For years I have been chanting the same mantra to various nonbelievers: “Eat your breakfast!” I preached the necessity of the morning meal to co-workers, friends, fellow-musicians, students, bosses and just about anyone I happened to pass in the early hours of the day. I know that the advice of some satiated do-gooder is the last thing a cranky sleepwalker wants to hear but I can never resist spreading the good news. It’s been proven multiple times that breakfast is good for you, so I am always baffled when people neglect to take advantage of this nutritious day starting habit.
Last week—while enjoying a hearty breakfast myself—I was reading a New York Times article about an alternative, savory look at breakfast. I’ve never had a problem experimenting with breakfast foods, but lately the time constraints of work have prevented me from changing things up as much as I like. As if a wise hand of culinary authority reached out of the paper and smacked the oatmeal out of my mouth, I knew I had to mix things up. I decided to take an early morning journey and document the trip, creating and sampling various breakfast ideas inspired from different cultures. If for nothing more than my own curiosity, I’ll keep a digital journal of my meals to see just how varied breakfast can be. Let’s see how this one goes.
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