here is where my allergies come out on parade again! What I have for breakfast is lunch. I am allergic to grains, to coffee, and to eggs — and there goes the typical American breakfast, right out the window.
    I have a frozen entree for breakfast or I have a “baked” potato (microwaved) with cheese and ranch dressing (instead of sour cream). The allergies do fine with this and so does my diabetes.
    I have my mother’s sister to thank for this. Before hard allergies were understood, let alone sensitivies, she told my mother, “If she won’t eat breakfast foods, give her soup.” Now I was lucky in that my mother always had home-made vegetable soup on hand. When I married and set up housekeeping for myself, the frozen entree was just coming on the market. Much tastier than the canned soups of that time.

    Reply
  87. Here is where my allergies come out on parade again! What I have for breakfast is lunch. I am allergic to grains, to coffee, and to eggs — and there goes the typical American breakfast, right out the window.
    I have a frozen entree for breakfast or I have a “baked” potato (microwaved) with cheese and ranch dressing (instead of sour cream). The allergies do fine with this and so does my diabetes.
    I have my mother’s sister to thank for this. Before hard allergies were understood, let alone sensitivies, she told my mother, “If she won’t eat breakfast foods, give her soup.” Now I was lucky in that my mother always had home-made vegetable soup on hand. When I married and set up housekeeping for myself, the frozen entree was just coming on the market. Much tastier than the canned soups of that time.

    Reply
  88. Here is where my allergies come out on parade again! What I have for breakfast is lunch. I am allergic to grains, to coffee, and to eggs — and there goes the typical American breakfast, right out the window.
    I have a frozen entree for breakfast or I have a “baked” potato (microwaved) with cheese and ranch dressing (instead of sour cream). The allergies do fine with this and so does my diabetes.
    I have my mother’s sister to thank for this. Before hard allergies were understood, let alone sensitivies, she told my mother, “If she won’t eat breakfast foods, give her soup.” Now I was lucky in that my mother always had home-made vegetable soup on hand. When I married and set up housekeeping for myself, the frozen entree was just coming on the market. Much tastier than the canned soups of that time.

    Reply
  89. Here is where my allergies come out on parade again! What I have for breakfast is lunch. I am allergic to grains, to coffee, and to eggs — and there goes the typical American breakfast, right out the window.
    I have a frozen entree for breakfast or I have a “baked” potato (microwaved) with cheese and ranch dressing (instead of sour cream). The allergies do fine with this and so does my diabetes.
    I have my mother’s sister to thank for this. Before hard allergies were understood, let alone sensitivies, she told my mother, “If she won’t eat breakfast foods, give her soup.” Now I was lucky in that my mother always had home-made vegetable soup on hand. When I married and set up housekeeping for myself, the frozen entree was just coming on the market. Much tastier than the canned soups of that time.

    Reply
  90. Here is where my allergies come out on parade again! What I have for breakfast is lunch. I am allergic to grains, to coffee, and to eggs — and there goes the typical American breakfast, right out the window.
    I have a frozen entree for breakfast or I have a “baked” potato (microwaved) with cheese and ranch dressing (instead of sour cream). The allergies do fine with this and so does my diabetes.
    I have my mother’s sister to thank for this. Before hard allergies were understood, let alone sensitivies, she told my mother, “If she won’t eat breakfast foods, give her soup.” Now I was lucky in that my mother always had home-made vegetable soup on hand. When I married and set up housekeeping for myself, the frozen entree was just coming on the market. Much tastier than the canned soups of that time.

    Reply
  91. Over the past few years I alternate breakfast foods. One day high fiber cereals (I mix 1-3 different kinds together) and coffee, the next day I may have 2 eggs, whole wheat bagel with marmite on one half and orange marmalade on the other and coffee with a touch of milk. I am not particular about coffee, any kind of black will do (with a touch of milk.)
    On our first trip to England we stayed in a different B&B every night. They prided themselves on their full English breakfasts. After two mornings of fried eggs, sausage, bacon, potatoes, tomato and toast on the side with topping choices plus tea – that made travelling difficult. The next B&B was not too happy that we wanted nothing fried – just toast and toppings – tea – that’s all.
    I watch the morning news or read for awhile, then get on with my day – I am retired – rushing off to work is in my past.

    Reply
  92. Over the past few years I alternate breakfast foods. One day high fiber cereals (I mix 1-3 different kinds together) and coffee, the next day I may have 2 eggs, whole wheat bagel with marmite on one half and orange marmalade on the other and coffee with a touch of milk. I am not particular about coffee, any kind of black will do (with a touch of milk.)
    On our first trip to England we stayed in a different B&B every night. They prided themselves on their full English breakfasts. After two mornings of fried eggs, sausage, bacon, potatoes, tomato and toast on the side with topping choices plus tea – that made travelling difficult. The next B&B was not too happy that we wanted nothing fried – just toast and toppings – tea – that’s all.
    I watch the morning news or read for awhile, then get on with my day – I am retired – rushing off to work is in my past.

    Reply
  93. Over the past few years I alternate breakfast foods. One day high fiber cereals (I mix 1-3 different kinds together) and coffee, the next day I may have 2 eggs, whole wheat bagel with marmite on one half and orange marmalade on the other and coffee with a touch of milk. I am not particular about coffee, any kind of black will do (with a touch of milk.)
    On our first trip to England we stayed in a different B&B every night. They prided themselves on their full English breakfasts. After two mornings of fried eggs, sausage, bacon, potatoes, tomato and toast on the side with topping choices plus tea – that made travelling difficult. The next B&B was not too happy that we wanted nothing fried – just toast and toppings – tea – that’s all.
    I watch the morning news or read for awhile, then get on with my day – I am retired – rushing off to work is in my past.

    Reply
  94. Over the past few years I alternate breakfast foods. One day high fiber cereals (I mix 1-3 different kinds together) and coffee, the next day I may have 2 eggs, whole wheat bagel with marmite on one half and orange marmalade on the other and coffee with a touch of milk. I am not particular about coffee, any kind of black will do (with a touch of milk.)
    On our first trip to England we stayed in a different B&B every night. They prided themselves on their full English breakfasts. After two mornings of fried eggs, sausage, bacon, potatoes, tomato and toast on the side with topping choices plus tea – that made travelling difficult. The next B&B was not too happy that we wanted nothing fried – just toast and toppings – tea – that’s all.
    I watch the morning news or read for awhile, then get on with my day – I am retired – rushing off to work is in my past.

