Foodie Tuesday: Worth Getting Out of Bed

On some rare occasions, it’s actually worth getting out of bed before noon-ish. When the breakfast is that good, you know you’ve accomplished something, because I have no intention of cracking my eyelids open any earlier than I absolutely must. Sleep is the one thing I crave more deeply and often than food, and you all know how much I covet good eating, so it takes the prospect of great culinary splendor to drag me from the comfort of my bed one minute before I am good and ready to do so on my own.Photo: Breakfast in Budapest

Since I’m generally the one responsible for putting breakfast, if any, on my own plate, you can guess how often I’m likely to spring into action to see such a meal prepared and presented. I may have some lovely dreams about breakfast, but I prefer to enjoy them while still firmly ensconced in bed. When I do break my fast, it’s far more likely to be with brunch or even lunch than anything earlier, given my druthers.
Photo: Bulle med Kardemumma

I tend to make exceptions when I’m traveling. Often, the causes for the expeditions are beyond my hourly control, so if I have to be up before my internal alarm is interested in my arising, I will generally take advantage of any good food being offered by my hosts, whether they’re homeowners hospitably letting me invade their personal space or hotels with in-house breakfast accommodations. These pictures, for example, come from the summer’s travels and represent foods that went a long way toward ameliorating the agony of having to get out of bed before it seemed the rational thing to do. If anyone is to have half a hope of maneuvering me out of a comfy sleep any time before my body would grudgingly agree to that negotiation, it had better be, at the very least, with a magnificent cardamom roll (bottom photo, from Sandhamn, Sweden). Or perhaps the mind-bendingly gorgeous and seemingly endless spread offered in the palatial breakfast room (top photo) of our hotel in Budapest this summer. Otherwise, you can trust me when I tell you that it’s advisable to let sleeping dogs lie.

Foodie Tuesday: Make Believe Meals

I’m generally in favor of good nutrition, in theory at least. But let’s be honest: I’m neither an actual nutritionist nor so dedicated to good health and sensible behavior that I will go to any particular lengths to insure that what I’m eating is always appropriate. You may, just possibly, have noticed that even before I stated it so shamelessly. Yeah, I’m a little kid.*

So if I can make entrees and side dishes that have any value as sustenance and taste enough like dessert so as to make myself feel I’m misbehaving a bit, so much the better. The particular good news in this is that with a whole lot of tasty ingredients, it’s not all that tough to accomplish the task. I mean, if you can take advantage of the Maillard reaction and make sweet caramelization happen to cruciferous vegetables and, yes, even meat, that’s proof enough for me that we are meant to enjoy dessert as any course of a meal. Sexy seared chops and steaks and fish filets, here I come! Succulent Brussels sprouts? But of course! Life is good.photoAnd why limit myself to drawing out the sugars in seemingly non-sugary foods when I can embrace the vitamins in vegetables and, what the heck, throw more sugar and spice on top just because I can. Rather delightful, if you ask me, to occasionally set aside the usual mashed potatoes in favor of what is essentially pie filling. So with those juicy sweet chops, I might give in to the urge to treat them and myself to a scoop of deconstructed dessert thus:

Sweet Potato Pie Mash

Take one peeled sweet potato or yam and an equal amount of carrots, and put both raw vegetables into a food processor or heavy-duty blender with a few friends and blend the whole concatenation into fluffy oneness. My choice last time of company for the two cups’ worth of aforementioned sweet spud and carrots: 2 tablespoons butter or coconut oil, half a teaspoon of salt, half a teaspoon of ground cinnamon, a splash of vanilla, one egg and, for added sugar, half a cup of ‘natural’ (handmade) small marshmallows. Because I had them around. Because I have a slight sweets addiction. Because, and I may have mentioned this before*, I’m a little kid. Last move with this mash is to heat it up–just bake or microwave it in a greased heat-proof dish long enough to heat it through fully, and it makes a delightful pie-like accompaniment to practically anything, including, well, a plain old spoon. Candy, I tell you. But chock full of vitamins. Or close enough to encourage me to absolve myself of any misdeeds until the next over-the-top meal.

photo

Yes indeedy, I *did* pour a little cream on the mash, too, because it tasted so much like pie. But then again, I have been known to put crisped bacon or (as here) chicken cracklings on top for a savory finish. Am I a dietary lost cause? Perhaps. But a happy one.