Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

Bananas are my go-to fruit to accompany pancakes. But apples are what I had so that's what I used. I lightly fried the apples in butter before I made the pancakes. They retained just enough crunch to complement the warm softness of the pancakes. A wonderful breakfast made possible by the pantry.

I had some shortcakes in the freezer. I pulled out two and baked them for breakfast. I added some sliced fresh peaches, a squirt of whipped cream from a can, and an omelet. A wonderful breakfast tasting of summer for which I am grateful.

I made peach shortcake for breakfast. Added to an omelet, this was a very satisfying meal. The box of peaches I bought have been outstanding. Summer is a wonderful time of year...

I decided to do something a little different. I made my whole wheat bread into a cinnamon roll. I used the standard formula---sugar would have messed up the hydration. I used some fresh peaches to complement my French toast. I should have used a little more cinnamon but it was a nice change of pace.

I haven't made waffles in quite some time. I use Rose Levy Berenbaum's recipe---I love its rich butter content. The first waffle was a throwaway but the rest were delicious and attractive, too.

I didn't need much for breakfast but I wanted a little food and a good dose of coffee. Chick-Fil-A is an Atlanta classic and they fit the bill. My honey biscuit was just right. My coffee was piping hot and refreshing. Thank you to the Chick-Fil-A crew for being there!

I needed something simple and fast for breakfast. The Dunkin Donuts at Toco Hill fit the bill. They don't have a drive-thru window so I had to go inside. The seating area was forlorn. A few people were politely in line. I ordered my coffee and bagel with cream cheese; a couple of minutes later they were ready to go. I took them to my car to enjoy and appreciate.

I used some of my goat quark from Shadowbrook Farms with my morning French toast. The tangy quark goes very well with whole wheat bread. The result is rich without being over the top.

I never use pancake mixes. However, I received this box and thought that these times are not ones in which to look askance at food. The results were pretty good. The pancakes were pretty thick based on just water plus powdered milk. Some sliced banana added a little sweetness and panache. I am grateful for my pancake mix pancakes.

I used my whole wheat sourdough bread to make my fussy french toast (soaked toast + omelet). This bread is both well-populated with airholes and with good tooth. I think that is a perfect combination for french toast, giving a result that is well-soaked but not mushy. I find this substrate superior to most of the challah that I have had for french toast. Here is a slice of the bread to show you the structure.

I needed to feed my new sourdough starter and decided to use the opportunity to make pancakes. I assembled the dough from starter, eggs, yogurt, and melted butter. Overall, the result was pretty good. The pancake had a good sourdough tang. They didn't rise a lot but this starter is new; we will see what happens in a month or so.

I have enjoyed huevos rancheros for breakfast at restaurants several times lately so I decided to make my own. In the interest of expediency I decided to use largely store-bought components: refried beans, crispy tortillas. I substituted sour cream because that's what I had. Because I forgot tomatillos I made some green sauce from blended green chiles and jalapenos. Despite this rushed, sloppy job, the result was great. I made it again the next morning. I plan to put this meal into my breakfast rotation.

The Moose Cafe, located at the Farmers Market, is my favorite breakfast spot in Asheville, to the point that I can't bring myself to eat anywhere else in the morning. The place draws huge crowds but their efficiency allows them to keep waits to a minimum without making patrons feel rushed. I decided to try something different for this visit so I ordered the fried chicken breakfast. The chicken was delicious. The gravy was flavorful, rich, and smooth. And that biscuit was my second---my first came from the basket that was delivered as soon as I ordered. I don't exactly deserve a hearty breakfast like this but it did help me through the drive back to Atlanta.

At the end of my stay at the downtown Des Moines Hilton, the hotel restaurant was the obvious breakfast spot. Park Street is designed with lots of windows for a cheery atmosphere that is mirrored by the staff. On the day before the Iowa caucuses, the restaurant was populated with both campaign and media workers. A beautiful setting. The coffee tasted great, too. Huevos rancheros was an unexpected treat. I wish they had thrown in one more crunchy tortilla but the flavors and textures were excellent.

The Moonrise Hotel is a modern hotel on the Delmar Loop in St. Louis. The hotel shares the loop's emphasis on fun. My breakfast was anchored by this very nice veggie omelet: tender eggs, fresh veggies. (I decided not to include cheese to avoid the calories.) The hash browns play a key supporting role with their cruncy outside, creamy inside. And the coffee kept coming. Very nice breakfast.

I spent the night in Syracuse, Nebraska, woke up, and looked for an easy, satisfying breakfast. The gas station beckoned. Dining in small towns seems to be slowly shifting away from standalone restaurants to multi-use locations like gas stations or grocery stores. A restaurant, particularly a breakfast spot, is an important social link in a small town. It seems that the best way to make them economically viable is to combine food with other activities. This gas station serves as a local convenience store with all types of items. The restaurant has a large seating area. I didn't have a chance to try this meat but it sure looked good. The menu was very complete: full breakfast, fried chicken, ice cream, a full coffee bar. Since my breakfast would take a few minutes to prepare, I started with a tender, sweet donut and a big cup of coffee. I don't typically eat something like chicken fried steak for breakfast but I was in the mood for a hearty breakfast. It was g...

I decided to make a banana sauce for my pancake. I started with butter plus a banana from the freezer. I next added a dollop of Chattanooga cask whiskey and let the alcohol evaporate. I finished the sauce with some maple syrup. The sauce gave me a very good mixture of flavor. The whiskey flavor remained to give a nice, edgy taste. The butter and maple syrup complement each other nicely. The bananas were of course the star.

I passed a stack of marscapone tubs in the store and decided to give it a try for breakfast. The consistency is of cream cheese, the taste funkier. The taste gives basic toast a different twist that is a nice change of pace. When combined with fruits, such as my classic combination of fried bananas and strawberry preserves, the funkiness subsides into the background.

I don't get to the Hub Cafe for breakfast as often as I would like. The food is great and the service is Midwestern welcoming. A chance to enjoy another beautiful midwestern sunrise is another reason to visit the Hub and its broad windows. I ordered this skillet for breakfast which I greatly enjoyed. It was hearty without being overwhelming and gave me a good variety of textures and flavors. The crispy potatoes went perfectly with the pork sausage underneath. Their bread is always excellent, pairing a crispy, carmelized crust with a tender, airy crumb.

A morning flight gave me the chance to try a different take on breakfast at Barbeque Kitchen. I found this pancake and egg breakfast to be quietly comforting, simple and nourishing. Service was, as always, very welcoming in a very Southern way. The Kitchen has been a mainstay of airport life for over a half century. Their ability to provide good food and welcoming service all day long, day after day, is the open secret to their longevity.