    Reply
  95. Over the past few years I alternate breakfast foods. One day high fiber cereals (I mix 1-3 different kinds together) and coffee, the next day I may have 2 eggs, whole wheat bagel with marmite on one half and orange marmalade on the other and coffee with a touch of milk. I am not particular about coffee, any kind of black will do (with a touch of milk.)
    On our first trip to England we stayed in a different B&B every night. They prided themselves on their full English breakfasts. After two mornings of fried eggs, sausage, bacon, potatoes, tomato and toast on the side with topping choices plus tea – that made travelling difficult. The next B&B was not too happy that we wanted nothing fried – just toast and toppings – tea – that’s all.
    I watch the morning news or read for awhile, then get on with my day – I am retired – rushing off to work is in my past.

    Reply
  96. When I’m home, I usually have some sort of plain dry cereal, made with bran or oats, mixed with a small amount of granola, with fresh fruit and low fat milk. I have trained myself to also take my coffee with low fat milk, no sugar.
    But when my husband and I go out early for a sunrise walk, we stop on the way home for coffee and a toasted bagel or muffin. I always tell them to go easy on the butter, but it usually comes dripping with melted butter, and I squeeze it out of the bagel like a sponge!
    New Jersey is full of mom and pop bagel shops and breakfast places, so it’s never Starbucks for us. Ugh, I can’t stand their coffee.

    Reply
  97. When I’m home, I usually have some sort of plain dry cereal, made with bran or oats, mixed with a small amount of granola, with fresh fruit and low fat milk. I have trained myself to also take my coffee with low fat milk, no sugar.
    But when my husband and I go out early for a sunrise walk, we stop on the way home for coffee and a toasted bagel or muffin. I always tell them to go easy on the butter, but it usually comes dripping with melted butter, and I squeeze it out of the bagel like a sponge!
    New Jersey is full of mom and pop bagel shops and breakfast places, so it’s never Starbucks for us. Ugh, I can’t stand their coffee.

    Reply
  98. When I’m home, I usually have some sort of plain dry cereal, made with bran or oats, mixed with a small amount of granola, with fresh fruit and low fat milk. I have trained myself to also take my coffee with low fat milk, no sugar.
    But when my husband and I go out early for a sunrise walk, we stop on the way home for coffee and a toasted bagel or muffin. I always tell them to go easy on the butter, but it usually comes dripping with melted butter, and I squeeze it out of the bagel like a sponge!
    New Jersey is full of mom and pop bagel shops and breakfast places, so it’s never Starbucks for us. Ugh, I can’t stand their coffee.

    Reply
  99. When I’m home, I usually have some sort of plain dry cereal, made with bran or oats, mixed with a small amount of granola, with fresh fruit and low fat milk. I have trained myself to also take my coffee with low fat milk, no sugar.
    But when my husband and I go out early for a sunrise walk, we stop on the way home for coffee and a toasted bagel or muffin. I always tell them to go easy on the butter, but it usually comes dripping with melted butter, and I squeeze it out of the bagel like a sponge!
    New Jersey is full of mom and pop bagel shops and breakfast places, so it’s never Starbucks for us. Ugh, I can’t stand their coffee.

    Reply
  100. When I’m home, I usually have some sort of plain dry cereal, made with bran or oats, mixed with a small amount of granola, with fresh fruit and low fat milk. I have trained myself to also take my coffee with low fat milk, no sugar.
    But when my husband and I go out early for a sunrise walk, we stop on the way home for coffee and a toasted bagel or muffin. I always tell them to go easy on the butter, but it usually comes dripping with melted butter, and I squeeze it out of the bagel like a sponge!
    New Jersey is full of mom and pop bagel shops and breakfast places, so it’s never Starbucks for us. Ugh, I can’t stand their coffee.

    Reply
  101. Thanks for another fun piece, Jo. Next time don’t let not having a new book keep you from coming! It was such a treat to see the four Wenches who came, and you would have been a perfect addition. I’m afraid I wouldn’t do well, gastronomically, at any meal in regency-landia, being the pain-in-the-arse vegan that I am. I wonder when peanut butter made it to Europe, as that on a whole grain bagel is my favorite breakfast choice. And though I enjoy a hearty bowl of oatmeal (or porridge, as my grandma always called it) every few days, currants to add to it might have been at hand, but probably not walnuts, dried prunes or cranberries, and most probably not my current “milk” of choice – oat milk. But I would have been happy with cup after cup of tea.

    Reply
  102. Thanks for another fun piece, Jo. Next time don’t let not having a new book keep you from coming! It was such a treat to see the four Wenches who came, and you would have been a perfect addition. I’m afraid I wouldn’t do well, gastronomically, at any meal in regency-landia, being the pain-in-the-arse vegan that I am. I wonder when peanut butter made it to Europe, as that on a whole grain bagel is my favorite breakfast choice. And though I enjoy a hearty bowl of oatmeal (or porridge, as my grandma always called it) every few days, currants to add to it might have been at hand, but probably not walnuts, dried prunes or cranberries, and most probably not my current “milk” of choice – oat milk. But I would have been happy with cup after cup of tea.

    Reply
  103. Thanks for another fun piece, Jo. Next time don’t let not having a new book keep you from coming! It was such a treat to see the four Wenches who came, and you would have been a perfect addition. I’m afraid I wouldn’t do well, gastronomically, at any meal in regency-landia, being the pain-in-the-arse vegan that I am. I wonder when peanut butter made it to Europe, as that on a whole grain bagel is my favorite breakfast choice. And though I enjoy a hearty bowl of oatmeal (or porridge, as my grandma always called it) every few days, currants to add to it might have been at hand, but probably not walnuts, dried prunes or cranberries, and most probably not my current “milk” of choice – oat milk. But I would have been happy with cup after cup of tea.

    Reply
  104. Thanks for another fun piece, Jo. Next time don’t let not having a new book keep you from coming! It was such a treat to see the four Wenches who came, and you would have been a perfect addition. I’m afraid I wouldn’t do well, gastronomically, at any meal in regency-landia, being the pain-in-the-arse vegan that I am. I wonder when peanut butter made it to Europe, as that on a whole grain bagel is my favorite breakfast choice. And though I enjoy a hearty bowl of oatmeal (or porridge, as my grandma always called it) every few days, currants to add to it might have been at hand, but probably not walnuts, dried prunes or cranberries, and most probably not my current “milk” of choice – oat milk. But I would have been happy with cup after cup of tea.

    Reply
  105. Thanks for another fun piece, Jo. Next time don’t let not having a new book keep you from coming! It was such a treat to see the four Wenches who came, and you would have been a perfect addition. I’m afraid I wouldn’t do well, gastronomically, at any meal in regency-landia, being the pain-in-the-arse vegan that I am. I wonder when peanut butter made it to Europe, as that on a whole grain bagel is my favorite breakfast choice. And though I enjoy a hearty bowl of oatmeal (or porridge, as my grandma always called it) every few days, currants to add to it might have been at hand, but probably not walnuts, dried prunes or cranberries, and most probably not my current “milk” of choice – oat milk. But I would have been happy with cup after cup of tea.

