I bring you ....... breakfast

Food wars..... is this silly? If so... it's a good kind of silly
and I don't mind it. Not the scary nightmare kind of silly,
like an administrator with a tie, a clipboard, no budget, and an idea, but
the 'That looks like fun!' kind of silly.

This morning, I bring you breakfast.
An eclectic mix chosen by the basest of methods... it was
what I felt like making and eating.

My worthy opponent, the lovely and gracious Scully,
will no doubt write a poignant story involving past meals
in past lives, bringing tears to the readers eyes with each
perfectly constructed sentence. It will involve food, and
she'll build some succulent dish to accompany the story.
She can mix words the way a master chef blends spices,
and no poor offering of my own will
match that. So.... I use pictures!

Taken as a 'A picture is worth 1000 words', prepare for an extended essay
on breakfast. (images can be embigenned with a click)

We start with rice pudding


This rice pudding was made with aromatic Basmati brown rice
and raisins dried from flame grapes. Slow baked with evaporated
milk, sugar, nutmeg, cinnamon, and loving care. After two hours
in the oven it was cooled, then chilled overnight. Sometime during that
process several large bowls worth evaporated. We must have very nimble
rats or something... they even smoothed the surface back down in
the crock!

In the morning, a little more milk was blended in and the top dusted with
more cinnamon, then served chilled.


Bacon, because the world is better with bacon...


Then, cornbread. Two kinds. Both made
with jumbo fresh eggs and fresh milk, and baked
in smoking hot cast iron pans running with melted
butter flavored with a tablespoon of bacon grease.

One, the plain, turned out perfect with crispy
sweet edges. Moist, with just a bit of crunch to the
tooth. Served with a big pat of butter melting on top.



The second type had a can of 'Copes' evaporated corn
mixed in. While the corn bread is heavier, the Copes
brings a unique sweet corn taste thats impossible to match.
Of this type, there is little left.



Fresh jumbo eggs and fresh milk, blended with a
tiny dash of crystal hot sauce (Shhhhh!).



The cast iron fry pans need to be pre-heated in the
400 degree oven, then just before the corn bread batter is
dropped in... lube with far too much butter. It will soak into
the corn bread, making it moister and richer.
If it's available, a spoonful of bacon grease in the pan will
make the corn bread taste better, and the crust a little crisper.

This is NOT health food, unless it's our very souls we are
feeding, not just our stomachs.



Pulled from the oven when it's Golden Brown and
Delicious (technically called GBD in kitchen code).
Allowed to settled just a few minutes, then served hot enough
that butter on top doesn't stand a chance.




Cornbread...........