As a result of the pandemic it’s been a year since I’ve been able to travel internationally. I deeply miss the opportunity to experience the new and unexpected. I miss observing people participating in their customs, smelling things that are unknown, seeing ancient and traditional architecture, hearing conversations in local dialects, and eating unfamiliar food.
Food is not something I allocate much time to experience in my travels compared to sight-seeing and exploring. Generally, my approach is that I’ll seek out authentic local cuisine when I’m hungry but it tends to be in the moment, relatively casual and can’t take up too much time. That is of course with the exception of breakfast, in this regard, I’m a lot like Pooh:
“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"
"What's for breakfast?" said Pooh. "What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?" said Piglet.
Pooh nodded thoughtfully. "It's the same thing," he said.”
― A.A. Milne
I love breakfast. And the prospect of eating something different for breakfast in a foreign place literally propels me out of bed in the morning.
But as the pandemic days loom on, and international travel is still limited - I have instead drafted my dream weekly breakfast menu. My menu is like that of a Sommelier pairing the most complimentary wine to food, but instead I’m pairing my breakfast to my typical work week. The menu would pack in my favourite international meals on the days that I’d need them the most. Bon Appetit!
Breakfast MENU
(Curated for life as I know it)
Monday
Despite every attempt to prepare for Monday morning, it always sneaks up on me - seriously, how could it be possible that 7 days have passed since my last Monday morning? I attempt to recalibrate on a Sunday evening returning to a tempered adult routine - limiting libations and getting to bed earlier. But to no avail and instead I’m desperately trying to get my body into fourth gear from first. Monday breakfast is frantic, on the fly, simultaneously expending and consuming energy to get to the destination. Monday is a return to the daily grind but alas, it can not be all doom and gloom, there needs to be some glimmer of joy on a Monday morning.
Monday morning paired with: Bacon Butty with brown sauce and a Flat White
If you are running behind on a Monday morning then it’s literally great to run. Run down the high street of Newcastle’s city centre being sure to navigate to Greggs for a classic bacon butty. With only three ingredients: back bacon, a buttered bun and for this gourmand it must be brown sauce. Indulgent? Maybe! But reality has returned and we need a moment of bliss, bring it on Monday!
Tuesday
Tuesday evening is my activity night. Summer time it’s Ladies Off The Tee - my golf league, and then, once golf days are over, zumba class fills the spot. Tuesday says: “Okay Louise - maybe a bit of a purge is in order, balance out those weekend calories plus that bacon butty you scoffed yesterday. You need something healthy but also full of fuel to power your day”. In the summer this Tuesday breakfast could mean the difference between bogey or birdie golf and in the winter, well, don’t ask, ‘cause my hips won't lie!
Tuesday morning paired with: Skyr, dried fruit and nuts
Sustaining Icelanders for 1,000s of years, today’s menu served those original explorers, the Nordic Vikings when they arrived in Iceland. A bountiful bowl of Skyr (pronounced skeer) with fruit and nuts is in order. Referenced as “Viking superfood” it seems fitting to set the stage in preparation for golfing or zumba-ing. Look no further than your local supermarket in Iceland for Skyr making an easy breakfast that sets the foundation for my day to come.
Wednesday
It’s hump day -the midpoint of the typical Canadian working week and the goal is get to the top of that hump and make it over to the easier downhill slope to the weekend. But before that, I must first trek to the top of that hump, the summit, which for my work week, it feels akin to climbing Mount Everest. I consider getting to Tuesday morning as base camp which means by Wednesday morning I will have my work cut out for me. I’ll be prepared with my ice axe and crampons to dig in and pull myself up on the ropes to the peak. I may be scrambling on my knees, and dizzy with lack of oxygen, but by gosh, I’ll get there ‘cause I’ll be fully fuelled.
Wednesday morning paired with: Kasha
Kasha is a Russian term and refers to various dishes which are created with grains, most commonly rice, sewheat, or millet, or buckwheat. Kasha (aka porridge) is considered Russian soul food and is a staple in every home requiring only grain, milk, a bit of sugar and a pinch of salt. Anything else can be added but there’s no need. Packed with nutrients and energy it will get me to the summit of hump day.
