Guess what I am having this morning??? STEWED OKRA & TOMATOES! Just picked the okra and am craving it so..........Why not?!? This thread made me think "outside the box" and KYH has taught me that is just way OK to do:p
Jon and I always believe never let your stomach know what time it is.
We hardly ever have breakfast food for breakfast.
We hardly ever have breakfast food for breakfast.
One of my fav suppers growing up was "breakfast for supper" usually on Sunday Nights. Almost always for Sunday supper we ate leftovers from Mom's big Sunday Dinner... but on those occasions where there were no leftovers (maybe due to having company over...) we usually then had either Campbell's tomato or chicken-noodle soup & grilled cheese sandwiches, OR eggs/bacon/sausage//pancakes/potatoes. Today I still LOVE that!
Arturo often made a Mexican breakfast dish for us late nights after we'd get home from a long night at work... It's called 'Chilaquiles" which is scrambled eggs cooked in aromatic lard, with lard-soaked corn tortillas torn and stirred into the eggs, dried crumbled red chiles, cheddar cheese and topped with sour cream & shredded raw yellow onion.
Like I just mentioned over on janie's thread about me not wishing to learn how to cook Asian food... I have never cooked this dish of Art's and will not- because I know somehow I would influenece a slightly different taste to the dish, and I would rather never get to taste it again, than to make it and never get the taste "quite right".
Speaking of Art- I was on the phone with him the other night and he's the same way about my french toast. I made it often for us for breakfast at different times throughout the day and it's a dish he didn't grow up eating in his native Argentina, so he's never made it. I add vanilla, maple syrup and a few drops of oj concentrate to the egg-wash that the bread is dipped into, then I pan-fry it in hot bacon drippings, and he says he's ordered it out several places and he's not gonna do so anymore, 'cause no place makes it like I did. (awwwww!)
Arturo often made a Mexican breakfast dish for us late nights after we'd get home from a long night at work... It's called 'Chilaquiles" which is scrambled eggs cooked in aromatic lard, with lard-soaked corn tortillas torn and stirred into the eggs, dried crumbled red chiles, cheddar cheese and topped with sour cream & shredded raw yellow onion.
Like I just mentioned over on janie's thread about me not wishing to learn how to cook Asian food... I have never cooked this dish of Art's and will not- because I know somehow I would influenece a slightly different taste to the dish, and I would rather never get to taste it again, than to make it and never get the taste "quite right".
Speaking of Art- I was on the phone with him the other night and he's the same way about my french toast. I made it often for us for breakfast at different times throughout the day and it's a dish he didn't grow up eating in his native Argentina, so he's never made it. I add vanilla, maple syrup and a few drops of oj concentrate to the egg-wash that the bread is dipped into, then I pan-fry it in hot bacon drippings, and he says he's ordered it out several places and he's not gonna do so anymore, 'cause no place makes it like I did. (awwwww!)
You can blame Thomas Jefferson for the very idea that we can have breakfast for supper.
In colonial times, and in much of the south and rural midwest to this day, "dinner" is the mid-day meal. That would be the big meal of the day. Supper was traditionally light; might be nothing more than milk and toast, or some roast pumpkin.
Jefferson was a Frankophile of the first order, however (perhaps his one great fauld), and adopted the French idea of dinner being the evening meal, and service consisting of numerous courses.
On the other end of the spectrum, it's been said that America's only contribution to world cuisine is the concept of hot breadstuff for breakfast.
And it's true. We introduced that idea to the world. Pain Perdue, for instance (what we call French Toast) is not a breakfast dish in France. It, like omelets, is a luncheon dish; or part of a multi-course meal.
When and what you eat can really be summed up one of two ways. You can follow the precepts of that stupid book, and feel that real men don't eat quiche. Or you can be more realistic, and recognize that real men eat whatever they d-mn well please---and when they please to do it.
In colonial times, and in much of the south and rural midwest to this day, "dinner" is the mid-day meal. That would be the big meal of the day. Supper was traditionally light; might be nothing more than milk and toast, or some roast pumpkin.
Jefferson was a Frankophile of the first order, however (perhaps his one great fauld), and adopted the French idea of dinner being the evening meal, and service consisting of numerous courses.
On the other end of the spectrum, it's been said that America's only contribution to world cuisine is the concept of hot breadstuff for breakfast.
And it's true. We introduced that idea to the world. Pain Perdue, for instance (what we call French Toast) is not a breakfast dish in France. It, like omelets, is a luncheon dish; or part of a multi-course meal.
When and what you eat can really be summed up one of two ways. You can follow the precepts of that stupid book, and feel that real men don't eat quiche. Or you can be more realistic, and recognize that real men eat whatever they d-mn well please---and when they please to do it.
KYH raises really good points.
When I worked at resorts operated by Princess Crusielines we recruited college-aged staff for the huge, busy summer tourist season from all over the U.S. (most often from SLC- which I can tell you from vast personal experience- Mormon kids are THE hardest-working people on the face of the planet!) We also ended up typically w/ many international staff who were in the states from Europe, South America- wherever... as students.
Europeans- especially the French, were always baffled by the amount of and type of foods Americans could put away so early in the morning (keep in mind when dining-out, we Americans tend to enjoy even larger breakfasts than when at home). One Parisian-dude I remember said that he couldn't respect a people who thought it proper to eat potatos for breakfast!
These students tended to call a piece of bread and a dab of fruit or yogurt... or maybe a wee bit of dry cereal, "breakfast". Imagine their horror to be served a plate consisting of: a mountain of corned-beef-hash, 3 eggs, half a bushel of grilled potatos, strips of bacon and links/patties of sausage-, a monkey-dish of fruit, coffee, milk AND juice! Whew! Many a Frenchman threw his back out just hauling all this stuff to a dining table! Hee-Hee!
When I worked at resorts operated by Princess Crusielines we recruited college-aged staff for the huge, busy summer tourist season from all over the U.S. (most often from SLC- which I can tell you from vast personal experience- Mormon kids are THE hardest-working people on the face of the planet!) We also ended up typically w/ many international staff who were in the states from Europe, South America- wherever... as students.
Europeans- especially the French, were always baffled by the amount of and type of foods Americans could put away so early in the morning (keep in mind when dining-out, we Americans tend to enjoy even larger breakfasts than when at home). One Parisian-dude I remember said that he couldn't respect a people who thought it proper to eat potatos for breakfast!
These students tended to call a piece of bread and a dab of fruit or yogurt... or maybe a wee bit of dry cereal, "breakfast". Imagine their horror to be served a plate consisting of: a mountain of corned-beef-hash, 3 eggs, half a bushel of grilled potatos, strips of bacon and links/patties of sausage-, a monkey-dish of fruit, coffee, milk AND juice! Whew! Many a Frenchman threw his back out just hauling all this stuff to a dining table! Hee-Hee!