Call it indulgent but pretty much every Sunday that Bill and I are in town we make his oat cakes for breakfast, accompanied by a number of accoutrements–especially when blueberries are in season. For a truly decadent breakfast, our meal includes the Four B’s: nitrite-free bacon, buttermilk, blueberries, and Bellinis.
My task is to put the water on the boil for pressed coffee and get the bacon going.
Meanwhile, Bill mixes up the oat cake batter, using buttermilk in lieu of rice milk, which I save after making butter from our raw milk. (As I’ve mentioned before, his cow dairy allergy is toward pasteurized products, but he can tolerate anything made with raw milk.)
Then I play line cook and keep the oat cakes hoppin’ on the griddle.
While I wait for the pancakes to cook I mix up our Bellinis—peach puree and Prosecco made from “Bellini Baubles” that I’ve stashed in the freezer from the season’s white peaches. Sometimes I add a spoonful of Palazzolo’s Lemon Zest Sorbetto to the peach puree before adding Prosecco.
As long as I have some on hand, I throw in a few raspberries, too.
Once the oat cakes and bacon are done, we serve them with whatever berries are in season—still blueberries and raspberries this time of year in Michigan. I also top mine with homemade raw milk yogurt that I’ve strained during breakfast prep.
“You do this every Sunday?” you might ask. We sure do. Not always with Bellinis. And most of the year without berries. Only half the time with bacon (gotta keep our meat consumption under control!). And about six months with buttermilk. That’s because this is the time of year we get double the milk from our herd share, while cows are lactating. Once their production slows (around December), we’ll go down to half a gallon a week….just enough to use in my coffee and maybe make some yogurt.
But what I think is even more important is that Bill and I share in the cooking—not just Sunday morning breakfast, but many of our meals. We learn things from each other, we spend time together, and we cook for ourselves. I think it’s something people in our country could do more of. And the best part is about half the year we enjoy our meals–sitting down–outside on the patio and surrounded by Nature.