Mainely Martha

This past Sunday we enjoyed a leisurely day at home; a break from our normal hectic schedule. I used this downtime to make a roast for dinner.  As the roast simmered throughout the day and the smell filled the house, I thought back to the days of having Sunday dinners in the afternoon and then a light meal later, usually breakfast for dinner. Now though, we are all so busy and our weekends are booked; filled with running from one event to the next and the Sunday dinner is a rare event.  And while I am mournful of the lost Sunday dinner, we thankfully have not lost breakfast for dinner. In fact, for me breakfast for dinner has become a welcome reprieve for the mid-week hustle and bustle…and the boys love it! Aside from the ease of preparing the meal it is also a night that I never hear things like “ugh, I don’t like this” or “how many bites do I need to eat?”…a real win-win.

Good food is good food, so it really shouldn’t matter what time of day you eat it, right? In last week’s blog I mentioned cake for breakfast; it has eggs and milk in it so it’s breakfast food.  My baked blueberry french toast typically does not see left-over status; it is eaten for breakfast, lunch and dinner on the same day. Eggs, french toast, pancakes, oatmeal, cereal, etc…they are all so easy to whip up and always hit the spot.  It can also be a way to use up some ingredients; throwing a mix of veggies and cooked meat into the eggs for an omelette or quiche and maybe cooking up garlic roasted potatoes as a nice side (a recently added recipe). Sometimes the not planning and using what you have available can produce some yummy new recipes. And if it can be nutritious and appease the kids with the illusion that it is breakfast for dinner, all the better.