I don’t know what to have for breakfast at present. I eat a fairly sustaining but plain meal first thing in the morning – in the winter it’s usually porridge, made with half a cup of oats, half a cup of water, half a cup of milk and a pinch of salt. I don’t add anything when it’s cooked. At other times of the year, I usually eat dry toast and plain yoghurt. If I want, I might have some fruit juice or eat a piece of fruit, but usually I restrict myself to weak black tea – generally Rose Pouchong, Earl (or Lady) Grey or Lapsang Souchong.

Today, I didn’t know what to eat. I felt dispirited at the thought of toast and on a lovely summer’s day I didn’t want stolid porridge. I considered cold cereal, but I can only eat the first few mouthfuls as I don’t like it as soon as milk makes it soggy – besides, I’m not that fond of milk. If I’d had some lovely bread, that would have been fine, but I only had bog-standard sliced wholemeal. I didn’t fancy an egg.

I would have had some fruit, but I only had apples and a banana, and I didn’t feel like eating them. I considered Ryvita, but didn”t want it. I thought of adding Marmite to the dull toast, but it didn’t appeal. I don’t use butter on bread, only in cooking, and I don’t want sweet toppings in the morning. I like muesli, but I don’t have any in the house at present, and besides it’s awfully high in calories and I don’t like it so much that I want to put on weight for it.

So I didn’t eat anything until after 10 o’clock, when I remembered some leftover granary rolls, heated one in the Aga and ate it with a bowl of plain yoghurt. It wasn’t actually what I wanted, but I had to eat something, after all. I get bored eating the same thing day after day, whatever I choose.

19 comments on “Breakfast?

  1. Dave

    Bricklaying should start, I think, with a thick bacon sandwich, with tea and cupcakes at 11.

    Once I start cycling all the way to Yagnub, that is.

  2. peaceableimperatrix

    This is really funny, Z! I have your exact breakfast most mornings: 1/2 -1/2 – 1/2 oats. I usually add a small handful of raisins at the start, so they are nice and soft and plump when the porridge is done (I do need a bit of flavor to oatmeal!), or some dried apples and a bit of cinnamon.

    With your pantry options today, i would either have had soft-boiled egg with Marmite on dry crackerbread (I sometimes have that for lunch at my house), or the yogurt with the banana diced up into it (with some wheat germ — have you got that?)

  3. Z

    Request noted, Dave. While you’re cycling from your home, maybe I should cycle back and forth between here and Yagnub several times so that I can eat the same as you.

    If I add anything to the porridge, PI, it’s usually some cardamon seeds and maybe a few almonds. Sometimes I eat a few raisins or prunes separately, but I like them chewy rather than soaked.

    I’ve bought some lovely bread for tomorrow, and some strawberries and a pineapple to go with the yoghurt. Your suggestions are good ones.

  4. Dandelion

    This happens to me all the time!Some days I just give up on the whole idea. This morning, birthday cake was the only option that appealed. I know it’s not ideal, but a little sip of cranberry juice lightens it up nicely.

    I can totally understand not wanting marmite on your toast – many people nowadays like marmalade instead.

  5. Z

    But birthday cake is an appealing choice for breakfast.

    I like marmalade, but it’s included in the sweet toppings that I avoid at breakfast time. Though occasionally I hook out a few bits of peel and eat those.

  6. martina

    Usually it is cereal on weekdays, toast on weekends. Bacon with the toast this a.m.since the bacon has to be used up soon. British bacon is more like American ham. Our bacon is very fatty and thin sliced. Oh how I miss those b&b British breakfasts!

  7. Z

    I was talking to a friend the other evening and she said a group who goes out walking regularly always stops for a bacon sandwich during the day -the best on they’ve found in Norfolk (a mile into Suffolk, though) is at the cafe round the corner from Al’s shop. Nothing like bacon sandwiches.

  8. Dave

    I’ll pick one up on the way in to bricklaying, shall I?

    Oh no, because the road’s closed I don’t come in that way now.

  9. luckyzmom

    I make myself a frittata of four eggs, bacon, cheese, spinach (frozen or fresh), celery, and perhaps cooked fresh cauliflower, and or cooked fresh green beans (today it was the later). I cut the frittata in four wedges and enjoy the first wedge hot and fresh. For the next three days, I eat one wedge cold from the fridge. I do this three or four times a month. My other breakfasts consist of different proteins with vegetables. I try to eat high carbohydrates during only one meal a day. So, occassionally, for dessert I will have highly doctored oatmeal (softened raisins, cinnamon, grated orange peel and a pinch of salt, all cooked in applejuice, (I have added diced apple also, fresh or ground ginger) that I eat with a little cold milk splashed on top. Also, I sprinkle on chopped nuts. More times than I should I only have a cup of coffee with cream for breakfast……heavy whipping cream!

  10. Z

    Gosh. That sounds delicious. I find I’m best with carbohydrate at breakfast time, mostly (except for the occasional dive into bacon and eggs!). Actually, I couldn’t possibly cope with a low carbohydrate regime. I love good bread.

  11. Completely Alienne

    Cinnamon banana toast is nice – dry toast with chopped banana on it and cinnamon sprinkled over. A dutch friend once told me that cinnamon the favourite spice in Holland and is the reason they are such a laid back country.

  12. SweetAnnee

    I love some fruit.. maybe a bowl of fiber twigs ..and a bit of grapefruit juice..Oats are great, but not in the summer.

    I love English Muffins with butter and cinammon sugar.


  13. badgerdaddy

    Apologies if I am repeating myself, but there’s a chap who makes marmalade in Norwich the way it was actually made back in the day, before sugar was hugely available, and it’s quite different to what is claimed to be ‘traditional’ marmalade. He’s even made the cutting implement they used on the skin to get it so fine it becomes part of the texture of the jamminess. the great thing about it? It uses so much less sugar, and more fruit. I think Al should stock it!
    Chap’s name is William Mathew, and apparently his marmalade is for sale in East Anglian delis…

    A good place to find him from might be the excellent deli just up the road from the Lily Langtree pub in Norwich, as he lives just over the road – but I can’t remember which house!

  14. Z

    *Makes notes busily* – splendid suggestions and thank you. What on earth are fiber twigs, Deena? LOM…I don’t think so!

    You did mention it once before, but I haven’t tried it (I had a cupboard full of home-made marmalade at the time) so am glad of the reminder. For myself, I rather like chunky skin for maximum bitterness and lots of nibbling, but the Sage likes the finer sort better. And less sugar means less sweetness which I do like.

  15. Christopher Campbell-Howes

    Inspired post, thank you. Breakfast like a king, lunch like a lord, dine like a pauper has ever been my watchword.

    And marmalade made with part muscovado adds a wonderful je ne sais quoi.

    Terms like Full English, Kedgeree, Mallaig Kippers, Devilled Kidneys, Gammon Steaks with Hollandaise Sauce are straight out of Holy Writ.

  16. Z

    Absolutely – when I was a child, that’s what we had. After Christmas, the home-cooked whole ham on the bone was eaten several times for breakfast until only the bone was left for stock.


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