We started our Great Minds Eat Alike series in order to mix up the usual BGSK offerings with interviews and submissions by cooks and eaters whose mentality towards cooking and eating meshes with ours. Today we are incredibly excited to bring you a psychoanalysis of breakfast and a great morning recipe from Libbie Summers, who wrote a cookbook called The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff, which is about, well, the whole hog, and which the New York Times dubbed an “aggressively pretty” book. From grilling and frying to braising and pickling, Libbie has a special way with pork, taking comfortable dishes and updating them with a stylish twist and making you laugh with her musings along the way. Visit Libbie’s food-inspired living blog here and her professional portfolio here.
How can someone hate cooking breakfast? This early morning culinary angst is a recurring theme among my girlfriends. One colorful friend actually said, “Cook breakfast –I’d rather shop for tires!” (anyone who’s spent even a minute smelling a “new tire” aroma mixed with cheap cologne and dirty fingernails knows how powerful that statement is).
The thing is, breakfast is my favorite meal to cook