    Reply
  106. Ah breakfast. I’m usually running out the door and just grab a yogurt and fruit or some homemade oatmeal to eat at my desk. I love breakfast foods, but I normally eat them for dinner when I have time to cook and enjoy them.

    Reply
  107. Ah breakfast. I’m usually running out the door and just grab a yogurt and fruit or some homemade oatmeal to eat at my desk. I love breakfast foods, but I normally eat them for dinner when I have time to cook and enjoy them.

    Reply
  108. Ah breakfast. I’m usually running out the door and just grab a yogurt and fruit or some homemade oatmeal to eat at my desk. I love breakfast foods, but I normally eat them for dinner when I have time to cook and enjoy them.

    Reply
  109. Ah breakfast. I’m usually running out the door and just grab a yogurt and fruit or some homemade oatmeal to eat at my desk. I love breakfast foods, but I normally eat them for dinner when I have time to cook and enjoy them.

    Reply
  110. Ah breakfast. I’m usually running out the door and just grab a yogurt and fruit or some homemade oatmeal to eat at my desk. I love breakfast foods, but I normally eat them for dinner when I have time to cook and enjoy them.

    Reply
  111. Being on a special diet can make my food choices interesting at times. I have no set breakfast pattern (never really did). As long as I have 7 to 14grams of protein, 15 to 45 grams of carbohydrate, and either Decaf coffee or diet 7-up; I’m good to go. Unfortunately, my favorite childhood breakfast foods (cold chili or pizza) are now completely forbidden to me as are ALL potassium rich foods. *sigh* I vicariously enjoy all the breakfasts that are served in the novels I read, regardless of the time period or geographical region they are set in!

    Reply
  112. Being on a special diet can make my food choices interesting at times. I have no set breakfast pattern (never really did). As long as I have 7 to 14grams of protein, 15 to 45 grams of carbohydrate, and either Decaf coffee or diet 7-up; I’m good to go. Unfortunately, my favorite childhood breakfast foods (cold chili or pizza) are now completely forbidden to me as are ALL potassium rich foods. *sigh* I vicariously enjoy all the breakfasts that are served in the novels I read, regardless of the time period or geographical region they are set in!

    Reply
  113. Being on a special diet can make my food choices interesting at times. I have no set breakfast pattern (never really did). As long as I have 7 to 14grams of protein, 15 to 45 grams of carbohydrate, and either Decaf coffee or diet 7-up; I’m good to go. Unfortunately, my favorite childhood breakfast foods (cold chili or pizza) are now completely forbidden to me as are ALL potassium rich foods. *sigh* I vicariously enjoy all the breakfasts that are served in the novels I read, regardless of the time period or geographical region they are set in!

    Reply
  114. Being on a special diet can make my food choices interesting at times. I have no set breakfast pattern (never really did). As long as I have 7 to 14grams of protein, 15 to 45 grams of carbohydrate, and either Decaf coffee or diet 7-up; I’m good to go. Unfortunately, my favorite childhood breakfast foods (cold chili or pizza) are now completely forbidden to me as are ALL potassium rich foods. *sigh* I vicariously enjoy all the breakfasts that are served in the novels I read, regardless of the time period or geographical region they are set in!

    Reply
  115. Being on a special diet can make my food choices interesting at times. I have no set breakfast pattern (never really did). As long as I have 7 to 14grams of protein, 15 to 45 grams of carbohydrate, and either Decaf coffee or diet 7-up; I’m good to go. Unfortunately, my favorite childhood breakfast foods (cold chili or pizza) are now completely forbidden to me as are ALL potassium rich foods. *sigh* I vicariously enjoy all the breakfasts that are served in the novels I read, regardless of the time period or geographical region they are set in!

    Reply
  116. Y’all have made me in awe of the wonderful things people eat for breakfast. Thank you for this post and thank you for all the ideas.

    Reply
  117. Y’all have made me in awe of the wonderful things people eat for breakfast. Thank you for this post and thank you for all the ideas.

    Reply
  118. Y’all have made me in awe of the wonderful things people eat for breakfast. Thank you for this post and thank you for all the ideas.

    Reply
  119. Y’all have made me in awe of the wonderful things people eat for breakfast. Thank you for this post and thank you for all the ideas.

    Reply
  120. Y’all have made me in awe of the wonderful things people eat for breakfast. Thank you for this post and thank you for all the ideas.

    Reply
  121. I have three breakfast patterns: home during the week, home on the weekends, and travel mode. For breakfast at home, it’s usually cheese, yogurt, OJ, and coffee. On the weekends, I make a 2-egg streaky bacon crumbles and cheese omlette. When traveling, I eat a hearty breakfast of eggs, toast, sausage, and yogurt which gets me strange looks at a typical English B&B. I have never acquired a taste for English bacon, which is kind of like ham, but it isn’t. The other thing I have at B&B’s if they have it are hashbrowns, which are not American hashbrowns (shredded potatoes fried on a grill) but rather an approximating of a McDonald’s hashbrown (shredded potatoes formed into a cake and fried).

    Reply
  122. I have three breakfast patterns: home during the week, home on the weekends, and travel mode. For breakfast at home, it’s usually cheese, yogurt, OJ, and coffee. On the weekends, I make a 2-egg streaky bacon crumbles and cheese omlette. When traveling, I eat a hearty breakfast of eggs, toast, sausage, and yogurt which gets me strange looks at a typical English B&B. I have never acquired a taste for English bacon, which is kind of like ham, but it isn’t. The other thing I have at B&B’s if they have it are hashbrowns, which are not American hashbrowns (shredded potatoes fried on a grill) but rather an approximating of a McDonald’s hashbrown (shredded potatoes formed into a cake and fried).

    Reply
  123. I have three breakfast patterns: home during the week, home on the weekends, and travel mode. For breakfast at home, it’s usually cheese, yogurt, OJ, and coffee. On the weekends, I make a 2-egg streaky bacon crumbles and cheese omlette. When traveling, I eat a hearty breakfast of eggs, toast, sausage, and yogurt which gets me strange looks at a typical English B&B. I have never acquired a taste for English bacon, which is kind of like ham, but it isn’t. The other thing I have at B&B’s if they have it are hashbrowns, which are not American hashbrowns (shredded potatoes fried on a grill) but rather an approximating of a McDonald’s hashbrown (shredded potatoes formed into a cake and fried).

