Our Breakfast "system"
We have a set pattern for meals preparation and menus. And who does what.
Our weekday breakfast is orange juice, cold cereal with fruit and milk, coffee for Robert rsc, tea for me. Milk is poured from Gertrude in Gloucester, Hildegard in Cambridge. We rotate between corn flakes, cheerios, bite-size shredded wheat, and "flakes" (some other kind of flakes). Take from the left put back on the right. Note that it is 4 kinds of cereal so a particular kind doesn't get eaten on the same day which would happen if there were 5 types. I rotate between tea types and always have green tea on Monday.
Occasionally when it is cold we have porridge (oatmeal) instead of cold cereal. And for this Rutherford, our Wooly Mammoth, comes down to supervise.
On Saturday it is blintzes. I make them from scratch - a batch yields about 10 - we cook 4 and freeze the rest, and the second Saturday which uses up the Ricotta and the other Neufchatel yields another 10 so we have usully 3 more weeks worth in the freezer. Blintzes are served with yoghurt and fruit and cinnamon and sugar. Robert makes the filling the night before. Saturday tea is Rooibos
Sundays rotate between pancakes, waffles, and french toast - all served with maple syrup and fruit with yogurt - also cinnamon and sugar. The pancakes are made with corn, rice, and soy flour, wheat germ and the liquid is fruit juice. Waffles are wheat, rice, and soy flour with wheat germ; milk is the liquid. Baking powder of course. Grated orange rind is often also added to these. The eggs for pancakes and waffles are separated and the whites are beaten and folded in. Sunday tea is some kind of spiced tea. The coffee has cinnamon and sometimes something else added. We make more than enough pancakes and waffles and the extras are wrapped in waxed (not wax) paper and are used for evening snacks with ice cream on them.
I am the one who officially pours the pancake or waffle batter into the pan or waffle iron. Once when Robert did it he got this Certificate of Excellence which is posted on our bulletin board in the kitchen. Note the signature.
For weekday holidays we make an egg dish - a frittata, omelet, occasionally poached, fried, or scrambled, and very rarely eggs Benedict. Today it was a frittata. And then my tea is Earl Grey.
The general rule is that who ever gets up first does the cooking and the other person washes the dishes which sometimes includes some of the previous day's dishes. When we cook an elaborate dinner or there are too many dishes we wash them after dinner. Dishes are left in the dishrack to dry. We don't have a dish washer.
The general rule about oranges is: "I don't squeeze Oranges". The exception is on the first of the month when I do them. When we have grapefruit instead of oranges I am the one that sections them. Whenever we buy a batch of oranges we buy a grapefruit - so that is about every 5 days.
Having a system like this makes everything easy. No dithering or deciding about what to have or who does what.
Our weekday breakfast is orange juice, cold cereal with fruit and milk, coffee for Robert rsc, tea for me. Milk is poured from Gertrude in Gloucester, Hildegard in Cambridge. We rotate between corn flakes, cheerios, bite-size shredded wheat, and "flakes" (some other kind of flakes). Take from the left put back on the right. Note that it is 4 kinds of cereal so a particular kind doesn't get eaten on the same day which would happen if there were 5 types. I rotate between tea types and always have green tea on Monday.
Occasionally when it is cold we have porridge (oatmeal) instead of cold cereal. And for this Rutherford, our Wooly Mammoth, comes down to supervise.
On Saturday it is blintzes. I make them from scratch - a batch yields about 10 - we cook 4 and freeze the rest, and the second Saturday which uses up the Ricotta and the other Neufchatel yields another 10 so we have usully 3 more weeks worth in the freezer. Blintzes are served with yoghurt and fruit and cinnamon and sugar. Robert makes the filling the night before. Saturday tea is Rooibos
Sundays rotate between pancakes, waffles, and french toast - all served with maple syrup and fruit with yogurt - also cinnamon and sugar. The pancakes are made with corn, rice, and soy flour, wheat germ and the liquid is fruit juice. Waffles are wheat, rice, and soy flour with wheat germ; milk is the liquid. Baking powder of course. Grated orange rind is often also added to these. The eggs for pancakes and waffles are separated and the whites are beaten and folded in. Sunday tea is some kind of spiced tea. The coffee has cinnamon and sometimes something else added. We make more than enough pancakes and waffles and the extras are wrapped in waxed (not wax) paper and are used for evening snacks with ice cream on them.
I am the one who officially pours the pancake or waffle batter into the pan or waffle iron. Once when Robert did it he got this Certificate of Excellence which is posted on our bulletin board in the kitchen. Note the signature.
For weekday holidays we make an egg dish - a frittata, omelet, occasionally poached, fried, or scrambled, and very rarely eggs Benedict. Today it was a frittata. And then my tea is Earl Grey.
The general rule is that who ever gets up first does the cooking and the other person washes the dishes which sometimes includes some of the previous day's dishes. When we cook an elaborate dinner or there are too many dishes we wash them after dinner. Dishes are left in the dishrack to dry. We don't have a dish washer.
The general rule about oranges is: "I don't squeeze Oranges". The exception is on the first of the month when I do them. When we have grapefruit instead of oranges I am the one that sections them. Whenever we buy a batch of oranges we buy a grapefruit - so that is about every 5 days.
Having a system like this makes everything easy. No dithering or deciding about what to have or who does what.