Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

ROLLED IN FLOUR, THEN DIPPED INTO SEASONED BEATEN EGGS, THEN INTO PANKO CRUMBS AND SKILLET FRIED IN JUST A 'SPRAY' OF AVOCADO OIL, THEN DUSTED WITH PARMESAN CHEESE......ACCOMPANIED BY A COUPLE OF DOLLOPS OF MAYO-HORSHRADISH SAUCE.......

  Perfected, after years of 'experimentation', this morning.......tuna, coarse ground dark mustard, mayo, chives and sliced scallions, blueberries marinated in sorrel/ginger juice, chervil, dill weed, sweet pickle relish, strawberry preserves, tumeric, chopped broccolini, shredded baby carrots, chopped parsley, figs and dried apricots, ground green peppercorns, smoked paprika, red bell pepper and chilli flakes and tiny amounts of crushed, dried rosemary and thyme, on toasted multi-grain toast.....with accompanying beverage.......strong coffee, adulterated with 'Silk' almond/coconut milk, and crowned with whipped heavy cream and a rivulet of Tia Maria and a sprinkling of ground cinnamon.........

I was just 'wondering' ....."what do most folk have for breakfast?....by the numbers.....as in 'what they eat, most mornings', while still in bedclothes.........This, and its many variations, is my 'go to' standard, most recently......b'fast sandwich, hand-held.....and an expresso with a dollop of whipped heavy cream...... "Variety is the Spice of Life", however.....although, I have an old friend who's had a bowl of cereal every morning for the past 50 years, and another that claims a single coddled egg, ladled from its porcelain cup...onto a slice of white toast......and, yet another who has a fried chicken breast on a biscuit....with French fries......My Father had 'milk toast' and coffee for b'fast......My Mother preferred creamed chipped beef on toast during her few 'eat meat' days....I've observed that 'B'fast' is the most-fixed formatted of meals for most people.....If I were less 'health-co...

a 'tuna salad' with blueberry jam, sorrel, ginger, strips of yard onion greens, dried figs & apricots, golden raisins, spicy coarse-ground mustard, mayonaisse, celery seeds,  mortar-ground dissicated okra and curry powder, atop a slice of rusk toast......

 

 

The last of the collard greens with some hoe cakes.........once, "slaves' meal" in Southern Plantation Days......now, trendy Fare in fancy New York 'Southernaire Restaurants' for $20/bowl, and served with trendy French wines, rather than sassafras tea in an old, chipped mayonnaise jar .......and at 'now upscale' Atlanta restaurants........

SHREDDED BEEFSTEAK WITH GROUND HERBS......THEN FAVA BEANS & DICED YARD ONIONS AND CILANTRO AND LOTS OF SAUTEED GARLIC.....FINISHED WITH YELLOW CORN, POWDERED PAPRIKA, HOT CHILI JAM, PLUM SAUCE AND HABANERA PEPPERSAUCE......A SPRINKLING OF COARSE-GROUND, ORANGE SEA SALT AND GROUND GREEN PEPPERCORNS.....AND A COUPLE OF TABLESPOONS OF CHILI POWDER.....