Rethinking Breakfast

Breakfast Fixin's

Breakfast Fixin’s

LAKE MACBRIDE— The Cedar River was swollen with recent rain as I crossed on the Solon-Tipton Road bridge for my sawyering job. Water moving to the sea on this water planet.

It was a physically demanding day, and I slept well last night. What for breakfast? Now the trouble begins.

Being a wheat eater, the first meal of the day usually includes bread, pancakes, muffins, or the like. There may be dairy in the form of milk, eggs, cheese or butter. If I feel like grating potatoes for hash browns, that will do. All of this indicating a diet that has changed little since my forebears arrived in North America from the British Isles some 350 years ago.

Occasionally I make some granola, or buy a box of cereal at the market. Oatmeal is a winter staple, and if there is fruit around, that’s nice too. The fact that a leftover grapefruit sits in the refrigerator since Saturday indicates fruit has not been an important part of breakfast, even if it should be.

The pantry is loaded with things to spread on toasted bread. Several kinds of pesto, half a dozen types of apple butter, preserves from locally grown grapes, wild blackberries and raspberries. There are more types of spreads forgotten than remembered. Too, there is more to life than jam on toast.

In the end, breakfast is easy to figure because the ingredients have been around for a long time. It typifies my cooking that I don’t really want a plan of what to have for breakfast.

If we rethink breakfast, it should be in the moment, a creation based on what’s available, what’s going bad soon and what’s possible. The list of variables is not that long, so “creation” is the better usage.

Lately breakfast has been my main meal, with snacks and sandwiches carrying me through the rest of the day. It is time to better consider this important meal and make it better.

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