Recently got my hands on a bottle of Beer Geek Breakfast, a coffee-infused oatmeal stout from Norwegian brewing company Mikkeller, based in Grimstad, Norway.

Super tasty, bold, clean finish, and aggressively coffee-flavored. Definitely a home run.


Banana pancakes today.

I took the easy way out, and used mix (2 cups mix, 1 cup of milk, 2 mashed bananas, and a little oil). I made a wildberry compote the way my Danish grandmother taught me the day she taught me to make traditional Danish porridge, and poured it on top of the pancakes.

Tory really liked his.

I opted to make a “pancake-wich” with mine, added a little peanut butter on top of the berry compote: PB&J pancakes FTW!

While prowling the aisles of my local Asian market, I stumbled across this breakfast porridge in one of the cold cases. I felt like trying something new, and longtime readers will know I think congee is something worth learning more about.

The ingredients were pretty interesting.

Because it was in the cold case, I wasn’t sure if I should eat this hot or cold, so I decided to try it both ways. (I’m pretty sure it was meant to be eaten cold, because there is a collapsible spoon in the lid.)

The cold version was more glutineous, more firm, and white-sugar sweet. A little too sweet, actually.

The hot version felt more familiar, almost like Irish oats in terms of texture, but more watery overall.

Ultimately, I think that I would like a savory version more, or at least a version sweetened with something with more flavor and depth than white sugar.

The Dexter


I’m a huge fan of Dexter. It’s pretty much the best show on television, and it seems like every season gets exponentially better.

The opening credits are also really great, and for a couple of years I’ve been wanting to put together a brunch menu based on the activities you see Dexter performing in the credits.

So, this morning I finally assembled all the ingredients.

I squeezed some fresh blood orange juice (if you want to do this for two, I’d suggest 6-8 oranges), and brewed what I’ve been laughingly referring to as “Dark Passenger” Roast (just plain dark roast coffee).

The aftermath was not unlike a scene from the show. Check out the splatter!

In the opening credits, you also see Dex enjoying some ham and eggs, with a reddish sort of sauce. I scored both sides of a couple of ham steaks (I went for honey, not maple glaze), and seared them in a hot pan.

I held the ham steaks in a 300 degree oven, and deglazed the pan with a tablespoon of bourbon and 3 tablespoons of water. Then I whisked in 3 tablespoons of hot sauce, and reserved the resulting pan sauce in a warm ramikin.

I rinsed the pan, melted a little butter in, made some eggs sunny side up, and plated the eggs and ham with some of the sauce.

It was pretty excellent.

Today, Tom shared his experience with a egg recipe from 1763. Learn how to make egg marmalade at CRUDITAS. A seriously weird dish, but maybe one you might want to add to an adventuresome breakfast table.

(Photo Credit: Tom Nealon)

I first read Tom Nealon’s work on his brilliant “De Condimentis” series for HiLoBrow, and started reading his blog CRUDITAS shortly after that.

(Incidentally, he also wrote the fantastic article “Golden Apples, Crimson Stew“, a brilliant explanation of Aztec foodways and ancient cannabalism.)

Eggs are the quintessential American breakfast food, so I wanted to share this 18th century French recipe for eggs from Tom’s site with you, because he is awesome and it is awesome.

Go. Read. Cook.

(and incidentally, this is BNB’s 100th Post!!!!!)