    Reply
  124. I have three breakfast patterns: home during the week, home on the weekends, and travel mode. For breakfast at home, it’s usually cheese, yogurt, OJ, and coffee. On the weekends, I make a 2-egg streaky bacon crumbles and cheese omlette. When traveling, I eat a hearty breakfast of eggs, toast, sausage, and yogurt which gets me strange looks at a typical English B&B. I have never acquired a taste for English bacon, which is kind of like ham, but it isn’t. The other thing I have at B&B’s if they have it are hashbrowns, which are not American hashbrowns (shredded potatoes fried on a grill) but rather an approximating of a McDonald’s hashbrown (shredded potatoes formed into a cake and fried).

    Reply
  125. I have three breakfast patterns: home during the week, home on the weekends, and travel mode. For breakfast at home, it’s usually cheese, yogurt, OJ, and coffee. On the weekends, I make a 2-egg streaky bacon crumbles and cheese omlette. When traveling, I eat a hearty breakfast of eggs, toast, sausage, and yogurt which gets me strange looks at a typical English B&B. I have never acquired a taste for English bacon, which is kind of like ham, but it isn’t. The other thing I have at B&B’s if they have it are hashbrowns, which are not American hashbrowns (shredded potatoes fried on a grill) but rather an approximating of a McDonald’s hashbrown (shredded potatoes formed into a cake and fried).

    Reply
  126. Jo, how do you like your coffee? I’m not a connoisseur, but I’m sure we could have found some recommendations for different coffee options.

    Reply
  127. Jo, how do you like your coffee? I’m not a connoisseur, but I’m sure we could have found some recommendations for different coffee options.

    Reply
  128. Jo, how do you like your coffee? I’m not a connoisseur, but I’m sure we could have found some recommendations for different coffee options.

    Reply
  129. Jo, how do you like your coffee? I’m not a connoisseur, but I’m sure we could have found some recommendations for different coffee options.

    Reply
  130. Jo, how do you like your coffee? I’m not a connoisseur, but I’m sure we could have found some recommendations for different coffee options.

    Reply
  131. Jo, I was just thinking back to my first RWA conference in ’12 in Anaheim where I got to meet you purely by chance and didn’t even realize who I was talking to at first (oops!) and then having seen you a few times since.
    Glad you got to spend some time brainstorming and recharging the creative well in good company!
    I’m a tea drinker, not a coffee drinker, but I hope you eventually found a cup to your liking!

    Reply
  132. Jo, I was just thinking back to my first RWA conference in ’12 in Anaheim where I got to meet you purely by chance and didn’t even realize who I was talking to at first (oops!) and then having seen you a few times since.
    Glad you got to spend some time brainstorming and recharging the creative well in good company!
    I’m a tea drinker, not a coffee drinker, but I hope you eventually found a cup to your liking!

    Reply
  133. Jo, I was just thinking back to my first RWA conference in ’12 in Anaheim where I got to meet you purely by chance and didn’t even realize who I was talking to at first (oops!) and then having seen you a few times since.
    Glad you got to spend some time brainstorming and recharging the creative well in good company!
    I’m a tea drinker, not a coffee drinker, but I hope you eventually found a cup to your liking!

    Reply
  134. Jo, I was just thinking back to my first RWA conference in ’12 in Anaheim where I got to meet you purely by chance and didn’t even realize who I was talking to at first (oops!) and then having seen you a few times since.
    Glad you got to spend some time brainstorming and recharging the creative well in good company!
    I’m a tea drinker, not a coffee drinker, but I hope you eventually found a cup to your liking!

    Reply
  135. Jo, I was just thinking back to my first RWA conference in ’12 in Anaheim where I got to meet you purely by chance and didn’t even realize who I was talking to at first (oops!) and then having seen you a few times since.
    Glad you got to spend some time brainstorming and recharging the creative well in good company!
    I’m a tea drinker, not a coffee drinker, but I hope you eventually found a cup to your liking!

    Reply
  136. Well breakfast is anything that strikes my fancy – from bacon and eggs to cold pizza. And although I usually long for something sweet (sweet roll or toast and jam) I usually choose something with more protein to start my day. Fun post and I like your sense of humor.

    Reply
  137. Well breakfast is anything that strikes my fancy – from bacon and eggs to cold pizza. And although I usually long for something sweet (sweet roll or toast and jam) I usually choose something with more protein to start my day. Fun post and I like your sense of humor.

    Reply
  138. Well breakfast is anything that strikes my fancy – from bacon and eggs to cold pizza. And although I usually long for something sweet (sweet roll or toast and jam) I usually choose something with more protein to start my day. Fun post and I like your sense of humor.

    Reply
  139. Well breakfast is anything that strikes my fancy – from bacon and eggs to cold pizza. And although I usually long for something sweet (sweet roll or toast and jam) I usually choose something with more protein to start my day. Fun post and I like your sense of humor.

    Reply
  140. Well breakfast is anything that strikes my fancy – from bacon and eggs to cold pizza. And although I usually long for something sweet (sweet roll or toast and jam) I usually choose something with more protein to start my day. Fun post and I like your sense of humor.

    Reply
  141. If I’m home, it might be a bowl of fruit or a smoothie. I might have an egg sandwich.
    If I happen to be out of town, I would add more from the hotel buffet with the eggs and toast and have bacon, hash brown potatoes, juice. I might also have a sweet roll.
    I’m not a coffee drinker and have tea occasionally.

    Reply
  142. If I’m home, it might be a bowl of fruit or a smoothie. I might have an egg sandwich.
    If I happen to be out of town, I would add more from the hotel buffet with the eggs and toast and have bacon, hash brown potatoes, juice. I might also have a sweet roll.
    I’m not a coffee drinker and have tea occasionally.

    Reply
  143. If I’m home, it might be a bowl of fruit or a smoothie. I might have an egg sandwich.
    If I happen to be out of town, I would add more from the hotel buffet with the eggs and toast and have bacon, hash brown potatoes, juice. I might also have a sweet roll.
    I’m not a coffee drinker and have tea occasionally.

    Reply
  144. If I’m home, it might be a bowl of fruit or a smoothie. I might have an egg sandwich.
    If I happen to be out of town, I would add more from the hotel buffet with the eggs and toast and have bacon, hash brown potatoes, juice. I might also have a sweet roll.
    I’m not a coffee drinker and have tea occasionally.

    Reply
  145. If I’m home, it might be a bowl of fruit or a smoothie. I might have an egg sandwich.
    If I happen to be out of town, I would add more from the hotel buffet with the eggs and toast and have bacon, hash brown potatoes, juice. I might also have a sweet roll.
    I’m not a coffee drinker and have tea occasionally.

