B.F.D.* (*Breakfast for Dinner) by Kelly Montgomery October 23, 2015 by Jill Foucre 2 Comments As a young mom, many years ago, I would often on occasion prepare Breakfast for Dinner, which, loosely translated, means “what we’ll be eating when it’s 6pm and I have no idea what I’m going to put on the table (again) and I didn’t quite make it to the grocery store (again) and I’m still in my pajamas (again).” Breakfast for Dinner was a go-to for a reason. It was a rare occasion when I couldn’t cobble together a satisfying meal from what could be found in the refrigerator and pantry. In those days, a breakfast in the evening was the result of an epic meal planning fail. As time went by, “breakfast dinner” became something else entirely–my kids’ most requested meal; one I began to plan for and intentionally include in some weekly menus. When this shift occurred, my B.F.D. game stepped up considerably. With a little foresight and a decent grocery list, I was able to dabble in more sophisticated breakfast offerings, some of which were more involved than many of my non-breakfast standbys, most of which received an enthusiastic thumbs down from my children. They didn’t want fancy frittatas. They had no interest in blintzes or benedicts. They didn’t see the point in trying to fix what in their opinion wasn’t broken. What they craved was good old-fashioned breakfast fare. And one of their favorites was waffles. Our favorite waffle recipe is from the book that came with the waffle maker I bought 20-some years ago. We’ve tried others, but haven’t found one that we like better. Sour Cream Waffles 2015-10-23 11:23:08 Print Ingredients 2 eggs 1 cup sour cream ¼ cup butter or margarine - melted 1 cup buttermilk 1-1/2 cups all purpose flour 1 t. baking powder ½ t. salt ¾ t. baking soda Instructions Combine eggs, sour cream, butter (cooled) and buttermilk. Beat until smooth. In a separate bowl, combine flour, baking powder, salt and baking soda. Slowly add dry ingredients to liquid mixture; stir until well blended. Batter will be slightly lumpy. Bake according to directions provided with your waffle maker. By Kelly Montgomery Adapted from Vitantonio Waffle manual Adapted from Vitantonio Waffle manual Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Beth says October 24, 2015 at 8:55 am Our mom started working after our father died. She’d get paid on Fridays, and the refrigerator could get pretty empty by the end of the week. Good news for us! It meant we’d have breakfast for dinner on Thursday nights. Like your kids, we *loved* BFD, and the simpler the better. Scrambled eggs and white toast? Yum. Thanks for writing this nostalgic post, Kelly. Reply
Beth says October 24, 2015 at 11:10 am I probably should add that our lives were pretty pedestrian back then –having breakfast for dinner seemed wildly exotic to us! Reply