BREAKFAST TRADITIONS (another in my Blowing on Embers series)
Breakfast: the most important meal of the day, they say.
Always the first one up in the mornings, Mother made sure we had a good breakfast to start our school days off right. In those days before frozen waffles, toaster pop-ups, or smoothies, breakfast was a pretty big deal. And we never rushed out of the house without it.
Our breakfasts were varied. There was that old standard: bacon, eggs, and toast or similar combinations of protein and carbohydrates. Sometimes we had oatmeal and cinnamon toast; other mornings it might be Cream of Wheat; occasionally pancakes or waffles were on the menu, though most likely on the weekends. And sometimes we went into the kitchen to nothing more than dry cereal and milk. I was never much fond of cereal days—those were the days when my stomach started growling by mid-morning.
By my calculation, while we children were living at home, Mother prepared nothing short of 10,000 breakfasts. When my youngest brother left the nest for good, Mother made an announcement to our father: she was retiring from breakfast duty. From that day forward, before he left for work, Daddy made his own breakfasts (willingly, I might add) before Mother gave a thought to getting out of bed. If not for the cat pawing at her face on the pillow every morning, Mother might have remained in bed for a sinfully, but well-deserved, long time.
But back to breakfast. In addition to all that typical morning fare, there were two dishes in our breakfast repertoire that were, I believe, unique.
One was reserved for one day and one day only each year—Christmas. No one was allowed in the living room where the tree and presents were until we’d all eaten breakfast, and that breakfast was always the same: strawberry shortcake. I loved strawberry shortcake as a dessert and thought it was even more special as Christmas breakfast. As I look back on it, I think there were two reasons we were served this delicacy on Christmas morning. The first, and maybe most important, was that it was quick and easy. For one day a year, Mother didn’t have to get up extra early to have breakfast on the table.
The second reason was perhaps a little more wily. What kid wouldn’t be thrilled to have dessert for breakfast? If we were just as eager (or almost) for breakfast as for presents, and if breakfast was just as much a part of our holiday tradition as the rest of that big day, then there wouldn’t be any peeking under the tree before the parents were ready. There wouldn’t be any whining (well, not much, anyway) for everyone to hurry up so we could finally open the door to the living room. Whatever the reason, that strawberry shortcake breakfast was always a success.
The other unusual breakfast we had on occasion had a regional basis. Mother grew up in the Great Smoky Mountains of southwestern North Carolina, a place where blackberries grow profusely on the mountainsides. Along with her mother and three sisters, she spent many afternoons picking blackberries, so many that they were able to can plenty of jars for use in the winter. And one of the ways blackberries were served in her home was stewed with a little sugar and poured over homemade buttered biscuits. It was a breakfast treat summer or winter.
Mother kept this breakfast tradition alive in our South Carolina home. We didn’t have access to fresh blackberries and frozen blackberries weren’t to be found in the freezer aisles in grocery stores, but stores did carry canned blackberries. Not the blackberries in gooey thick syrup for pies, but just plain old blackberries packed in water. All Mother had to do was put them in a pot on the stove, add a bit of sugar and a little more water, and heat them until the berries were warm and the sugar dissolved. In my opinion, there’s just nothing better than a plateful of biscuits, halved and buttered, smothered in blackberries, and swimming in that purple liquid. Mm-mmm good!
Needless to say, we’ve maintained both of these breakfast traditions in our home. And nothing has tickled me more than to discover that our now grown children have done the same in theirs. No doubt, one day some child in generations hence will look up to a parent and ask, “Why do we eat blackberries on biscuits?” or, “Why do we eat strawberry shortcake on Christmas morning?” and the parent will have no better answer than, “I don’t know. We just always have. It’s tradition.”
And that’s just fine with me.