In This Small Kitchen: The Breakfast Rut
Somehow, this week morphed into breakfast week, so I figured I’d just run with it (in spite of barbecue being a more apt theme). I’m the type of person who needs breakfast to wake up. Coffee is essential. But breakfast forms the other part of my 7am equation.
Unlike at lunch or dinner, at breakfast I’m content to eat the same meal again and again, at least for a time. So far in 2013, I’ve been devouring multigrain porridge, made with plenty of whole milk and a good pour of maple syrup (pictured above). Before that, the open-faced fried egg sandwich had been satisfying me week in and week out. Before that came a phase where perfect grilled cheese sandwiches graced my plate every day.
And then, suddenly, after weeks or months or years, I’m just done. Eggs are out. Toast is out. A bowl of cereal? Laughably unappealing. And right now, I’m breaking up from porridge, though it treated me well all winter and spring. I’m zooming headlong into a breakfast rut, and I’m desperate for morning meal inspiration.
So, I’m curious, what’s your breakfast ritual? (By the way, if the answer is smoothies, I’m dying to hear about your favorite combinations and blenders. I’m a new-ish convert, and, well, you know about the zeal of the convert.)
Do you get in breakfast ruts?
P.S. A birthday breakfast for days when the morning meal must be super special.