Almost without exception (the exception being breakfast sausage), I love, love, love breakfast food.
I adore eating breakfast out. The omelets and hash browns at Waffle House are the stuff of cheesy, carb-y dreams. The crispy on the outside, creamy in the center French toast at Tra’Li at Brier Creek in Raleigh is more than delicious (The Kid really digs their traditional Irish breakfast, but once you put blood sausage on the plate, my heart and appetite are broken). In addition to perfectly cooked, creamy, rich eggs Benedict, Watts Grocery in Durham offers fresh churros with the best chocolate dipping sauce you’ll ever dunk into to.But, my very favorite breakfast experience, hands down, is a buffet.
The reason is simple. I can eat fifteen or twenty different dishes at a buffet, without the judgy server, or the $75 breakfast bill that comes from ordering like a lumberjack with a hollow leg. It’s heart breakingly frustrating to be limited to either French toast or pancakes because of the social stigma attached to life-threatening gluttony.
It just ain’t right.
And unless I plan on running seven or eight hundred miles a day or switching out all my clothes for caftans, sweat pants and elastic waists, giving rein to my darkest dining desires has to be a once-in-a-great-while occasion.
But as every mother who’s worth her operator’s license will tell you (multiple times); “You gotta eat something!” “Do you wanna get sick?” “Eat! You’re breaking my heart” “I’m cold! Put on a sweater!”
So, one needs to eat. But ideally something that contains less than forty-seven thousand calories and doesn’t put you into a food coma for 3 days.
It may not sound exciting, but these days many of my breakfasts center around yogurt.
The thing is, traditional yogurt doesn’t move me. In fact, I don’t really like it.I don’t know whether you’ve taken a gander in the dairy department lately, but we are living in the golden age of fermented moo juice. Even in the smallest grocers your choices can easily number from 20-30.
There is fat-free, low-fat, and full fat. Sweeteners from sugar, to honey, to lab created artificial supplements, and even no sugar in some savory versions. Extra protein, gluten-free, even dairy free. From organic yogurt from a goat named Gertrude to synthetic concoctions filled with Captain Crunch and Oreo crumbs.
And pretty much any flavor you can imagine is available for purchase
I like bigger flavors, like salted caramel and black cherry, which can cover any strong, yogurt-y tang. And I always pick the chiffon-style. Then I get to work tarting it up.The easiest and quickest way to do this is to have the dairy act as a dip for graham crackers. Most of the time, though, I really get busy with it.I add fresh blueberries for brightness. I add dried fruit for chewiness, and pecans for crunch. I then stir in a tablespoon or so of chia seeds because they swell up when they sit in the fridge for a half hour. Once activated, they’re just like tapioca, and I love the gelled pop they add.
Some of the factory fancified yogurt varieties can have up to 500 calories, so I steer clear—if I want that many calories, I’ll spend it on a stack of 15 or 20 pancakes, drenched in butter and syrup.But Chobani has something called “Simply 100 Crunch”. The peach cobbler tastes like fresh, ripe peaches, only contains 100 calories, and shockingly, includes real peaches.
So, I’ve never owned a pair of yoga pants, The Kid has never played soccer, and I don’t drive a mini-van. But gosh darn it, I can get behind some frou frou, fancy-schmancy yogurt.Oh yeah, ogre? That’s how The Kid used to pronounce yogurt.
Oh yeah, ogre? That’s how The Kid used to pronounce yogurt.
Thanks for your time.