Sometimes a meal is notable not just for its flavors or presentation, but also for what it is and means. This is our Christmas breakfast. Pete and I have worked like a dog team for a couple of months; we’ve really looked forward to today and planned every morsel. Last summer, we jarred blueberries and, in the fall, apple butter. A few weeks ago, I made and froze whole wheat crepes with fresh nutmeg and basil I’d dried. Every week, I make full fat yogurt. To make this breakfast, I thawed the crepes in the fridge and heated them in a glass pie plate. Then I opened a jar of blueberries into a saucepan, added a handful of Craisins and simmered for about five minutes. A 4 oz. jar of apple butter whirred in the microwave for 20 seconds, then another 20. Into a bowl, I added a pinches of basil, allspice, cinnamon, brown sugar and about a teaspoon of a honey-ginger mixture we found at the Asian market.
For the next two months, we will sometimes eat what we preserved and experiment with the fruits and vegetables we dehydrated. Miss Sasha is ready to begin working with a nice selection of dried items – for SCIENCE! It is a little odd to suddenly know: this is the time we worked and waited for, and now we can relax a bit. And so: breakfast, simple and important. Happy day to you, my darlings, whatever you celebrate.