It’s What’s for Breakfast

As a kid, my older sisters were always on a diet. On the contrary, my metabolism was faster than my calorie intake.

Wanting to ensure that I was big enough to play football, for breakfast my mom would feed me raw Old Fashioned Quaker Oats (not the 30-minute brand) with half-and-half for extra calories and as much real sugar (they had not invented sugar substitutes in the 60s) as I wanted (usually two or three tablespoons). Not only are whole oats more nutritious, but also eating them raw meant I could eat three times as much before they would expand in my stomach and fill me up.

I miss the days when carbs were my friend. Forty years later, my metabolism isn’t quite the same, and I can’t remember the last time I put real sugar on anything. Today when I indulge in carbs, it’s usually on breakfast.

  They say breakfast is the most important meal of the day, and I’m not going to argue with them (whoever “they” are). There is just something comforting about that early morning meal, especially when it’s prepared and served by somebody else in friendly surroundings. Whether it’s pancakes and thick bacon or fresh eggs and grits with country potatoes and biscuits with homemade strawberry jam, breakfast is simply the ultimate comfort food.

In our Rise and Shine cover story, we provide to you (in no particular order) 30 breakfast hot spots that we think are worth checking out.

From traditional favorites to newcomers and off-the-beaten path restaurants, all are sure to make your mouth water. From toasty, chewy bagels on the go from Yogi’s to a sit-down, unbutton-your-pants prime rib eggs benedict with green chile grits and jalapeño biscuits from Lambert’s, and all things in between, we’ve got just the place for you.

In addition, we have an expanded wedding section in this issue covering wedding attire, styling tips for the bride on her special day and a list of service providers from venues to invitations for the bride and groom. We also feature destination wedding and honeymoon locations that are out of this world. Well, mostly out of the country anyway.

And for a real change of pace, writer E.R. Bills takes you back to a legendary — and tragic — marketing ploy on the part of the old Missouri-Kansas-Texas Railroad — the Katy. The idea was to take two surplus locomotives and let them crash head-on before thousands of spectators. Only things went a little wrong, as you will be able to see beginning on page 74.

While the many savory and scrumptious breakfast photographs and their delectable descriptions may leave your mouth watering for breakfast, this issue will not leave you hungry. Bon appétit!

Hal A. Brown