Let’s start with the most important fact: there is no such thing as an edible bread roll here, much to my chagrin. Well, I certainly could get some, at Whole Foods in San Antonio, 55 miles away. 😉 More about bread in another, upcoming posting, and now back again to the subject at hand, breakfast.
For a long time my standard fare for breakfast has been cereals. There’s quite a palatable and nutritious choice here in the US. My favourites are: Granola [Ancient Grains] and/or Oatmeal Squares. I can get both at Costco’s in San Antonio. But Kellogg’s does quite acceptable cereals, too. I certainly like their . I always have my cereals with milk and Maple Brown SugarMrs. Butterworth syrup, or, if I’m in a luxurious mood, with real Maple syrup.
I’ve given up on other kinds of cereals, especially the cornflake-type ones, since together with milk they get soggy (nearly) immediately. Sometime I “improve” my cereals with dried prunes and/or raisins.
As mentioned above: my breakfast nowadays does not always have cereals any more. Sometimes I have a sandwich – well, what we’d call “Butterbrot” in Germany, not a “regular” American sandwich. That is, if we’ve been to San Antonio and have got a “good” kind of bread there. Cold cuts as in Germany are unfortunately not to be had here, and thus I have cheese with my bread, or, sometimes, fried bacon. But I prefer toast, even if what you get here is not as good as the bread, with my bacon. I also quite often have preserves on my toast.
As hinted at when I mentioned fried bacon: sometimes – if I’m up to that much work 😉 early in the morning – I cook something for breakfast. Scrambled eggs with fried bacon is my preferred choice then. I need to be careful, though, with my cholesterol level. But as far as fried bacon is concerned I’ve learned from Mary: first of all I fry it very crisp, then I let the fat drip off, and finally I even dab it off with kitchen tissue. And as far as the (scrambled) eggs are concerned, I don’t use real eggs laid by chickens, but “eggbeaters“, that fluid stuff made 99% of egg whites. It looks yellow like egg and it tastes like egg, but it doesn’t have any cholesterol: ideal for me. the only disadvantage: as it is a liquid mass it cannot be made into fried eggs, only into scrambled ones.
What I also cook for breakfast: well, there’s home-made breakfast tacos that come to mind. What I mostly do is bacon-and-bean tacos, sometimes also with chili. I’ve also hash browns and Kaiserschmarrn as well as fried sausage patties.
And not to forget: once in a while Mary cooks pancakes. Those, especially with real Maple syrup, are delicacies of course!
What remains to be said: coffee is an essential part of my breakfast. A breakfast without food is possible, but without coffee?! No way! Unthinkable!
Breakfast in a restaurant, as many people here in the US have it, is something we only do while travelling, and then only if the motel we’re staying at doesn’t offer a good breakfast or none at all. The I like to have breakfast at a Denny’s or, even better, at a rest stop for truckers. There I can eat everything that my heart craves… and makes my body fat! 😉 Come to think of it, sometimes – but not very often recently – we’ve been to IHoP [International House of Pancakes] for breakfast when shopping in San Antonio.
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