Quantcast

The art of the special breakfast - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

The art of the special breakfast

Updated: Thu, September 5th 2013 1:03 pm
© Penny De Los Santos © Penny De Los Santos
  • Past stories from SaveurMore>>

  • From Western waters

    From Western waters

    A drive along Oregon's coast reveals soaring sand dunes, enchanting fishing towns, and some of the most memorable seafood dishes you'll likely find anywhere.
    A drive along Oregon's coast reveals soaring sand dunes, enchanting fishing towns, and some of the most memorable seafood dishes you'll likely find anywhere.
  • Crawfish: Born on the Bayou

    Crawfish: Born on the Bayou

    Called both crayfish and crawfish, these tiny freshwater cousins to lobsters are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.
    Called both crayfish and crawfish, these tiny freshwater cousins to lobsters are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.
  • Fabled feta cheese

    Fabled feta cheese

    Just a crumble of feta's pungent, salty flavor enhances dishes from stuffed peppers to salads to savory tarts.
    Just a crumble of feta's pungent, salty flavor enhances dishes from stuffed peppers to salads to savory tarts.


By Anna Stockwell

 I think it was my cousin's family who coined the term "special breakfast," which quickly became shorthanded down to "SB."

Sunday mornings were SB days: too many plates crowding the table, all of us in our PJ's, lingering around until well past noon.

Those were some of my favorite meals growing up: We worked our way through a rotating schedule of pancakes, waffles, crepes, and homemade pastries, always served along with yogurt, fruit, piles of bacon, eggs, tea, hot chocolate, juice, toast, jam, butter — the works.

Since leaving home, I've continued the weekend ritual of special breakfasts in my apartment kitchen. Sunday mornings — and sometimes even Sunday afternoons — are when pancakes are flipped, cakes are baked, coffee is ground and brewed, bacon is fried, and fruit is carefully sliced.

I've wooed lovers and solidified friendships over these homemade breakfasts. But over the past year, these breakfasts have started to change.

As I courted my now-boyfriend with the food of my family — pancakes drizzled in New England maple syrup — he courted me in turn with his: stories of foods like his mother's scrambled eggs with Mexican chorizo, served with her homemade salsa and tortillas.

When I made my first visit to Mexico and tried those breakfasts in their place of origin, I was hooked.

Rich, spicy, and invigorating, Mexican breakfast dishes are my new idea of a special breakfast. I've been practicing making salsas in my blender, and my boyfriend and I have even been making our own tortillas together, flipping them on the same skillet I use for pancakes.


See Saveur's collection of Mexican breakfast recipes »

See Saveur's best recipes for pancakes, french toast, and waffles »



© 2013 SAVEUR
All rights reserved.




*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow
Powered by 

WorldNowAll content © Copyright 2000 - 2014 WorldNow and Valley News Live. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.