I was recently surprised to find several easy recipes for making yogurt with coconut milk. “Ha! I thought, how smart and easy, why didn’t I think of that sooner.” Our fresh goat’s milk is minimal during the winter. I have only one doe I’m currently getting one quart from. I purposely left her fresh, so I can have milk available if my own breast milk is not enough for our growing 7 month old. I have been giving him a small amount of goats yogurt each day because he seems very interested in food and yogurt is easier to digest than just plain milk (it’s practically pre-digested by the good flora). As a family we enjoy making smoothies with any additional yogurt. And now we are happy to have smoothies made with coconut milk. Thankfully, most babies can handle coconut milk, so if the goats yogurt is not enough, Yosi can enjoy some of our coconut milk yogurt too. Yogurt and kefir is so easy to make. And if you use a cooler to “incubate” the milk, you don’t need electricity to make your own creamy probiotic! Simply put your yogurt in jars with lids screwed on after adding your culture. Put jars in a cooler leaving space between each jar. Pour near boiling water in the cooler around all the jars. Close lid and cover with a towel for about 12 hours.
I didn’t use a thermometer when heating the milk. I just watched for when the milk is near boiling and turned the heat off. I’ve made this recipe several times now and it has worked just fine. Sometimes, I even mix coconut milk and goats milk and it tastes great too. I must say the beef gelatin really helps give it a nice texture! Some folks may not care for the unique taste of fermented coconut, that said, this recipe tastes best in smoothies or with homemade Grain-Free Granola.
After reading Kim Brenneman’s Large Family Logistics, Ani, Yosi and I have recently adopted a new weekly routine, an afternoon tea party. Usually, we enjoy sitting together sipping tea and nibbling on whatever treat we made together with the ingredients we can find in the pantry for that week. I love how it slows us down and gives the kids quality time with mama. This week was a little different; we wanted to share our tea time with our neighbors.
Ani and I found a recipe in her new cookbook and had a blast dressing up our simple deviled eggs into little white mice with currant eyes and radish tails. Then we blended cream cheese, sour cream and a handful of butterscotch morsels (sent in my mom’s most recent care package) into a rich dip for our strawberry hearts and blueberries!
After our afternoon nap, we warmed up the tea kettle, and made some fancy Ceylon tea with honey and raw goat’s milk for cream. Ani made her friend’s their own place-mats with her artwork. And I used another item from my mom’s box for the table-cloth: a red Indian Sari. The only thing missing were fresh flowers.
Our guests arrived at 4 pm, dressed well and very mannerly and with a bouquet of flowers for Ani. She was tickled pink! We sat down after everyone had a good laugh over the kosher egg mice. Everyone was happy and smiling and enjoying the special treats. The boys left the table with Ani to dance to the classical music playing while I talked more with my friend, their mother.
Overall, it was a great success, and Ani and I look forward to more great tea parties. Some alone and some with guests. I really encourage mothers near and far to plan one with their children and take the time to let the children participate in preparation, party and clean-up. Sit back and enjoy life’s simple pleasures with your treasures from Yah! Cheers!
Yesterday while buying groceries, I just couldn’t get myself to purchase the natural beef jerky. It was almost $8 for 6oz. So I purchased a 2lb hormone-free beef roast for $8 instead, with the hopes of making my own jerky when I got home.
While looking for recipes online, I noticed that most folks use steak to make jerky. But all types can be used as long as you trim off all noticeable fat. I used this recipe with photos for a guide.
Slice the meat thinly (1/4 inch). I didn’t pay much attention to cutting with or against the grain. I just cut it all different ways, as you can see in the photo.
Soak the meat in a marinade overnight. I used 1/2 cup natural soy sauce, 2 T. kosher Worcestershire sauce, 2 T. sea salt and 2 T. brown sugar (but maple syrup or honey would be better).
The next day, place several pieces of meat per wood skewer. Put one oven rack on the highest level and another at the lowest level. Place aluminum foil on the bottom rack to catch drips. Use the top rack to hold your skewers and allow you meat to hang.
Bake on your lowest setting in your oven for 2-6 hours. Check meat for desired consistency. It should be dark brown or burgundy in color.
Store in a plastic bag in freezer or refrigerator and eat within two weeks of making. It tasted soo delicious, I doubt it will even last a week!
Enjoy! I’m going to try making salmon jerky next and then goat jerky.
