Breakfast

 LUCY BURDETTE: Most days I eat a bowl of cereal for breakfast--with oat milk and sometimes bananas. Or blueberries if they are in season.

I certainly don't order cereal if I'm out to eat. On New Year's day, this was my fried chicken and gravy on waffles, bloody Mary in the background. Once a year, I figure I can get away that.

But on vacation, I cut loose and eat large. 

Croissants in Paris...

Eggs benedict in Dublin...

In Australia, breakfast was really large. Here's the plate we were served in one of our B and B's:

Isn't that gorgeous? In case you can't tell, it includes fried tomatoes, English bacon, sauteed mushrooms, and eggs on wilted spinach and toast. This turned out to be the standard "brekkie" combination in Australia, and one of the best I've ever had.

There was a stretch of a few days when John and I decided we must cut back. We ate corn flakes until we ran out of them, and then bought a box of Australian granola. 

John to me the next morning: "This is the worst cereal I've ever eaten."

I took a mouthful--chewy like a cud, and pasty, too. We ground our way through our bowls, but I had to agree.

Then I thought to read the directions on the box: Cook for five minutes in water to cover. 

Imagine eating raw steel cut oatmeal and you'll get the picture. We threw that out and went back to bacon and eggs.

What's for breakfast at your house Reds? Do you change the menu and step out when you're traveling?

Cornbread Breakfast Casserole

 JULIA SPENCER-FLEMING: Wait - a recipe on Friday?? Yes, dear readers, I'm breaking my usual Sunday recipe habit because I've got something you're going to want for this weekend, but you have to start it overnight. 

Like a lot of you, I'm relying more on my daughter and young friends to get groceries for me these days (I'm feeling a tad worried about those extra-contagious Covid variants.) Among other locally-sourced staples, my young friend Jess happened to pick up a "Breakfast Cornbread Casserole" from Rosemont Market and Bakery, the wonderful six-store chain where she works. 

Friends, this was amazeballs. It was dense, eggy, sweet but also a little savory from onion and scallions. Breakfast casserole was the perfect description - it was baked in one pan and one or two squares was sturdy enough to keep me (and Youngest, who was home for the weekend) full until lunch. 

 

I had to figure out how to make it myself. Armed with a list of ingredients, I looked at about 800 cornbread, corn pudding, spoon pudding and cornbread casserole recipes. I tried combining a few, leaving some ingredients out, and came up with what I think is a pretty good facsimile, for those of you who don't live close enough to shop at Rosemont. If you do baking semi-regularly, you probably have all the ingredients right in your pantry.

CORNBREAD BREAKFAST CASSEROLE

1 c coarse cornmeal (may be labeled as polenta)

2 c buttermilk (see note below if you don't have any on hand)

1 3/4 c all-purpose flour

1 1/2 t baking powder

1 t salt

 

1/4 c each sugar and brown sugar

1 small onion, or 1/2 large onion, thinly sliced into strips

1/4 c scallions, with extra if you want garnish

1 T vegetable oil

3 large eggs

2 T honey

2 T butter, melted

 

The night before (or the morning of, if you want this for dinner) combine the cornmeal and the buttermilk in a large bowl. Cover with a dishtowel and leave it to soak at least 8 hours. This is why you're getting the recipe on Friday!

 

Set the oven to 350F

In a skillet, add the onions and scallion to the vegetable oil and saute until soft. 

You'll need three bowls for the next part!

In one bowl, combine all the dry ingredients. In a smaller bowl, beat the eggs. In the smallest bowl (I used a mug) stir the honey into the melted butter.

Stir the honey-butter mix into the beaten eggs.

Stir the egg mix into the well-soaked cornmeal.

Stir the wet ingredients into the dry mixture. It was a bit much for my whisk; I preferred beating it with a spoon. I don't use a blender, so I can't comment on how that might affect the outcome. Mix thoroughly, until you have a smooth, lump-free batter.

Grease a 9x13 baking pan. Pour in the batter. Bake 30 minutes, or until a toothpick inserted to test it comes out dry. Let it cool for as long as you can stand it before tearing in. If you want it to look pretty, garnish with scallion slices.