    Reply
  146. I was talking to somebody the other day about Nettle Tea.
    I don’t think I have the courage to try such a thing, though I suppose it’s rally no difference from Mint Tea, really.
    I may be a tad conservative when it comes to teas.
    (I am struck with the image of a Gardening Lady putting in a neat row of nettles for tea making.

    Reply
  147. I was talking to somebody the other day about Nettle Tea.
    I don’t think I have the courage to try such a thing, though I suppose it’s rally no difference from Mint Tea, really.
    I may be a tad conservative when it comes to teas.
    (I am struck with the image of a Gardening Lady putting in a neat row of nettles for tea making.

    Reply
  148. I was talking to somebody the other day about Nettle Tea.
    I don’t think I have the courage to try such a thing, though I suppose it’s rally no difference from Mint Tea, really.
    I may be a tad conservative when it comes to teas.
    (I am struck with the image of a Gardening Lady putting in a neat row of nettles for tea making.

    Reply
  149. I was talking to somebody the other day about Nettle Tea.
    I don’t think I have the courage to try such a thing, though I suppose it’s rally no difference from Mint Tea, really.
    I may be a tad conservative when it comes to teas.
    (I am struck with the image of a Gardening Lady putting in a neat row of nettles for tea making.

    Reply
  150. I was talking to somebody the other day about Nettle Tea.
    I don’t think I have the courage to try such a thing, though I suppose it’s rally no difference from Mint Tea, really.
    I may be a tad conservative when it comes to teas.
    (I am struck with the image of a Gardening Lady putting in a neat row of nettles for tea making.

    Reply
  151. I have come across just a few references to the different sorts of tea folks drank in the C18.
    Oddly … I don’t have similar information about the coffees available.
    I’ll have to look into this someday for a blog post.
    I just drink whatever sort they’re serving at the cafe, or pick one with a romantic-sounding name …

    Reply
  152. I have come across just a few references to the different sorts of tea folks drank in the C18.
    Oddly … I don’t have similar information about the coffees available.
    I’ll have to look into this someday for a blog post.
    I just drink whatever sort they’re serving at the cafe, or pick one with a romantic-sounding name …

    Reply
  153. I have come across just a few references to the different sorts of tea folks drank in the C18.
    Oddly … I don’t have similar information about the coffees available.
    I’ll have to look into this someday for a blog post.
    I just drink whatever sort they’re serving at the cafe, or pick one with a romantic-sounding name …

    Reply
  154. I have come across just a few references to the different sorts of tea folks drank in the C18.
    Oddly … I don’t have similar information about the coffees available.
    I’ll have to look into this someday for a blog post.
    I just drink whatever sort they’re serving at the cafe, or pick one with a romantic-sounding name …

    Reply
  155. I have come across just a few references to the different sorts of tea folks drank in the C18.
    Oddly … I don’t have similar information about the coffees available.
    I’ll have to look into this someday for a blog post.
    I just drink whatever sort they’re serving at the cafe, or pick one with a romantic-sounding name …

    Reply
  156. That’s the cool thing about writer conferences. You can spend quite a long time talking to somebody about dogs and cats or where they bought their shoes and only later realize you’ve read a book by them …

    Reply
  157. That’s the cool thing about writer conferences. You can spend quite a long time talking to somebody about dogs and cats or where they bought their shoes and only later realize you’ve read a book by them …

    Reply
  158. That’s the cool thing about writer conferences. You can spend quite a long time talking to somebody about dogs and cats or where they bought their shoes and only later realize you’ve read a book by them …

    Reply
  159. That’s the cool thing about writer conferences. You can spend quite a long time talking to somebody about dogs and cats or where they bought their shoes and only later realize you’ve read a book by them …

    Reply
  160. That’s the cool thing about writer conferences. You can spend quite a long time talking to somebody about dogs and cats or where they bought their shoes and only later realize you’ve read a book by them …

    Reply
  161. You were an early Breakfast Rebel, and very wise to be so. The idea of a “breakfast sandwich” has become popular.
    Maybe it’s all about speed and efficiency. Slap good stuff on a biscuit and you’ve got speedy good stuff.

    Reply
  162. You were an early Breakfast Rebel, and very wise to be so. The idea of a “breakfast sandwich” has become popular.
    Maybe it’s all about speed and efficiency. Slap good stuff on a biscuit and you’ve got speedy good stuff.

    Reply
  163. You were an early Breakfast Rebel, and very wise to be so. The idea of a “breakfast sandwich” has become popular.
    Maybe it’s all about speed and efficiency. Slap good stuff on a biscuit and you’ve got speedy good stuff.

    Reply
  164. You were an early Breakfast Rebel, and very wise to be so. The idea of a “breakfast sandwich” has become popular.
    Maybe it’s all about speed and efficiency. Slap good stuff on a biscuit and you’ve got speedy good stuff.

    Reply
  165. You were an early Breakfast Rebel, and very wise to be so. The idea of a “breakfast sandwich” has become popular.
    Maybe it’s all about speed and efficiency. Slap good stuff on a biscuit and you’ve got speedy good stuff.

    Reply
  166. I was talking to Anne Gracie about marmite the other day. Apparently the American mistake is spreading the marmite too thick.
    And yes, when I travel I want to start the day with fairly simple food. Fruit, toast, and coffee does for me just fine.

    Reply
  167. I was talking to Anne Gracie about marmite the other day. Apparently the American mistake is spreading the marmite too thick.
    And yes, when I travel I want to start the day with fairly simple food. Fruit, toast, and coffee does for me just fine.

    Reply
  168. I was talking to Anne Gracie about marmite the other day. Apparently the American mistake is spreading the marmite too thick.
    And yes, when I travel I want to start the day with fairly simple food. Fruit, toast, and coffee does for me just fine.

    Reply
  169. I was talking to Anne Gracie about marmite the other day. Apparently the American mistake is spreading the marmite too thick.
    And yes, when I travel I want to start the day with fairly simple food. Fruit, toast, and coffee does for me just fine.

    Reply
  170. I was talking to Anne Gracie about marmite the other day. Apparently the American mistake is spreading the marmite too thick.
    And yes, when I travel I want to start the day with fairly simple food. Fruit, toast, and coffee does for me just fine.

    Reply
  171. I agree with you on Starbucks coffee. I know many folks delight in it, but it always seems harsh to me.
    I, too, take coffee without sugar. I regretted the loss of that sweetness when I cut it out, but now I think no sugar improves my appreciation of the coffee.

