I became a breakfast lover when I first encountered the enormous variety of savory selections on breakfast buffets in Israeli hotels. While there are plenty of chocolate and cheesy yeast cakes, I head straight for the variety of local cheeses which range from mild and spreadable to chunks of funky, almost alienating, sharp blues. Pickled veggies like cauliflower and eggplant sit alongside chopped seasonal tomatoes, cukes, peppers and mild onions. The choices seem endless- choose them dressed in green olive oil and sharp lemon juice or top them with labneh, an indulgent creamy tart yogurt. I imagine that I’m storing calories saved by leaving the sweets for late aft with mint tea.
Just last week I made one of my grandmother’s favorites for breakfast: day-old biscuits, split and fried in butter until a golden crust forms. I topped them with an Oregon berry and habanero jam that my sister-in-law made. It was delicious. And, of course, there was coffee.
I also find comfort and joy in Kalman’s work, and I highly recommend the book she and her son did about her late mother, “Sara Berman’s Closet.”
Thank you for echoing my thoughts about how ritualistic breakfast really is. Some afternoons or evenings I can't wait for morning and breakfast so I can start all over again. Clean slate. Same favorite foods. Quiet.
Oct 27, 2023·edited Oct 27, 2023Liked by Elissa Altman
Maira is the best.
One of my favorites for breakfast is my homemade refried beans with a fried egg on top. Sometimes with a good jarred salsa. Which reminds me, I need to make another batch of beans for the freezer so I can have them as needed.
I love her work. My brother just found my lost copy of her Elements of Style at our parents and was so happy when I said he could have it. (I replaced it years ago.) We were not breakfast people except at our grandmother"s!
Thank you for the mention of Laurie Colwin. I was a big fan and read her every word. I was shocked and broken hearted by her passing. She helped shape my culinary style and re-reading her books is comforting and like visiting a dear friend.
I LOVED this. I'm a cake person. Black Forest cake + Johnnie Walker Red soaked cherries
After your wonderful piece, I will make one.
👍 But will you have it for breakfast?
breakfast, lunch, & dinner.
I became a breakfast lover when I first encountered the enormous variety of savory selections on breakfast buffets in Israeli hotels. While there are plenty of chocolate and cheesy yeast cakes, I head straight for the variety of local cheeses which range from mild and spreadable to chunks of funky, almost alienating, sharp blues. Pickled veggies like cauliflower and eggplant sit alongside chopped seasonal tomatoes, cukes, peppers and mild onions. The choices seem endless- choose them dressed in green olive oil and sharp lemon juice or top them with labneh, an indulgent creamy tart yogurt. I imagine that I’m storing calories saved by leaving the sweets for late aft with mint tea.
Just last week I made one of my grandmother’s favorites for breakfast: day-old biscuits, split and fried in butter until a golden crust forms. I topped them with an Oregon berry and habanero jam that my sister-in-law made. It was delicious. And, of course, there was coffee.
I also find comfort and joy in Kalman’s work, and I highly recommend the book she and her son did about her late mother, “Sara Berman’s Closet.”
Thank you for echoing my thoughts about how ritualistic breakfast really is. Some afternoons or evenings I can't wait for morning and breakfast so I can start all over again. Clean slate. Same favorite foods. Quiet.
Maira is the best.
One of my favorites for breakfast is my homemade refried beans with a fried egg on top. Sometimes with a good jarred salsa. Which reminds me, I need to make another batch of beans for the freezer so I can have them as needed.
That sounds great--
I love her work. My brother just found my lost copy of her Elements of Style at our parents and was so happy when I said he could have it. (I replaced it years ago.) We were not breakfast people except at our grandmother"s!
Thank you --- What DID you have for breakfast?
Sausage and biscuits pinwheels and fried egg sandwiches!
LOVE THEM and.I could use one right now.
Thank you for the mention of Laurie Colwin. I was a big fan and read her every word. I was shocked and broken hearted by her passing. She helped shape my culinary style and re-reading her books is comforting and like visiting a dear friend.