Several days ago, my friend from Colorado sent me a recent article by Flylady.net. I thought it was such a great idea, I just had to share it with others. Here’s what she had to say about making pantry space for food storage:
Even if you have no pantry space, you can easily make pantry space out of almost anything–like the linen closet. What do you do with the linens? Here’s where you need to declutter. First, only two sets of sheets per bed. Why should we store several sets of sheets anyway? That’s crazy. They never get all used. You will have one set obviously on the beds, put the other set (folded very spare and flat) and store it in-between the mattress and box spring. The case of too many sheets solved!
After reading her idea, I quickly gathered up all my sheets, put the best between my mattres/box spring and saved the rest in my sewing box for making quilts. So now I can use my linen closet for the extra food that doesn’t fit in my kitchen cupboards.
We will be getting our first efoods order soon. At first I was a bit hesitant to join efoods because I wasn’t too trilled about their product line. The prepackaged meals are items we would never buy at the store. The only real reason we are investing in these packaged foods is because of their storage life. The meals last about 15 years. You just can’t find any foods that will provide nutrients after 15 yrs. at your local grocery store. We do have things like nutritional supplements, coconut oil (10 year shelf life), grains, lentils and beans in our reserves but if something actually happens someday, we may get pretty tired of only eating sprouts made from our grains. So by adding a few orders of efoods we will have a bit more variety and I don’t have to worry about shelf-life. If you are interested, check out efoods here: efoods global
Here in the States, this time of year, chickens are producing well and you may have an abundance of eggs. Here is a great satisfying recipe to try when you have a chocolate sweet tooth and a excess of eggs to enjoy.
10 oz dark chocolate chips or bar
2 tablespoons unsweetened cocoa powder
6 tablespoons water
1 tablespoon peanut butter (optional)
12 free range eggs, separated, at room temperature
1 cup sucanat or rapadura or brown sugar
½ teaspoon sea salt
Preheat oven to 350 degrees. In saucepan, on very low heat, melt chocolate, cocoa powder, peanut butter and water together, stirring often. Allow melted chocolate to cool while blending the egg yokes, 1/2 of the sugar and salt for about 3 min. Combine chocolate mixture with creamy egg yokes. In a large bowl, beat egg whites until stiff peaks are formed. Then beat in the rest of the sugar until stiff peaks are formed again. Gently fold the egg whites into the chocolaty mixture, take note to not over mix.
Butter two 9 inch cake pans or like my case, since I have little kitchen ware, use one large cast iron skillet. After buttering, I placed a circle of parchment paper on the bottom of the pan for popping the cake out easily. Pour batter into pan.
Bake for 15-17 minutes or until the cake has puffed high and the surface is dry to the touch. Cool cake on a rack for several minutes and enjoy.
Instead of frosting, we ate our cake with sliced strawberries and a tad of maple syrup. The cake tastes great by itself too!
A few years back I followed the anti-Candida diet by Bee. Bee created a awesome milk-like drink with eggs, which is very soothing and satisfying. Infact, after eating an abundance of scrambled or boiled eggs during my pregnancy, now I find myself only wanting this drink. And my 3 year old loves this milk in the mornings when we first wake up. We drink it more often in the winter when our goats are pregnant and we are not getting any fresh milk. Try it, experiment and enjoy!!
While heating water in tea kettle or pan to boil, place the rest of the ingredients in blender or food processor. If you do not have some type of blender, place ingredients in a jar and use a hand-held blender. Blend ingredients until well mixed. While blender is still on, pour boiling water over the egg mixture. Blend until nicely mixed and frothy. Sometimes I use 1 whole egg and 2 egg yokes because the whites really make the milk frothy. This milk also tastes fine with only one egg if you are short. Keep in mind if you have never had coconut oil before, to start out with very little because it may make you feel nauseous from its strong anti-bacterial properties.
If there was a power outage in your neighborhood for the length of a day, how much of your household appliances and gadgets would be useless?
After a few good outages the past few years, I’ve grown to dislike the electrically powered appliances and tools we own. These include both small and large items such as, a sewing machine, a hot water heater, a grain grinder, an oven, a washer and dryer etc. It’s not that I don’t appreciate electricity. I don’t doubt how wonderful the invention of electrical current is. However, I think that independent solar/wind/water generated power is the ideal situation.
