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May 24, 2008

What is it about breakfast foods?



In an earlier post I wrote about the new Granny's, an all-day breakfast place in Owings Mills. (It does other food as well, mostly American comfort dishes with a southern accent.) When I heard about it, I was struck with the similarities to Miss Shirley's in Roland Park.

Both seem to be hugely successful. And I think the same is true of that breakfast chain that moved into the area, First Watch.

And yet I'm one of the few people I know that likes -- no, needs -- to eat breakfast every day at breakfast time. Even my daughter says she isn't hungry when she wakes up. ... 


I'm not that interested in breakfast foods the rest of the day, but everyone else in the universe seems to be. The three restaurants I've mentioned are smart because they offer what diners do but in a nicer atmosphere.

Why is breakfast food so appealing the rest of the day? is it just because it's all the bad-but-oh-so-good foods like animal fats, high cholesterol proteins, carbs and sweets?

I don't get it. I don't even really get the appeal of brunch.


(Photo of Granny's chicken and waffles by Gene Sweeney Jr./Sun photographer)

Posted by Elizabeth Large at 3:31 PM | | Comments (10)


I'm with Gailor about mornings: have to up a while before food holds any appeal. But like you, I don't get brunch. I am a strict segregationist with respect to foods. What is the appeal of mixing waffles and steam ship round of beef. Either is great, but together? I think not. Now unlike you, breakfast foods for dinner can be a good thing (pizza for breakfast is okay, too.) But it has to be breakfast, not some odd mix (late brunch.) As a kid I could never understand why Shrove Tuesday dinners at church didn't have orange juice. I mean how can you not have orange juice with pancakes?

I'm with you on needing to have breakfast in the morning, Elizabeth, but the guys in my family can take it or leave it.

My son in college (now the newly minted graduate) told me at spring break that he was eating salad at every meal. "They have salad at breakfast?" Well, no, his first meal of the day was lunch.

"breakfast" is the ultimate comfort food. Mix meatloaf with eggs - yum

OMG - is that photo of ONE ORDER of chicken and waffles? My arteries are clogging just looking at it (and there's probably not even any syrup on the waffles yet, although there does look to be some powdered sugar).

I like big breakfasts on the weekends, as hubby and I can skip lunch. During the week, I usually have something light in the morning like a cup of yogurt and then eat a light lunch too.

I need breakfast when I first get up. I take so many allergy meds I have to have something on my stomache. And I suffer caffeine withdraw headaches without my morning coffee. But "heavy" breakfast items--pancakes for instance I can't do in the am--but perfect for dinner.

I'm happy to have traditional breakfast any time of the day but like it best very late at night.

Most of the week, I'm usually on the coffee for breakfast meal plan. On a good weekend morning though, when I have a bit of time to get the coffee going and nowhere to be for a few hours, I really like cooking up something. Pancakes and bacon, sunnyside eggs with sausage, hashbrowns with a bit of onions and peppers thrown in for good measure. Maybe even taking out the waffle iron and doing waffles from scratch.

The appeal of brunch for me is that it puts the main meal of the day at a little past noon. I can then have a light supper around six or seven. But that only works time-wise on Sunday for me.

Eggs, grits, and Rapa scrapple, whole wheat toast and orange juice, yum! I could eat that for any meal...

I'm not a breakfast person either, but have been choking down oatmeal every morning in attempt to "get healthy and prepare your body for a baby" ick. Any suggestions? I'm open to anything, as I've never really been a breakfast person. I hear miso soup is a good choice. Thoughts?

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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