RE: Re: So what's for breakfast?!?

February 21, 2002

Goatmeal for us in the winter and some sort of cereal in the summer topped

with yogurt and fresh fruit.

Goatmeal is 1 cup of oats soaked overnight in 1 cup of water. In the morning

I add a cup of goat milk and let it cook real slow. Sure is nice after

milking.

B

February 21, 2002

Breakfast for me is usually a pretty consistent one:

2 eggs cooked over-easy in palm, coconut or butter. half a slice of

sourdough whole wheat toast saturated with grassfed butter and spread with

some jam or jelly. Sometimes I have about a 6 oz glass of plain kefir with

that.

I've also experimented with adding some scrapple to the routine, but I've

found it to be too complicated for the time available on most mornings.

On really rushed days I'll make a whole slice of the sourdough ww toast,

saturate it with the grassfed butter and a fair amount of peanut butter or

almond butter.

One thing that I'm determined to eventually include at least occasionally is

Vietnamese Pho soup. It's a very hot (temp not spice) beef broth spiced

with certain asian seasonings (chinese five spice blend would come close)

poured over very thinly sliced raw beef, scallions and rice vermicelli. The

broth lightly cooks the beef. Just before eating you add a handful of bean

sprouts, another handful of fresh thai basil, and a squeeze of fresh lime.

You can add other things too... It's a common breakfast item there.

Because of our relatively large SE asian immigrant population, we have

oodles of restaurants in the twin cities that serve primarily Pho, but

they're not open for breakfast oddly enough. Unfortunately most of them

(probably all of them) use packaged broth mix instead of the long simmering

traditional broth.

For recipes, here's two that seem good:

Admittedly, this would probably be more appropriate for special occasions or

something...

Craving Pho (say foot but forget the t) in Minneapolis

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