But we do not live in an ideal world. Many are unable to attain independent homemade power because of cost and lack of knowledge and resources. But because of the days in which we live, I believe it is foolish to rely on our local power plants. One small step at a time we should move closer to owning and using non-electric tools and appliances around the house. I also must make mention that I do not just want to make do with the products we find at Wal-Mart. It is essential that we find items that will last a lifetime.
My own list of ideas include:
Learn to enjoy sewing by hand, become very proficient at stitching fast and very well. I’ve heard stories that our great-grandmothers sewed beautiful small perfect stitches that created durable clothing, quilts and crafts.
Use a clothesline during warmer months, and a indoor drying racks throughout the year.
Use dry land farming irrigation techniques for garden instead of relying on well water being pumped.
Make lots of homemade candles and invest in an Aladdin lamp or other non-electric lighting
Learn to work with leather, investing in a few essential leather tools.
Eventually invest in all the expensive items such as, a wood burning stove for heating and cooking, non-carpeted floors dismissing the need for a vacuum, a hand-pump for the water well and a gas fridge and a well designed root cellar.
More thoughts to come. Please share anything you have found or thought of.
We use coconut oil for more than cooking at our house. With the naturally occuring anti-bacterial, anti-fungal, anti-viral and anti-candida properties, coconut oil is a good friend in our home. Remember, coconut oil is not a bad fat, though for years it was given a bad rap. It is full of saturated fats and medium chain fatty acids which are very important for your brain, heart and digestion. See Mary Enig’s A New Look at Coconut Oil for more info on the health benefits of coconut oil. Also see Research on Coconut Oil for info on the negative campaign against coconut oil.
Here are several uses for extra virgin coconut oil:
Lotion Coconut oil not only moisturizes your skin, it heals and protects it. When applied topically, coconut oil absorbs into you skin and through your cells, protecting the skin from sun damage and free-radicals formation (which is what ages your skin). It leaves your skin soft, by moisturizing and removing dead skin cells. Many have found relief using it for skin diseases, sores and wounds when applied topically, because of its anti-bacterial nature.
Hair Care Use coconut oil to control dandruff as well as moisturizing your scalp and ends by rubbing through your hair before washing. Every few months I spread it though my hair, put my hair in a braid and allow it to moisturize as I sleep. The next morning wash and style your hair as usual. It works wonders!
Lubricant Coconut oil is an awesome lubricant both for squeaky doors and intercourse. Try it, it works great!
Yeast Infections The natural anti-bacterial/fungal properties make coconut oil perfect for applying on yeast infections. It is safe for both internal and external use as well as using while pregnant (when most women are prone to yest infections).
Candida When taken internally, beginning with a minimal amount and gradually increased, coconut oil helps kill candida. Candida thrive on carbs, so while using coconut oil for killing candida, limiting carbs is ideal. If you suspect you have candida, see a list of Candida Symptoms as well as Bee’s Healing Plan
Animals Recently, I just tried using coconut oil for my chickens. I noticed some very watery stools coming from several of our new chickens, I sprinkled a few teaspoons of coconut oil over their feed. That was several days ago, and since then I haven’t seen any fresh watery stools. Coincidence? Not likely with how well coconut oil kills bad bacteria!
Teet Rub Instead of dipping my goat’s teats in a store bought solution before milking, I rub coconut oil over her teets as well as my hands. I do make sure to wash her utters first with a rag that has been sterilized under boiling water. My method is: wash with rag, rub with oil, milk with hands. Coconut oil is the perfect thing to use for utters, and breasts for that matter, it moisturizes while it cleans.
Diaper Rash Diaper rash is usually a sign of an allergy either from foods or from a certain diaper brand or soap. However the occasional rash can be treated with coconut oil and then allowing the bum as much access to air as possible.
Beard Moisturizer My hubby specifically wanted me to mention how well coconut oil works on softening his beard. It really is nice to touch his beard after using coconut oil…especially for kissing! He usually rubs coconut oil on his beard during his shower or before bed.
In order to simplify meals in our house, for breakfasts and snacks we make up a warm bowl of gluten free porridge. Having the same thing for breakfasts may seem boring but in reality it is a comfort that never leaves me wondering “what will I make for breakfast today”? My dear husband prefers his Gluten-Free Coconut Granola but my little one and I eat this hot cereal instead. And have enjoyed it for almost a year now without getting tired of it.
