Document A Delicious Meal
I have been a huge advocate of breakfast for dinner for my entire life. Growing up my sisters and I were always allowed to choose what meal would be served to the family on our birthdays, and throughout my entire childhood (and maybe adult life) I choose pancakes or waffles and bacon. Mmmm breakfast for dinner. I’m not sure who decided what should be eaten at various points throughout the day, but I totally disagree. I absolutely support pizza for breakfast and waffles for dinner.
I took this opportunity of cooking and documenting a delicious meal to create a mind-blowing breakfast feast complete with my grandfather’s pancake recipe, a spring inspired organically grown fruit salad and organic bacon.
Family Traditions
My mom always baked our bacon in the oven, as opposed to in a frying pan, because my dad has high blood pressure and his sodium intake is out of this world. A lot of the fat and grease is released in the oven, so it’s healthier and crispier!
On the other hand, molasses is the ultimate ingredient and completely underrated or underused, as the case may be. When making pancakes many people substitute Bisquick with oatmeal, or milk with fat free yogurt, attempting to makes these delicious little treats healthier. My Grandpa Mason not only didn’t remove these ingredients he added a few of his own—namely, molasses and melted butter.
Unfortunately this breakfast for dinner scenario fell through. My roommate Jacob wasn’t feeling well so he headed to bed around 6:30 and I didn’t want to bang around cooking above his head. Instead I prepped the fruit salad in the morning, and then made a delicious Thursday brunch for Ryan, Jacob, and I. Check it out on flick’r!
