Our eldest son has often asked me, “Mom why don’t you make breakfast like Nana? She would make bacon, eggs, and toast.” This is an interesting question since one of my favourite meals is breakfast. In recent years, since I have been practicing intermittent fasting (yes, it seems to be working) and trying to keep my cholesterol in check by daily eating oatmeal, flax, and blueberries, my favourite meal, Nana style, has become a treat that I often reserve for one day on the weekend.
Growing up my mother would always prepare a solid breakfast alternating different versions of eggs, toast, sometimes meat like bacon, sausage, ham or kielbasa, tomatoes, and the standard glass of orange juice. Other additions or alternatives to the morning feast included French toast, pancakes, cereal, and rarely oatmeal. As we got older, often on weekends, my father would crank up the classical music or jazz while my mom would put out a very European charcuterie style spread along with croissants, fruit, Montreal bagels, coffee, and sometimes pastry. We slowed down at breakfast and lingered, embracing the time-off routine.