NOTES:

If you don't have buttermilk on hand (I didn't) you can make your own by combining 1 T white vinegar with enough milk to make a cup. You can also substitute 1 T of lemon juice for the vinegar.

Several of the recipes I based this on had bacon and/or corn added. Neither appear in the dish I was trying to copy; but if you want to add them, I would fry the bacon first, and then use the grease to saute the onion and to grease the pan. If you want to add frozen or canned corn, I would fold it in with the wet ingredients. Since corn is naturally sweet, I'd cut back on the sugar a bit. 

Okay, dear readers, your turn. Share your yummy breakfast recipes with the rest of us!

National Cereal Day!

Jenn McKinlay: It's National Cereal Day! Now I'm not saying you have to have cereal for dinner, but I'm not not saying it either.

When I saw this day on the national day calendar, I realized I had no idea about the origin of breakfast cereal. The librarian in me could not let this stand. So here's what I learned from a fabulous article in the New York Times by Kim Severson: A Short History of Cereal.

"In 1863, James Caleb Jackson, a religiously conservative vegetarian who ran a medical sanitarium in western New York, created a breakfast cereal from graham flour dough that was dried and broken into shapes so hard they needed to be soaked in milk overnight. He called it granula. John Harvey Kellogg, a surgeon who ran a health spa in Michigan, later made a version and named it granola. Using the same idea, a former Kellogg patient, C.­W. Post, created Grape-Nuts, which would become the first popular product to offer a discount coupon."

The 1920's heralded the invention of Wheaties, and its slogan "Breakfast of Champions" followed in the 1930's. Frosted Flakes and Tony the Tiger debuted in the 1950's. And in the 1960's there was very popular space inspired cereal called Quisp. Kind of sorry I missed that one. 

Then cereal went all to heck in the 1970's with sugar overload and the Federal Trade Commission had to take a look at how cereal was being marketed to kids. By the 1990's organic was all the rage and remains a hot ticket to this day.

Okay, true confession, time, my favorite cereal of all time is...

Raisin Bran. Not even kidding. It's the only cereal besides oatmeal that my mom let us have as kids, so it's my comfort cereal. I like it even better when the bran flakes get a little mushy. My favorite bad for you cereal? Lucky Charms, natch!

So, Reds and Readers, chime in, what's your favorite cereal? 

Breakfast

LUCY BURDETTE: Most days I eat a bowl of cereal for breakfast--the good stuff, Barbara's shredded oats. (Did you try them yet Hallie?)

But on vacation, I cut loose and eat large. And in Australia, that's really large. Here's the plate we were served in one of our B and B's:

Isn't that gorgeous? In case you can't tell, it includes fried tomatoes, English bacon, sauteed mushrooms, and eggs on wilted spinach and toast. This turns out to be the standard "brekkie" combination in Australia, and one of the best I've ever had.

There was a stretch of a few days when we decided we must cut back. We ate corn flakes until we ran out of them, and then bought a box of Australian granola. 

John to me the next morning: "This is the worst cereal I've ever eaten."

I took a mouthful--chewy like a cud, and pasty, too. We ground our way through our bowls, but I had to agree.

Then I thought to read the box: Cook for five minutes in water to cover...imagine eating raw steel cut oatmeal and you'll get the picture. We threw that out and went back to bacon and eggs.

What's for breakfast at your house Reds?

Who Killed the Corn Flakes?

HANK PHILLIPPI RYAN:  When was the last time you had cereal? I was thinking about it the other day when Jonathan lugged his super-size box of Cheerios to the office.  How long had it been since I had cereal? I can’t even remember…

I used to LOVE Rice Krispies, I remember how they get all nice and soggy,  especially with bananas, and how the nice sugar I sprinkled on top melted into the milk, Raisin Bran, too, with the nice chewy raisins and the soggy flakes (I was never big on crunchy) and the, um, sugar melting into the milk.

I was more a Shredded Wheat girl (bananas and sugar) than Lucky Charms, and I never, even as a kid, liked the chocolate or marshmallows or fruity stuff.  

I did go through a Frosted Flake phase, but that was in college, and we would eat them dry, like sweet potato chips. (Not sweet-potato chips, that’s a different blog.) And of course oatmeal, but that’s not the same. (Is it?)

