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The ADVANCE, February 17,2021 /Page 2B
Breakfast
Month
Hot Breakfast
by
Loran Smith
Sometimes your memory
becomes fallible, but my recent ofF-
the-top-of-the-head recollection
is that we have experienced con
sistently colder temperatures this
January than in recent years.
January is a cold month for
us more often than not, but normal
ly there are sunshiney days coming
about intermittently which make
the first month of the year a little
more tolerable.
The average January tem
perature for Georgia is in the low
fifties. Blairsville’s average is 40, the
average for Middle Georgia goes up
about five degrees, and in South and
Coastal Georgia the thermometer
seldom dips below 60. We can ex
pect more of the same when Febru
ary comes around.
January and February are
months when we enjoy basketball.
Major League baseball camps open
up in February, which segues into
March when the weather teases us
because of the wind. A bitter windy
day in March is about the most mis
erable weather there is, especially if
it is accompanied by precipitation.
Interestingly, if my memo
ry has not lost all its credibility, our
biggest snows over the years have
come about in March. Nothing like
a good snow unless a power outage
has you sleeping on a sofa by the
fireplace. We Southerners do not
do snow very well, but it is nice to
build one good snowman every two
or three winters. And let the kids
get out of school for a day or two.
The winter months are
good for enjoying a hot breakfast.
February, by the way, is “national
hot breakfast” month. I’m for a hot
breakfast any time of the year, but
especially appreciate a hot breakfast
in winter.
To get your day started
with a nice walk, followed by a cup
of Chobani Greek Yogurt topped off
with a couple of fistfuls of blueber
ries and a packet of tasty almonds
is the ultimate in breakfast pleasure.
Then a fried egg and Hormel’s black
label bacon. I am aware that most
serious food folk will tell you to stay
away from bacon. You will find
some references on the Internet,
which suggest that bacon is okay.
All I know is that my late father ate
bacon most every day of his life and
made it past 92.
There have been periods in
my past when I did not eat bacon,
but a couple of strips with a fried
egg to start my day sure is good for
my mental health if not physical.
I have a friend who lives in
Pittsburgh, but grew up in nearby
Rutledge. When he spends time in
Athens, he never misses an oppor
tunity to find his way, early morn
ing, to the Mayflower restaurant
on Broad Street—bacon, eggs, grits
and toast.
This is a man, who travels
weekly throughout this country.
Dallas, Denver, New York, Califor
nia and points in between. He has
searched doggedly without success
for a restaurant like the Mayflower.
Over the years, I can re
member breakfasts in the Caribbe
an. Arise from a restful sleep, take
a walk on the beach and/or swim
in the azure waters, which is down
right inspirational—followed by a
fulfilling breakfast, featuring an as
sortment of fruits, cereals, eggs, ba
con and toast with guava jelly.
Guava jelly overwhelms
breakfast aficionados in the Carib
bean just as folks in South Georgia
swear by Mayhaw jelly. I’ve de
lighted in both, but would not rate
them higher than my mother’s fig
preserves.
A buttered croissant in
France with a generous spread of
Bonne Maman orange marmalade
in a setting overlooking the vine
yards of Bordeaux is hard to beat.
Then there is nothing like butter
milk pancakes, blueberry preserves
and amber maple syrup at many
restaurants throughout Ver- I
mont.
The best meal of the
day, without question, when
you travel in Great Britain is
a cooked breakfast. For many
Brits toast, muffins, or baps are the
daily breakfast choice. If you want
a breakfast treat, start your day with
a “cooked” breakfast. A cooked
breakfast, buffet style, makes for a
memorable meal: fruits, breads,
cheeses, potatoes, sauteed mush
rooms, tomatoes, eggs, English ba
con, cereals, juice and tea—simply
unforgettable.
I would fly to London or
Edinburg tomorrow for a cooked
breakfast, but given a choice, I’d
prefer to sit down with my mother
serving me her hot biscuits and
homemade sorghum syrup.
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