I stumbled into this conversation about our breakfast. My breakfast or how I slept last night would fall under “conversations I’d like to avoid because I’m not emotionally ready to jump into that demographic.”. But there we were, Kevin and I, talking about breakfast. So, I explained what we typically have in the wee morning as the sun rises, the coffee brews and the little ones open their eyes to a fresh new day.
It starts off with some rye bread that I baked the night before.
Sliced thin, then fried in foie gras fat or duck fat. I do love my local duck farmer. Have you hugged your local duck farmer today?
Slap a nice, thick spread of butter. Not margarine … more like “this better be f-in butter, butter'”
Then add a thin slice of liver paste on top to seal-the-deal. Yeah, so I have foie gras connections, I’m lucky, but any pate made with love ( and garlic ) will do you just fine.
We eat a lot of animal fat ( grassfed mostly ). After extensive research by my husband ( funded by the “how to keep your wife hot” foundation ), I experienced great weight loss and body heath by adding a hearty amount of animal fat to my diet. Believe me, I have HUGE potential.
These little, not-messed with-old-grain deals, fried in fat and covered with yum keep you going all morning and afternoon. You can’t eat too many because they’re very dense.
I never put much thought to our morning meal until it unfolded during my discussion with Kevin. I feel that I’m losing touch with mortal life. When is the next X-Factor?!
Mmmmm. I need to buy more duck fat.