Is the corn on the cob, or creamed? In SA corn is called mielie and mielie pap (cornflour porridge) is an absolute staple at pretty much any time of day, depending on the sous (sauce) served with it.
I left porridge off the list. In Scotland the huge debate is whether you have it with salt or prefer it with cream and sugar, but in winter, you have it. Along with the rest of the Scottish breakfast, if you can. Food to stick to the ribs in winter.
Well, final offer Mimi, I AM good at cooking breakfast, all times of day or night. Full English - bacon egg steak sausages grilled tomato and mushroom - for me and Art while you and Molly grapple with unusual bits of edible creatures and obscure vegetables and turn them into rocket fuel.
Any other bloggers can choose which they prefer so long as they place their orders in advance.
Molly, my imagination IS a curse. You can't believe the scenarios I can dream up out of perfectly normal situations. It can be huge fun, of course, but there is a dark side.
I do try to channel it into harmless outlets but every now and then ... but phew, thanks for explaining
Molly, I was ruined for life by working for upmarket function caterers for about 15 years. When office lunches are a little extra put aside by the chef before it was delivered to the client and charged at about £100 a head, all you can face when you get home is sardines on toast for supper.
You can come for a cooking holiday any time you like
Elegsabiff Blog Comments (9,358)
Breakfast
Pat, so breakfasts are happy personal times for you