And then—because I guess there’s a zeitgeist-- I started  seeing articles about some study  that said cereal manufacturers were panicking, because people were not eating cereal any more!

(I mean, it’s not a disaster. But a 13 Billion dollar industry is down to 10 Billion. It’s a slippery slope.)

And  being a mystery author, I thought: Cereal Killers.

According to the articles, the mystery of the cereal killer is solved. Apparently it’s gluten-free diets, low carb diets, paleo diets, high-sugar content and our busy schedules.  The people who eat breakfast  are chomping on granola bars  or yogurt. Or fast food. And millennials, says the study, don’t eat a traditional breakfast because they “snack all day.”

Whatever.

So reds, do you eat cereal? Do you miss it? What are your faves?

HALLIE EPHRON: I do eat cereal. I buy healthy tasteless brands which grow bugs and I throw away; I eat Raisin Bran and homemade granola, Lucy's recipe. Delicious. And I'm a big one for banana with cereal, too. Also oatmeal and browns sugar. Yum. Nothing better on a frosty morning.

RHYS BOWEN: You pipped me to this topic, Hank!

HANK: What's pipped?

RHYS: It's a bloody English expression!  Pipped at the post--from horse racing, I believe, meaning just got there first. I was planning to do a post on rediscovering Cheerios! We're obviously on the same wavelength.

HANK: SO funny! Yeah, there's a zeitgeist. Proof! Anyway, you were saying, Rhys?

RHYS: I had grandkids to stay this summer and found a box of Cheerios in the pantry the other day. There was no other cereal so I ate a bowl--and really enjoyed it. How long since I've eaten Cheerios? Well, never, except for the odd one when I was feeding infants. I'm not a huge cereal fan. Sometimes Special K, sometimes Shredded wheat, but I do like hot Wheetabix on a winter morning (English cereal biscuit thingie) 

Weetabix. Ah, yeah.

HANK: I just have to say. I wondered--what's a Weetabix? And here are two, above. Don't they look totally yummy? Yeesh. Sorry, Rhys. You were saying?

RHYS: ...and I do like oatmeal. Did you know that Starbucks makes oatmeal with nuts and raisins. It's my go-to breakfast when I have an early morning flight.  Oh, and I must have banana and berries when I eat cereal.

SUSAN ELIA MACNEAL: I don't like cold cereal. I just don't get it, really. But I don't really love breakfast in general.

However, like Rhys, I think oatmeal can be pretty amazing on a cold morning. We buy the packaged stuff, and Miss Edna likes the cinnamon and spice and apples and cinnamon flavors, and I like the brown sugar and maple flavor. (You can tell we buy the instant packet stuff, huh?)

DEBORAH CROMBIE: For years I had a soft-boiled egg and whole wheat toast for breakfast every morning. How British! I never ate cereal, not as a child, not even as an adult in Britain where cereal is merely the first course in a B&B proper breakfast. But the last couple of years I never seem to have time for the five-minute egg (three minutes only works if the eggs are room temp, so beware) and toast, so I've become a granola eater. Healthy granola, mind you, half a cup with plain yogurt and a splash of milk. Bird seed...

Frosted MIni-Wheats!

Hubby eats Frosted Mini Wheats, and packaged oatmeal. I like my oatmeal steel cut, still slightly chewy, with a sprinkle of brown sugar. That sounds fabulous--it must be fall!

LUCY BURDETTE: Every morning Hank! I've become addicted to Barbara's Morning Oat Crunch, with blueberries or peaches added if they are in season. I get upset if I don't have 3 or 4 extra boxes lined up in the cupboard in case the supermarket runs out or doesn't carry it. Although for special occasions, as Hallie mentioned, I do make darned good granola. http://www.mysteryloverskitchen.com/2012/06/lucy-burdettes-good-for-anything.html

 

Barbara's Oat Crunch

Oh and I am not averse to eating that same cereal for dinner if it's late and I'm too tired to cook--and if John's away. He absolutely refuses to consider cereal for supper...

JULIA SPENCER-FLEMING: I've spent years forcing oatmeal down my children's throats (so healthy and nutritious) but my secret is out - I can't stand it myself. Yes, I've tried steel-cut and fine cut and rough cut and finally I just had to cut it out. Ugh. If you're not introduced to it by age two, it will never taste like anything except podgy pale wallpaper paste (sweetened with brown sugar.)

