“Life, within doors, has few pleasanter prospects than a neatly-arranged and well-provisioned breakfast-table.”
Today is a lovely day. The sun is bright in a deep blue sky, but clouds are predicted for later. The high will be 55°. Last night it rained for a short while and got chilly from the dampness. That’s the way it is this time of year: a warmish day and a chilly night.
The garden is in spring mode. The tips of the daylilies are taller. The dafs are closer to blooming. Even the pebbly looking tops of the purple hyacinths have appeared in the front garden. Every day we’re closer to a riot of colors, to sweeter smelling air.
Today will be a quiet day, a stay at home day. I have a couple of chores to ignore. I have a new book to read. Nothing else needs my attention.
Sunday mornings remind me of my dad. He was up early to go to mass as he was an usher, the basket passer. I used to go with him sometimes. He’d smile at me when I’d throw my dime into his basket. We’d go get donuts after mass. When I was older and lived on the cape, I’d visit for the weekend. My dad would make breakfast. He always used the cast iron frying pan. He always made fried eggs, easy over, and crispy bacon.
In Ghana, every place you stay gives you breakfast. Usually it is eggs, toast and bad coffee. Sometimes they’d be a bowl of fruit and maybe porridge. In the Peace Corps hostel, we got corn flakes first. In Bolga, it was the usual. Only one place actually served real coffee and milk. That was in Beyin on the coast at the far western side of Ghana, near the border with Cote d’Ivoire. The hotel was right on the water. Sand and palm trees were all that was between my room and the ocean. The owner used a French press. Milk was in a small pitcher. I was in heaven.
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March 26, 2023 at 4:29 pm
Hi Kat,
Sunny skies with a high of 77°. We took my daughter out for Chinese food for lunch. Richardson Texas has a very large Asian population and there’s a fairly new strip shopping center with all Asian restaurants, banks, and an Asian grocery store. We ate in one of our favorite restaurants, Canton Express.
My father used a cast iron skillet to cook lox, eggs, and onions. He would whip up a half a dozen eggs in a blender, add the chopped onions and lox pieces. He would then pour the mixture into the greased cast iron pan, cook the mixture on a low heat covered. It would rise up inside similar to a scuffle. He would only prepare it on special occasions. In his old age he became a fairly good cook and baker. Unfortunately, I think his taste buds became senile in his last few years. His best dishes came out with interesting new flavors. 🙁
March 26, 2023 at 9:39 pm
Hi Bob,
Today didn’t stay sunny for long. The clouds took over. It will stay in the low 40’s tonight which is a good sign.
I do enjoy Chinese food and bought dinner a few weeks back, but I prefer Thai food. There are two good Thai restaurants near me. I usually call for take out.
Your father’s breakfast sounds wonderful minus the lox which I don’t like. My father was a master at fried and scrambled eggs. Both our fathers knew the value of a cast iron pan!
My father was only a breakfast or barbecue cook. He did meat well and perfectly!