    Reply
  172. I agree with you on Starbucks coffee. I know many folks delight in it, but it always seems harsh to me.
    I, too, take coffee without sugar. I regretted the loss of that sweetness when I cut it out, but now I think no sugar improves my appreciation of the coffee.

    Reply
  173. I agree with you on Starbucks coffee. I know many folks delight in it, but it always seems harsh to me.
    I, too, take coffee without sugar. I regretted the loss of that sweetness when I cut it out, but now I think no sugar improves my appreciation of the coffee.

    Reply
  174. I agree with you on Starbucks coffee. I know many folks delight in it, but it always seems harsh to me.
    I, too, take coffee without sugar. I regretted the loss of that sweetness when I cut it out, but now I think no sugar improves my appreciation of the coffee.

    Reply
  175. I agree with you on Starbucks coffee. I know many folks delight in it, but it always seems harsh to me.
    I, too, take coffee without sugar. I regretted the loss of that sweetness when I cut it out, but now I think no sugar improves my appreciation of the coffee.

    Reply
  176. It’s tough being Vegan in the modern food world. So many places offer nothing but “side dishes” and a chunk of lettuce, though they’re getting better at that.
    Peanut butter on bagel is a godsend.

    Reply
  177. It’s tough being Vegan in the modern food world. So many places offer nothing but “side dishes” and a chunk of lettuce, though they’re getting better at that.
    Peanut butter on bagel is a godsend.

    Reply
  178. It’s tough being Vegan in the modern food world. So many places offer nothing but “side dishes” and a chunk of lettuce, though they’re getting better at that.
    Peanut butter on bagel is a godsend.

    Reply
  179. It’s tough being Vegan in the modern food world. So many places offer nothing but “side dishes” and a chunk of lettuce, though they’re getting better at that.
    Peanut butter on bagel is a godsend.

    Reply
  180. It’s tough being Vegan in the modern food world. So many places offer nothing but “side dishes” and a chunk of lettuce, though they’re getting better at that.
    Peanut butter on bagel is a godsend.

    Reply
  181. Oh. That’s me too. I like to make a dinner of breakfast foods.
    I like yogurt and fruit first thing in the day, too. I even have a plastic carrier a cup of homemade yogurt that I can cart around with me.
    It’s got to the point where everyone puts so much sugar in the commercial fruit yogurts they don’t appeal to me at all.

    Reply
  182. Oh. That’s me too. I like to make a dinner of breakfast foods.
    I like yogurt and fruit first thing in the day, too. I even have a plastic carrier a cup of homemade yogurt that I can cart around with me.
    It’s got to the point where everyone puts so much sugar in the commercial fruit yogurts they don’t appeal to me at all.

    Reply
  183. Oh. That’s me too. I like to make a dinner of breakfast foods.
    I like yogurt and fruit first thing in the day, too. I even have a plastic carrier a cup of homemade yogurt that I can cart around with me.
    It’s got to the point where everyone puts so much sugar in the commercial fruit yogurts they don’t appeal to me at all.

    Reply
  184. Oh. That’s me too. I like to make a dinner of breakfast foods.
    I like yogurt and fruit first thing in the day, too. I even have a plastic carrier a cup of homemade yogurt that I can cart around with me.
    It’s got to the point where everyone puts so much sugar in the commercial fruit yogurts they don’t appeal to me at all.

    Reply
  185. Oh. That’s me too. I like to make a dinner of breakfast foods.
    I like yogurt and fruit first thing in the day, too. I even have a plastic carrier a cup of homemade yogurt that I can cart around with me.
    It’s got to the point where everyone puts so much sugar in the commercial fruit yogurts they don’t appeal to me at all.

    Reply
  186. I like fictitious breakfasts too. All those choices. All those cool foods.
    I don’t have much appetite first thing in the morning. I can see myself in the English Victorian country house having a slice of ham, toast, and tea while everyone else is stuffing themselves with kedgeree.

    Reply
  187. I like fictitious breakfasts too. All those choices. All those cool foods.
    I don’t have much appetite first thing in the morning. I can see myself in the English Victorian country house having a slice of ham, toast, and tea while everyone else is stuffing themselves with kedgeree.

    Reply
  188. I like fictitious breakfasts too. All those choices. All those cool foods.
    I don’t have much appetite first thing in the morning. I can see myself in the English Victorian country house having a slice of ham, toast, and tea while everyone else is stuffing themselves with kedgeree.

    Reply
  189. I like fictitious breakfasts too. All those choices. All those cool foods.
    I don’t have much appetite first thing in the morning. I can see myself in the English Victorian country house having a slice of ham, toast, and tea while everyone else is stuffing themselves with kedgeree.

    Reply
  190. I like fictitious breakfasts too. All those choices. All those cool foods.
    I don’t have much appetite first thing in the morning. I can see myself in the English Victorian country house having a slice of ham, toast, and tea while everyone else is stuffing themselves with kedgeree.

    Reply
  191. Maybe we should eat a turned-upside-down breakfast every week ….
    we could serve it at dinnertime and enjoy the special foods we’re too busy to cook at 6:30 am and too numb to enjoy while the birds are still complaining and bumping into windows

    Reply
  192. Maybe we should eat a turned-upside-down breakfast every week ….
    we could serve it at dinnertime and enjoy the special foods we’re too busy to cook at 6:30 am and too numb to enjoy while the birds are still complaining and bumping into windows

    Reply
  193. Maybe we should eat a turned-upside-down breakfast every week ….
    we could serve it at dinnertime and enjoy the special foods we’re too busy to cook at 6:30 am and too numb to enjoy while the birds are still complaining and bumping into windows

    Reply
  194. Maybe we should eat a turned-upside-down breakfast every week ….
    we could serve it at dinnertime and enjoy the special foods we’re too busy to cook at 6:30 am and too numb to enjoy while the birds are still complaining and bumping into windows

    Reply
  195. Maybe we should eat a turned-upside-down breakfast every week ….
    we could serve it at dinnertime and enjoy the special foods we’re too busy to cook at 6:30 am and too numb to enjoy while the birds are still complaining and bumping into windows

    Reply
  196. I’ve found hashbrowns to vary a lot. Some are yummy tasty, but many seem undercooked or kinda greasy.
    I very much approve of the new wave breakfasts that give us spiced-up herbed-up potatoes with peppers and onions and maybe some pico de gallo on top.
    A lot depends on the breed of potatoes. I like a nice Yukon gold.
    Potatoes deserve more respect than we give them.