I do like cereal, though. I went for several years as a child where ALL I would eat for breakfast was Cap'n Crunch. (Confession: I tried a handfull dried a couple years back and it was fabulous. It's like golden, wheat-based crack.) Ross and I get Raison Bran with Granola, and I love other chewy, granola-y cereals, so I'm, going to try Lucy's recipe! 

HANK PHILLIPPI RYAN: So how about you, Reds? Has your relationship with cereal...changed?   

Oh, and PS: Click here 
http://hankphillippiryan.com/newsletters/newsletter-9-14.html to win some fabulous prizes! (A Kindle, a Nook, or a big-bucks gift certificate.)

And also for your invitation to the launch party for TRUTH BE TOLD!

http://hankphillippiryan.com/newsletters/newsletter-9-14.html

 And then come back and comment--a hardcover of the gorgeous and inspirational WRITES OF PASSAGE to one lucky commenter! 

Writers Challenge - UPDATE

JAN: I'm thrilled with the response to the Writer's Challenge, which was more than 50 brave participants as of three o'clock Saturday. And I'm amazed at how many of you, like me, needed both a kick in the butt, and some discipline to get away from the Internet.

What challenge?

In case you missed Friday's post, here's the shorthand version: You have to write one page every single day (even weekends) before you check your email or go on the Internet for any reason. For six weeks. There are variations for people who have to go to work so early they can't write first, and for screenwriters. Scroll down to Friday, August 6th post for details.

We've also decided you can sign up late, as long as you make up the lost pages. Actually, you can do whatever you want, how would we ever know?? But, we're relying on the honor system. And of course, your desire to write more consistently and at a higher quality.

To qualify for prizes, you have to comment at least three times, updating us on your progress, your obstacles, your solutions, your eureka moments. Please post your comments on Sundays. Otherwise, it might get lost, as topics change during the week.

JAN's Day One (that was yesterday) experience:

I'm a lunkhead who stays up late reading --All Souls by Michael Patrick McDonald kept me up until 1 a.m. last night -- so I usually like sleep on Saturdays. My husband and I had an appointment to see a house on the south shore at 11 a.m. which meant we had to leave home by 10 a.m. To do my page first, I made the supreme sacrifice and set the alarm for eight o'clock. I went straight to my laptop in my jammies. Because I'd left the screen open to Jungle Red Writers comments the day before, I had to immediately switch out of the Internet and into Word. Then I wrote a page, which actually turned into a page in a half. And a good page and a half at that. Although I couldn't do my yoga first, my husband very kindly made me a latte, which greatly assisted my productivity.

It was about 11:30 when I realized, I'd gotten so carried away with writing, I forgot to eat breakfast. So guys, I wound up having breakfast at 2 pm yesterday. And you know what?? It tasted better because I'd done my Writer's Challenge page for the day!!

So if you really want to enjoy every bite: WRITE FIRST!!

NEWS FLASH (As if you needed any other incentive than the sheer joy of productivity)

Rhys Bowen, our blog mate vacationing in the south of France, has graciously offered to give away a signed copy of her newest Lady Georgie book, ROYAL BLOOD, which comes out Sept 7th. Hot off the presses!

To recap: First prize, drawn randomly, is first choice of Rhys' new book, or any of the books below. I'm also offering a free critique of whatever you wrote during the challenge. (sixty page maximum) But this is totally optional -- you don't have to show anyone your work if you don't want to.

Writing and Selling Your Mystery Novel, (Hallie Ephron)
Teaser (Jan Brogan)
Dead Head (Rosemary Harris),
Air Time, (Hank Phillippi Ryan)
Asking for Murder (Roberta Isleib)

There's second and third prizes,also drawn randomly from comments, as well as a prize for the most inspired, insightful and helpful comments. Winners will be awarded one of the books above.

ALSO, if you've signed in as "anonymous" for comments, and want to be entered in the contest for prizes, please give us a way to distinguish you from other anonymous commentators. It can be simple as Anonymous #3 or whatever.

To refresh yourself on the details of the challenge, scroll down to August 6th post.

And go out to that keyboard tomorrow morning and KICK BUTT!!