Thursday
It’s not yet the weekend but it’s close and the hard work is on the other side of the week. Thursdays are open to possibilities - lunch date or evening hike or dinner and drinks with friends. Thursday means that even if you are less than responsible in the evening then it’s only one more day at work to get through. Thursdays are bright and colourful and optimistic on what the day may bring. Best start with a breakfast that looks equally as positive.
Thursday mornings paired with: Papaya with a side of Omelette
Papaya is my favourite breakfast fruit, only slightly sweet with the texture of melon but a taste of its own. The shorter the distance from being picked to landing on my plate, the better the taste. And that colour! It’s orange meets pink, the colour itself is “papaya”, that bright pop of colour on the plate feels like a quintessential Caribbean day. I’d quite happily stack my plate high with all the papaya I could fit but instead I’ll share my plate with a cheese and tomato omelette. Looking at this breakfast brightens the morning, provides great nourishment, and sets my mood.
Friday
At long last, it’s Friday, possibly the end of the work week or if I’m lucky, a day off and the beginning of a long weekend. Either way, Friday breakfast is not for languishing, it’s getting a move on. The sooner the work day begins the sooner it ends, or even better getting an early start to the weekend. I need something that feels special for a Friday, something that tastes as good as Friday feels, but I need it fast...
Friday mornings paired with: Karak and Omani bread
Karak and Omani bread is a take out breakfast at any cafe, but not in the way you think. You don’t have to leave your car to go into the restaurant and take it out, and you don’t drive in an orderly single file to the order window. Instead, you park in any open spot near the entrance of the cafe and abruptly blast your horn a few times to get the attention of a server. The order is placed at the drivers window, it rarely deviates from karak and omani bread. Karak is similar to chai tea but with less spice and stronger tea brewed with evaporated milk, sugar, cardamom, cinnamon and ginger. It’s devine. Popular all over the middle east, Karak is comfort in a cup and a great accompaniment to Omani bread which is more of a practical accompaniment. Simply, a crispy crepe, layered with scrambled egg and creamy cheese, folded quesadilla style so that it can be eaten by hand. Alternating between sips of Karak and mouthfuls of savoury Omani bread, this is Friday.
Saturday
Rarely is Saturday a relaxing day for me. It’s generally activity filled, but not usually until after lunch. The morning is a pause, sleep longer, steam the milk for a latte and prepare a breakfast that can be eaten with as much time as my day permits, 30 minutes or three hours - the choice is mine.
Saturday morning paired with: European Continental
Smelly cheeses, the smellier the better, hardboiled egg, dense breads full of seeds or fruits or both, cured meats, yogurts, nuts, smoked salmon, jams, jellies, rye crackers. Empty out the pantry, clear out the fridge, place it all on a few wooden boards, with cheese knives and teaspoons. Add some background classical music; fresh brewed dark roast in the french press; newspaper or novel or crossword. Let the day begin.
Sunday
Sundays should feel positive because the whole day is ahead, but there is a bit of a dark cloud over a Sunday knowing that it’s back to reality in 24 hours. But dark clouds need to be banished from my Sunday. This means that I need to start Sunday morning in a traditional manner with an old recipe and fresh, simple, tasty food. It’s the end of a set period of time and the beginning of a new. Making plans to repeat what was positive and hopefully avoid what was negative. Sunday morning breakfast needs to be familiar, comforting and satisfying.
Sunday morning paired with: Sangak
Before you can have breakfast in Iran, you need to go out and get your freshly made Sangak. Usually the oldest child in the family is sent to the local bakery and can be seen balancing a stack of Sangak while walking back home. Sangak means “little stone” in Persian as this bread is baked on small stones which results in undulations, small indents to capture whatever you are putting on top. My habit was to break off bite sized pieces of Sangak and layer with slices of hardboiled egg or wonderfully fresh and flavourful local cucumber and tomato. Then when I am almost done, I transition from savoury to sweet and my last mouthful of sangak has been drizzled with Iranian honey. A suitable end to my breakfast menu and an homage to a certain breakfast loving bear.