    Reply
  197. I’ve found hashbrowns to vary a lot. Some are yummy tasty, but many seem undercooked or kinda greasy.
    I very much approve of the new wave breakfasts that give us spiced-up herbed-up potatoes with peppers and onions and maybe some pico de gallo on top.
    A lot depends on the breed of potatoes. I like a nice Yukon gold.
    Potatoes deserve more respect than we give them.

    Reply
  198. I’ve found hashbrowns to vary a lot. Some are yummy tasty, but many seem undercooked or kinda greasy.
    I very much approve of the new wave breakfasts that give us spiced-up herbed-up potatoes with peppers and onions and maybe some pico de gallo on top.
    A lot depends on the breed of potatoes. I like a nice Yukon gold.
    Potatoes deserve more respect than we give them.

    Reply
  199. I’ve found hashbrowns to vary a lot. Some are yummy tasty, but many seem undercooked or kinda greasy.
    I very much approve of the new wave breakfasts that give us spiced-up herbed-up potatoes with peppers and onions and maybe some pico de gallo on top.
    A lot depends on the breed of potatoes. I like a nice Yukon gold.
    Potatoes deserve more respect than we give them.

    Reply
  200. I’ve found hashbrowns to vary a lot. Some are yummy tasty, but many seem undercooked or kinda greasy.
    I very much approve of the new wave breakfasts that give us spiced-up herbed-up potatoes with peppers and onions and maybe some pico de gallo on top.
    A lot depends on the breed of potatoes. I like a nice Yukon gold.
    Potatoes deserve more respect than we give them.

    Reply
  201. I love buffets.
    First off, I like having somebody else cook the food.
    Second, I get to try a lot of different things without committing to buying a whole meal’s worth.
    And third, I get to eat just a mouthful of ten different things, which strikes me as cool.
    But I do eat more than I otherwise would.

    Reply
  202. I love buffets.
    First off, I like having somebody else cook the food.
    Second, I get to try a lot of different things without committing to buying a whole meal’s worth.
    And third, I get to eat just a mouthful of ten different things, which strikes me as cool.
    But I do eat more than I otherwise would.

    Reply
  203. I love buffets.
    First off, I like having somebody else cook the food.
    Second, I get to try a lot of different things without committing to buying a whole meal’s worth.
    And third, I get to eat just a mouthful of ten different things, which strikes me as cool.
    But I do eat more than I otherwise would.

    Reply
  204. I love buffets.
    First off, I like having somebody else cook the food.
    Second, I get to try a lot of different things without committing to buying a whole meal’s worth.
    And third, I get to eat just a mouthful of ten different things, which strikes me as cool.
    But I do eat more than I otherwise would.

    Reply
  205. I love buffets.
    First off, I like having somebody else cook the food.
    Second, I get to try a lot of different things without committing to buying a whole meal’s worth.
    And third, I get to eat just a mouthful of ten different things, which strikes me as cool.
    But I do eat more than I otherwise would.

    Reply
  206. in Australia they have Vegemite and some can tell the difference but to me they are so similar. On toast or a bagel with some butter and yes spread thin – so good. Not easy to find in the USA and lately it has been too runny – I like it more paste-like.

    Reply
  207. in Australia they have Vegemite and some can tell the difference but to me they are so similar. On toast or a bagel with some butter and yes spread thin – so good. Not easy to find in the USA and lately it has been too runny – I like it more paste-like.

    Reply
  208. in Australia they have Vegemite and some can tell the difference but to me they are so similar. On toast or a bagel with some butter and yes spread thin – so good. Not easy to find in the USA and lately it has been too runny – I like it more paste-like.

    Reply
  209. in Australia they have Vegemite and some can tell the difference but to me they are so similar. On toast or a bagel with some butter and yes spread thin – so good. Not easy to find in the USA and lately it has been too runny – I like it more paste-like.

    Reply
  210. in Australia they have Vegemite and some can tell the difference but to me they are so similar. On toast or a bagel with some butter and yes spread thin – so good. Not easy to find in the USA and lately it has been too runny – I like it more paste-like.

    Reply
  211. I was actually talking to an Australian about vegemite, fellow Wench Anne Gracie.
    I’ve never seen it in the US. Admittedly, I’ve never looked for it.
    I’ve seen bovril, though.

    Reply
  212. I was actually talking to an Australian about vegemite, fellow Wench Anne Gracie.
    I’ve never seen it in the US. Admittedly, I’ve never looked for it.
    I’ve seen bovril, though.

    Reply
  213. I was actually talking to an Australian about vegemite, fellow Wench Anne Gracie.
    I’ve never seen it in the US. Admittedly, I’ve never looked for it.
    I’ve seen bovril, though.

    Reply
  214. I was actually talking to an Australian about vegemite, fellow Wench Anne Gracie.
    I’ve never seen it in the US. Admittedly, I’ve never looked for it.
    I’ve seen bovril, though.

    Reply
  215. I was actually talking to an Australian about vegemite, fellow Wench Anne Gracie.
    I’ve never seen it in the US. Admittedly, I’ve never looked for it.
    I’ve seen bovril, though.

    Reply
  216. First, I loved your post, Joanne. I feel about as sarcastic in a ‘I’m still not awake and it’s 9:00 a.m.’ way, trying to slug enough coffee with a little half and half to wake myself and my appetite up enough to think about breakfast so I can take my pills with some food in my stomach. But I’m retired. I can afford to do that.
    In my early years I could get by without eating breakfast (no pills to take, and no appetite,) then came the time I needed to eat something in the morning. I eventually learned that if I didn’t have a significant percentage of protein I’d be shaking by 11:00. Those were the days that eggs were evil personified. I am not fanatic about the number of eggs I eat now, but I do crave them so I save them for a couple times a week. Too many carbs and I can’t stay awake. I usually have either peanut butter on toast, or cottage cheese with some walnuts or cut up tomatoes. But it took years to find a sugar free peanut butter. Once I did there was no going back. The thought makes me really nauseated.
    However, I still crave having a sweet for breakfast, but limit that severely. Sometimes on the weekend. Like blueberry coffee cake.
    Like another said, I only drink coffee for breakfast. Iced tea the rest of the day. Hot tea only in the coldest of winter or when I’m not feeling well.

