Food

While more than a bit of my childhood was spent starting the day with a bowl of cereal, or whatever my mother might have made for breakfast, I find it curious that I’ve never really been a breakfast person.

Personally, I’m inclined to believe it owes to time more than anything else. I’ve no qualms with what breakfast tends to look like in America, nor with dinner leftovers or the like. Left to my own devices, I will usually have a small breakfast. During the weak: this often takes the shape of a small granola bar. During the weekend: I might make something more substantial but may skip breakfast altogether.

What I’ve generally found, is that I’m not hungry enough for a sizable meal in the morning. By the time that I am, I may as well wait for lunch. Which makes sense to me, really.  When I need to be somewhere: the window between getting out of bed, getting cleaned up, and on the road, is short enough that my stomach is still snoring. By the time the day is underway: there is no convenient stopping to eat breakfast. Thus my choices for breakfast are usually intended to tide me over until lunch is approaching, or are as much for sharing with the dogs as it is for myself.

Now, if I tended to get up at the crack of dawn: instead of somewhere between what I define as normal, and what I determine is necessary, that would probably be different.

Having a bunch of elbow macaroni leftover, I’ve been thinking that I ought to make some beans and macaroni. It occurred to me that my heritage includes some other tasty things that go with beans, thus I arrived at beans, macaroni, spinach, and lima beans.

In my own cooking, I’ve not really done much involving spinach. But I remember well that my mother could make delicious meals around spinach, the key was cooking and seasoning. Fortunately my ancestry includes eating well even at affordable prices 😃

When I cook, typically I keep in mind the expense, and the servings in mind. But for cornbread, I find that rather difficult to estimate, aside from low cost.

Most of the ingredients in my cornbread recipe aren’t things That I use often. Cornmeal and flour are cheap, and I don’t really bake that much. Stuff like a box of baking soda, pretty much lasts forever. The only transient ingredients are the milk, and buttermilk. Not caring much for the taste of supermarket buttermilk, it’s only real use around here are things like cornbread and biscuits.

By contrast: figuring out the servings from a pone of cornbread is straight forward, and only thwarded by my habit of snacking on the stuff incessantly between meals.

Somehow I find it just a bit sad there’s no dab of ricotta in the center of this, lol

I usually aim to put the meatballs to one side, and after placing the garlic bread, I kind of went “Hmm”, and then went to go eat, lol.

While my reason for going shopping tonight was driven by needing denture tickets, I think buying some lettuce, priced to move mushrooms, and dinner onions, was a good plan.

Leftover pintos, and croutons that have been in need of a salad, also round the salad. I’ve also been slobbered by two of three dogs, after giving them their snacks for the night.

Things I find oddly amusing: thought I’d give defrosting the fish in the bag a go, ‘cuz why not?