In Africa, some tribes eat millet porridge every single day and sometimes at every meal. They are very healthy and thriving because they prepare their grains and seeds in a way that increases nutrient absorption and digestibility. Eating porridge with raw milk, butter or coconut oil, sea salt and a small amount of natural sweetener like raw honey or stevia and an added egg makes for a complete meal.
As a kid we ate grits all the time but with a high metabolism, I always got hungry after an hour. We ate our grits with sweetener but no butter. Unfortunately carbs do not hand on long but the attition of fat causes them to not only fulfill hunger longer but also assist in slowing down blood sugar levels. Growing children especially need good fats like eggs and coconut oil in order to be healthy.
Here is how we prepare our Everyday Porridge: First choose which grains or seeds you like to use. Quinoa, Brown Rice, Buckwheat, are just a few to choose from. For two people I grind about 3 cups of grain each week for our porridge. I store the flour in a jar in the fridge and take what I need each day. For brown rice and buckwheat it is not critical to soak your flour over night but amaranth, quinoa and millet must be soaked overnight (See: Why Soak Grains and Seeds).
For Unsoaked Grains: For 1 serving, Place about 1 cup of cold water in a saucepan. Sprinkle about 1/2 cup ground grains into the water and stir in one egg. Heat over medium heat until thick. Add desired raw milk, sea salt, sweetener and fat (butter or coconut oil). Do not skimp on the fat, that is your body’s longest burning fuel!!!
For Soaked Grains: Stir soaked mixture into about 1/3 cup of water and proceed with directions above.
Normally, for breakfast and snacks I eat my Everyday Porridge recipe but occasionally I sneak a small bowl of my hubby’s gluten-free granola. Here is a recipe I perfected for him since he dose not care for porridge. He likes it warm out of the oven with milk. As always, feel free to adapt and experiment as you wish.
2 cups shredded coconut, unsweetened
1 cup gluten-free flour from ground brown rice, buckwheat, corn or quinoa
1/2 cup seeds (flax, sesame, hemp etc)
1/2 cup butter
1/4 cup extra virgin coconut oil
1/2 cup organic peanut, cashew or almond butter
1/2 cup honey or sucanat
1 teaspoon sea salt
1 teaspoon vanilla
Note: if you are using corn, millet or quinoa flours, it is important to soak the flour for several hours in an acidic environment (see Why Soak Grains). Soak 1 cup of flour in about 1/2 cup water with a T. of lemon juice or in a 1/2 cup of yogurt.
Mix all dry ingredients in a large bowl. On low heat, warm the butter, coconut oil, peanut butter, vanilla and sweetener in a saucepan. Pour liquid over dry ingredients and mix well. The mixture should be wet enough to stick together but no more than that. Add more shredded coconut if the mixture is too wet. And more peanut butter or oil if too dry. Bake at 200 degrees for about an hour or until dry. Stir every half hour. Enjoy with raw milk!! Or try it with stewed apples for a treat.
Here in NW Montana, many refer to this time of year as Dandelion season. Our back pasture as well as every other patch of ground around town is overflowing with bright yellow Dandies. Ani and I spent some time this week collecting several plants along with their roots in order to dry and make tinctures. Regarding the health properties of Dandelions, About.com puts it simply: Dandelions are a great dietary source of calcium, vitamins A and K, plus the antioxidant lutein, which is important for healthy vision. Dandelions are natural diuretics and detoxifiers.
Thankfully my friend sent me a recent page from one of her books that depicts the “right” Dandelions to pick. See image below to be sure of what you are picking. Don’t let those “weeds” go to waste. Happy collecting!
Here is a fun gluten-free treat to make for lunches or quick grab snacks. Put on your apron and put you little one up to the counter, these nuggets are easy and tasty! Always feel free to adapt and create your own variety of this recipe.
In a large bowl mix together:
1 pound ground chicken
2 gloves garlic, minced
1 teaspoon sea salt
any spices you prefer, I used 3 Tb, minced cilantro, a dash of onion powder and curry
In a smaller bowl crush about 3 good handfuls of corn or rice chips (preferably non-GMO) as finely as you can with the bottom of a jar. Or crush them in a plastic bag with a rolling pin. You should have about 1 1/2 cups worth of crushed chips. Add additional sea salt to this mixture if desired.
