{"id":9012,"date":"2016-08-06T21:58:15","date_gmt":"2016-08-06T21:58:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9012"},"modified":"2016-08-06T21:58:15","modified_gmt":"2016-08-06T21:58:15","slug":"breakfast-with-confitures-and-the-friends-who-made-them","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9012","title":{"rendered":"breakfast with confitures and the friends who made them"},"content":{"rendered":"

\"jams_for_breakfast\"<\/p>\n

Our breakfast on\u00a0many\u00a0Sundays\u00a0includes\u00a0bacon, toast, and eggs – with trimmings\u00a0–\u00a0but most days\u00a0we stick with\u00a0various\u00a0dry cereals, a few mixed raisin breeds,\u00a0and a very good milk or a good Amish farm yoghurt (plain, occasionally with maple sugar). This formula\u00a0doesn’t require planning (or thinking), it’s also fast, not unhealthy, and easy (the last not no\u00a0trivial consideration when I’m cooking a full dinner every night).<\/p>\n

Probably\u00a0half-consciously revisiting my experiences living in\u00a0Germany ,and other parts, instead of the American cereal breakfast I’ll sometimes have one or two\u00a0confitures<\/em>, with rich butter and some\u00a0fresh or toasted bread, when\u00a0there’s a particularly interesting loaf, or part of a loaf,\u00a0in the ancient tin\u00a0breadbox on the kitchen counter.<\/p>\n

This past Thursday Barry and I\u00a0both sat down to a\u00a0tiny\u00a0late-morning feast on that order; it was inspired by two relatively-recent gifts,\u00a0wonderful homemade jams from friends.<\/p>\n