Maybe it’s the cooler weather, but every morning this week I’ve been starved.
One morning I ate waffles with blueberries and plain yogurt. It was almost perfect. Except the blueberries were frozen and after I defrosted them in the microwave, the juice turned the waffles mushy. Other than that, though, perfect.
Another morning I had a chocolate cupcake from Smith’s. The cake was moist, and the frosting thick and creamy. To top it off, literally, it had orange pumpkin and black bat sprinkles.
This morning I made Italian sausage, which in and of itself isn’t special given that I make bacon or sausage almost every morning for my meat-eating daughters. What was special, though, was that while pondering what I might eat with my sausage, I remembered a simple yet delicious breakfast item.
White bread toast with butter.
Remember how vanilla ice cream used to seem so bland once the newfangled flavors came out?
Think back to the glass counter at 31 Flavors. You ordered Rocky Road, Mint Chocolate Chip, Pistachio Almond, Jamoca Almond Fudge. Daquiri Ice with its light green-aqua color. Or Pink Bubble Gum with tiny pieces of real gum that you got to chew if you managed to store them between cheek and gum while finishing off the cone.
Maybe you ordered Blueberry Cheesecake (although you probably never made that mistake twice) or oldie-but-goodie Butter Pecan. But you never ordered vanilla.
Even French vanilla couldn’t redeem vanilla. (Did they mix egg yolks into regular vanilla? What else would account for that yellow-teeth color?)
Fast forward to the present. Just yesterday I bought Vanilla Bean ice cream from the gourmet ice cream section of my local organic grocery store. Vanilla beans have changed the face of vanilla ice cream.
Which brings me back to this morning.
What I realized while eating my chewy white bread toast (with lightly salted butter) was that peasant bread — or whatever you call that thick Italian or French country bread — is to white bread toast what the vanilla bean is to vanilla ice cream.
Peasant bread. The new Wonder Bread.