Preheat your skillet on medium to medium high heat with 2 Tb coconut oil and 2 Tb tallow. While waiting for the skillet to heat, stir two eggs together in a small bowl. Prepare an assembly line in order to first shape small nuggets with the ground chicken mixture, next dunk the nuggets into the egg mixture and then dip thoroughly into the crushed chips. Finally place each nugget onto the skillet and allow to cook until browned and crispy on each side about 5 min. Keep the little ones far away from the skillet, maybe near the chicken mixture.
Set fried nuggets onto a paper towel until all nuggets are cooked. Enjoy with mustard or another naturally fermented or cultured dip, such as homemade Ranch dressing made with herbs and raw creme fraiche. Store in freezer or fridge and heat by re-frying them in more coconut oil or tallow. Please note: fried foods as well as corn/rice chips should be eaten as an ocassional treat. The high cooking temperatures used in making both fried foods as well as chips causes the foods to become difficult for our bodies to digest.
This is a recipe given to me from a friend, but I have adapted it quite a bit for easier digestion and nutritional benefit. Please feel free to experiment with it yourself. So far it seems pretty flexible with experimentation. I am pretty sensitive to both cow dairy and gluten so I bake this cake for a treat for my hubby and for friends! See the following article if you are unfamiliar with pre-soaking grains: Why Soak Grains and Seeds?
The following day or several hours before you intend on eating the cake pre-soak the following in a bowl, well combined:
1/2 Cup extra virgin coconut oil
1/2 Cup butter, softened
1 Cup or 8 oz package of Cream Cheese, softened
1 Cup Rapadura or Sucanat
1 1/2 Cups unbleached white flour
1 1/2 Cups whole wheat flour
Please note: You are welcome to add additional whey or lemon juice but the sourness of the cream cheese should create a good break-down environment for the flour.
The next day or at least 7 hours later, blend together in larger bowl:
1/2 Cup additional Rapadura
6 eggs
1 teaspoon salt
1 teaspoon vanilla
Once well combined, stir in the pre-soaked flour mixture a little at a time until smooth but do not over mix.
You are welcome to stir in chocolate chips, poppy seeds, or dried fruit at this point.
Pour thick batter into greased and floured bundt pan (I have used all sorts of pans too and they work pretty well.)
Bake at 300 degrees for 1 1/2 hours. Enjoy with butter or just plain!
Last summer our family was planning on moving overseas, so we began making preparations by selling or giving away most all our belongings. We didn’t have much to begin with but we did not want to bring furniture and kitchen gadgets with us. A change of plans from my hubby’s employer later hindered the “moving overseas” idea. So we were still in the States but with very little left of our possessions. Thankfully we had been living with family before the big move so we didn’t really need too much. However making our move to Libby MT instead of overseas, sure changed the way I use to think about needing “things.”
We moved into an old farm house equipped with lots of storage and space and ironically we had little to unpack. A mattress, no bed frame, a coffee maker and 1 mug, 1 cast iron skillet, no other dishes or utensils, a few clothes, no washer or dryer, two computers and some books, no other furniture or wall hangings. The first few days were a bit frustrating learning how to cook without much of anything, but let me tell you….I realized how much WE REALLY DON’T NEED! I’ll admit a few necessities have been purchased like a shower curtain and some dishes but we have been fortunate to find out how much we can live without. I have learned that I can estimate ingredients fairly well when cooking and don’t need a measuring cup. I’ve learned how to hang up clothes to dry on an indoor clothesline. I’ve learned that my hubby is pretty content with simple meals (he’d eat eggs at every meal everyday) and so many of my old appliances like a food processor aren’t truthfully necessary.
Most of our past belongings were things I felt like we needed but if I choose to adjust my life a bit, they aren’t. It’s the adjusting part that is so hard for us Americans. For instance what if we decided we would only make meals that didn’t require utensils for eating. Families in Africa eat millet porridge with their hands, and Indians scoop up their Dahl with chapati (flat bread). They do it in a clean way mannerly way, so why can’t we? And do we really need 12 dinner plates, when we have a family of 3? To tell you the truth we would have to stop by the thrift store for more bowls and plates if we had a guest….or I would just have to prepare finger food.
