Breakfasts are still my fave meal WP. Just love to fuel up first thing!
I’ve written about these in depth in previous DP’s, so will just say the top 3 remain the same ( in no particular order) Middle Eastern, South Indian ( pongal, especially) and Full veggie English.
Pongal
Random favourite yummies include green salads ( watercress, baby spinach, rocket + balsamic) hash browns, mushroom rissotto, pumpkin seeds, palak paneer, mushy peas, corriander, soda bread, dates, avocado,grapes dal,butter beans, humous-I could go on, but I’ll spare you that
Once again, it has been good to read lots of the replies to the DP today. Thanks for that, guys!
It’s funny that so many of you to profess to be the master/mistress of preparing hot chocolate or ordering Uber eats. Lol.
With just His Nibs and me under this roof, food is a relaxed affair. No longer do I have that dreaded thought ‘ what’s for dinner’. Dogs thrive on routine, so I serve ( yes, it’s like that) his meals promptly. That just leaves me… so it’s all plain sailing.
Soup made with seasonal produce/fresh vegetables and herbs is relatively inexpensive. So, I go down that road regularly. With delicious bread… Oh, and I make dal quite a lot.
‘Eat breakfast like a king, lunch like a prince and dinner like a pauper’.
This school of thought is attributed to an American nutritionist, biochemist, diet guru and early influencer called Adelle Davis ( 1904-1974). Although the idea had probably been considered before this.
It makes sense to me to fuel up, first thing. I understand that doesn’t suit everyone. But it does give your body the best start. It’s good for blood sugar regulation, metabolic health, your mood, and a whole host of other benefits. It will certainly curb snacking later, which could disrupt insulin levels.
A light lunch and even lighter dinner is excellent for general digestion and aids better sleep. Then, the next day, you’re ready for breakfast and off you go….
WP, we have chatted about this before. I remember telling you how I aspire to be vegan, but Halloumi and Feta have the upper hand. I also told you about loving Tamil and Middle Eastern breakfasts. So, what else?
Coriander has to be my favourite herb, and pumpkin seeds are my current snack of choice. I love piadina to eat with Zatar, oil, and salt, and Buddha bowls make me happy.
I had a feeling this post would just end up as a list, and I’m finding it tricky to be creative about it this morning. So, with my first coffee of the day drunk, it’s time to start the day. Let’s see if a long walk with my best buddy will stir some thoughts.
I’ll start with watermelon, without a shadow of doubt, is my all time favourite fruit. Cool, crisp, sweet and succulent. Ticks all boxes
Do you remember as a kid at Christmas time dates appearing amongst the fayre? Those white, slim, long boxes with a thick see-through wrapper. Inside were dark, dried.. the strangest of fruit. Grown ups did not encourage us to try and we feared to tread. And there that weird fruit stayed for years. Now I buy them regularly. £5 for a box from the supermarket. Better to dip in and have a couple a day instead of chocolate or biscuits or other snacks that call out our name from the cupboard. Delicious! By far the leader of the pack are Jordanian ones. Yes I am somewhat biased…but they are not all born equal. Jordanian ones are superior, hands down. Soft, succulent and sweet. At the moment the ones in my kitchen are from South Africa and they are doing a grand job of coming second, by choice….
…….. ( Last night my dog was playing with something. Trying to chew it, spitting it out and then throwing it around … I tried to get close to see what he had, but if you know my dog, you will know it’s probably best not to do that!….When he barked momentarily at the Amazon delivery guy at the door, and dropped his fascinating new find, I got to see what it was. A date stone. We are clearly getting value for money here
I’ve not had a custard apple/cherimoya in twenty years, but the memories linger on. Soft, sweet, pulpy …custardy. Lush.
Bananas. Interestingly the one food stuff the price of which never seems to rise. Tasty and filling and containing approximately 9% of our daily potassium requirement. Good to have daily.
It is so hard not to pick one straight from the bunch when you buy some..but washing grapes before consumption is crucial. Bacteria and pesticides ( unless guaranteed organic) lurk in every crevice. Removing the waxy coating and debris will also preserve their shelf life. Black or green they are nutrition dense; vitamins, antioxidants and fibre The only thing to be mindful of is the sugar content.
There is a mango in my fruit bowl….breakfast is served
It is called ‘ Francis de Sales ‘ by the owners, but’ Franky’s ‘ by the many regular customers.
In a decommissioned chapel, set back from the road and in the shadow of a mighty oak, stands this beautiful building with the original stained glass windows and pews. The stone floor and decorative tiles are a sight to behold.
Open from 12 noon to 8pm, 5 days a week, it’s wise to book if you are intent on eating there. If not rock up and hope for the best.
No meat or dairy but impressive cocktails and delicious food. In keeping with the changing seasons the menu varies throughout the year. Comforting soups, tagines, and old school veggie meals are favourites throughout the winter and spectacular Buddha Bowls when the weather is warmer. All the usual suspects; sesame tofu, grains, beans, lentils and rice dishes. The bread is made locally and as many ingredients as possible are sourced from as close to the building as possible.
Children and dogs are welcomed and always the accompanying adults do a great job of keeping the ambiance calm and pleasant. With immediate access to an adjoining side room big sofas and drawing equipment and toys are available to the kids to chill.
There is background music, loud enough to distract from the conversation of other parties, but quiet enough to be able to relax and enjoy the moment.
Outside the old graves are still tended to and an unspoken respect attaches itself to the customers as they come and go.
The key to this environment is balance….and I’d say they’ve got it in spot on!
IN THE BOOMER PIGEON HOLE? 