    Reply
  217. First, I loved your post, Joanne. I feel about as sarcastic in a ‘I’m still not awake and it’s 9:00 a.m.’ way, trying to slug enough coffee with a little half and half to wake myself and my appetite up enough to think about breakfast so I can take my pills with some food in my stomach. But I’m retired. I can afford to do that.
    In my early years I could get by without eating breakfast (no pills to take, and no appetite,) then came the time I needed to eat something in the morning. I eventually learned that if I didn’t have a significant percentage of protein I’d be shaking by 11:00. Those were the days that eggs were evil personified. I am not fanatic about the number of eggs I eat now, but I do crave them so I save them for a couple times a week. Too many carbs and I can’t stay awake. I usually have either peanut butter on toast, or cottage cheese with some walnuts or cut up tomatoes. But it took years to find a sugar free peanut butter. Once I did there was no going back. The thought makes me really nauseated.
    However, I still crave having a sweet for breakfast, but limit that severely. Sometimes on the weekend. Like blueberry coffee cake.
    Like another said, I only drink coffee for breakfast. Iced tea the rest of the day. Hot tea only in the coldest of winter or when I’m not feeling well.

    Reply
  218. First, I loved your post, Joanne. I feel about as sarcastic in a ‘I’m still not awake and it’s 9:00 a.m.’ way, trying to slug enough coffee with a little half and half to wake myself and my appetite up enough to think about breakfast so I can take my pills with some food in my stomach. But I’m retired. I can afford to do that.
    In my early years I could get by without eating breakfast (no pills to take, and no appetite,) then came the time I needed to eat something in the morning. I eventually learned that if I didn’t have a significant percentage of protein I’d be shaking by 11:00. Those were the days that eggs were evil personified. I am not fanatic about the number of eggs I eat now, but I do crave them so I save them for a couple times a week. Too many carbs and I can’t stay awake. I usually have either peanut butter on toast, or cottage cheese with some walnuts or cut up tomatoes. But it took years to find a sugar free peanut butter. Once I did there was no going back. The thought makes me really nauseated.
    However, I still crave having a sweet for breakfast, but limit that severely. Sometimes on the weekend. Like blueberry coffee cake.
    Like another said, I only drink coffee for breakfast. Iced tea the rest of the day. Hot tea only in the coldest of winter or when I’m not feeling well.

    Reply
  219. First, I loved your post, Joanne. I feel about as sarcastic in a ‘I’m still not awake and it’s 9:00 a.m.’ way, trying to slug enough coffee with a little half and half to wake myself and my appetite up enough to think about breakfast so I can take my pills with some food in my stomach. But I’m retired. I can afford to do that.
    In my early years I could get by without eating breakfast (no pills to take, and no appetite,) then came the time I needed to eat something in the morning. I eventually learned that if I didn’t have a significant percentage of protein I’d be shaking by 11:00. Those were the days that eggs were evil personified. I am not fanatic about the number of eggs I eat now, but I do crave them so I save them for a couple times a week. Too many carbs and I can’t stay awake. I usually have either peanut butter on toast, or cottage cheese with some walnuts or cut up tomatoes. But it took years to find a sugar free peanut butter. Once I did there was no going back. The thought makes me really nauseated.
    However, I still crave having a sweet for breakfast, but limit that severely. Sometimes on the weekend. Like blueberry coffee cake.
    Like another said, I only drink coffee for breakfast. Iced tea the rest of the day. Hot tea only in the coldest of winter or when I’m not feeling well.

    Reply
  220. First, I loved your post, Joanne. I feel about as sarcastic in a ‘I’m still not awake and it’s 9:00 a.m.’ way, trying to slug enough coffee with a little half and half to wake myself and my appetite up enough to think about breakfast so I can take my pills with some food in my stomach. But I’m retired. I can afford to do that.
    In my early years I could get by without eating breakfast (no pills to take, and no appetite,) then came the time I needed to eat something in the morning. I eventually learned that if I didn’t have a significant percentage of protein I’d be shaking by 11:00. Those were the days that eggs were evil personified. I am not fanatic about the number of eggs I eat now, but I do crave them so I save them for a couple times a week. Too many carbs and I can’t stay awake. I usually have either peanut butter on toast, or cottage cheese with some walnuts or cut up tomatoes. But it took years to find a sugar free peanut butter. Once I did there was no going back. The thought makes me really nauseated.
    However, I still crave having a sweet for breakfast, but limit that severely. Sometimes on the weekend. Like blueberry coffee cake.
    Like another said, I only drink coffee for breakfast. Iced tea the rest of the day. Hot tea only in the coldest of winter or when I’m not feeling well.

    Reply
  221. Peanut button on — in my case it’s bagel — is one of those breakfasts that “feel” traditional. Such a logical combination. WHY isn’t it enshrined in Southern cooking?
    I’ve found the grind-yer-own peanut butter works nicely if I have to go completely and utterly sugar free, but I’ll admit I prefer the commercial sort.
    I never did believe the “eggs are evil” mantra. I’m not wildly fond of them, however.
    I think it’s because eggs are difficult to cook right. An if you get them wrong, they’re tasteless and leathery.

    Reply
  222. Peanut button on — in my case it’s bagel — is one of those breakfasts that “feel” traditional. Such a logical combination. WHY isn’t it enshrined in Southern cooking?
    I’ve found the grind-yer-own peanut butter works nicely if I have to go completely and utterly sugar free, but I’ll admit I prefer the commercial sort.
    I never did believe the “eggs are evil” mantra. I’m not wildly fond of them, however.
    I think it’s because eggs are difficult to cook right. An if you get them wrong, they’re tasteless and leathery.

    Reply
  223. Peanut button on — in my case it’s bagel — is one of those breakfasts that “feel” traditional. Such a logical combination. WHY isn’t it enshrined in Southern cooking?
    I’ve found the grind-yer-own peanut butter works nicely if I have to go completely and utterly sugar free, but I’ll admit I prefer the commercial sort.
    I never did believe the “eggs are evil” mantra. I’m not wildly fond of them, however.
    I think it’s because eggs are difficult to cook right. An if you get them wrong, they’re tasteless and leathery.

    Reply
  224. Peanut button on — in my case it’s bagel — is one of those breakfasts that “feel” traditional. Such a logical combination. WHY isn’t it enshrined in Southern cooking?
    I’ve found the grind-yer-own peanut butter works nicely if I have to go completely and utterly sugar free, but I’ll admit I prefer the commercial sort.
    I never did believe the “eggs are evil” mantra. I’m not wildly fond of them, however.
    I think it’s because eggs are difficult to cook right. An if you get them wrong, they’re tasteless and leathery.

    Reply
  225. Peanut button on — in my case it’s bagel — is one of those breakfasts that “feel” traditional. Such a logical combination. WHY isn’t it enshrined in Southern cooking?
    I’ve found the grind-yer-own peanut butter works nicely if I have to go completely and utterly sugar free, but I’ll admit I prefer the commercial sort.
    I never did believe the “eggs are evil” mantra. I’m not wildly fond of them, however.
    I think it’s because eggs are difficult to cook right. An if you get them wrong, they’re tasteless and leathery.

    Reply

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