It seems weird that I would encourage people to take on a “live with less” approach, especially when many can afford “more.” But it really isn’t about money, though money is a factor for some, living with less actually makes life easier, less cluttered and less busy. I’m tired of the American image of living with every gimmick and plastic China made product that supposedly makes life better. Do we REALLY need what the media says we need? If you think that the answer is yes, just take a look at the lives of families in rural Russia, India, China, Africa, South America. Our ancestors who lived before processed foods and massed produced plastic actually lived healthy, happy, self-sufficiently and wisely.
Here is a list of some things I’ve learned to do without, just for some ideas:
Sweeteners, I do use a bit of stevia (or honey as a rare treat) for a few things but I do not put sweetener in my daily porridge, in yogurt, in my teas, etc.
Evening dessert, I grew up with a German Grandma who believed every dinner meal must be accompanied by each food group and a fresh baked dessert. It takes a while to ignore the craving for something sweet after your meal…but if you consider it is most likely candida cravings, meaning if you give candida a carby meal they will thrive, then you may think otherwise. Try the Asian and Middle-eastern way of drinking mint tea after your meal.
A rubber spatula, and many other utensils. A strainer, an egg flipper, some knives, a can opener and my hands work pretty good for our family’s needs. You can peel veggies with a knife instead of a peeler.
A dryer. Someday if we ever learn to where less clothing, a wash board would be my dream. But for now we wash our clothes in a regular electric washing machine and then use a indoor or outdoor clothesline.
Wall hangings and alot of furniture. We recently received a table and chairs and a couch from friends but had been contently using the ground and pillows for our table and couch. I do love to see pictures of loved ones so I tape them on the fridge, seems like other wall hangings are just too expensive for me to buy. I would rather see family artwork anyhow.
I nice “new” looking house. As long as my house is clean, I’m happy. Buying paint, lawn, decking, new flooring, pretty curtains etc. just doesn’t seem as important to me as feeding a few hungry children around the world.
A food processor or blender. I use to love making nut butters, salsas, sauces and smoothies with my food processor but after giving mine away, I’ve realized I can truly live without it, I just have to adjust my regular meals a bit.
According to 2,000 Down Home Skills, eggs can be preserved by coating the egg with lard or any other clean grease, (coconut oil, or tallow should work just as well) and then packed in bran.
Carla Emery states that it is best to not wash your eggs at all in order to retain the naturally occurring gelatinous film protecting the egg. Not only does washing eggs cause them to spoil sooner but bacteria present on the outside of the egg can penetrate eggshell pores easier when there is water/liquid for it to travel in. From my own observation it may be best to store eggs unwashed until right before you crack it open for use. For preservation of unwashed eggs, Emery suggests refrigerating fresh eggs in a plastic bag for up to 2 months (use the oldest eggs first). However, if you have acess to a root cellar or basement where it is naturally cool and damp store your eggs in oatmeal or sawdust (small end down) in a plastic container or crock. Again you can also use a refrigerator if you have space.
Just an FYI, chickens tend to lay more eggs in the spring than any other time of the year so think ahead and store when you can because during the darker months of winter you will have less egg production.
I was recently surprised to find several easy recipes for making yogurt with coconut milk. “Ha! I thought, how smart and easy, why didn’t I think of that sooner.” Our fresh goat’s milk is minimal during the winter. I have only one doe I’m currently getting one quart from. I purposely left her fresh, so I can have milk available if my own breast milk is not enough for our growing 7 month old. I have been giving him a small amount of goats yogurt each day because he seems very interested in food and yogurt is easier to digest than just plain milk (it’s practically pre-digested by the good flora). As a family we enjoy making smoothies with any additional yogurt. And now we are happy to have smoothies made with coconut milk. Thankfully, most babies can handle coconut milk, so if the goats yogurt is not enough, Yosi can enjoy some of our coconut milk yogurt too. Yogurt and kefir is so easy to make. And if you use a cooler to “incubate” the milk, you don’t need electricity to make your own creamy probiotic! Simply put your yogurt in jars with lids screwed on after adding your culture. Put jars in a cooler leaving space between each jar. Pour near boiling water in the cooler around all the jars. Close lid and cover with a towel for about 12 hours.
In order to simplify meals in our house, for breakfasts and snacks we make up a warm bowl of gluten free porridge. Having the same thing for breakfasts may seem boring but in reality it is a comfort that never leaves me wondering “what will I make for breakfast today”? My dear husband prefers his 
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