Breakfast holds a special place in my heart. The act of slowing down to make it may have saved my brain. A few months ago, during a period of major depression, I could barely get out of bed in the morning. After much trial and error, I discovered that telling myself “if you get up, you can make a nice breakfast,” was the only way I could wake up at a reasonable hour. Right now, I’m working on a project around slow breakfasts that I’m hoping to roll out in August, so stay tuned for that if you’re looking for a way to reset and ground going into the end of the summer season. Until then, make lots of granola!
Happy Wednesday, everyone! I felt fully convinced that it was in fact Tuesday this morning, thanks to the long weekend. Anyone else feeling a little disoriented?
For Memorial Day weekend, we drove out to Big Bend, which was both gorgeous and ill-advised considering the heat and crowds of other humans. After several days of road food, I came home wanting something super nourishing for my breakfasts this week — something full of fiber and, possibly, probiotic. And, if it had apricots in it (my favorite of late spring fruits) I wouldn’t complain. With these requirements in mind, I came across a New York Times recipe for blueberry buckwheat muffins that looked promising.