Breakfast for Dinner

On Wednesday nights, David's dad drives into town after work and takes us out to a fancy local wine bar that has an awesome happy hour ($2 mussels) and some pretty good fluffy soft white bread.  This isn't the best bread in the world -- it clearly lacks the most important ingredient in bread-making, which is time, but makes up for the lack of time with yeast and fat, and as a result is dense yet soft and not very crusty.  Nonetheless, it's good for what it is.  We usually eat the bread along with our mussels, slathering it with butter, and dipping it in the mussel broth.  Occasionally, though, there are a few slices left when we get ready to leave, and a few weeks ago I swallowed my shyness and asked the bartender if we could take them home.  Now I'll take it home anytime there are at least two slices left over because I have found that, much like challah, it makes excellent French toast.  French toast is a bit much for breakfast or lunch, though, especially on weekends, when David doesn't eat breakfast or lunch at all, so I have begun making it for dinner when we are able to snag some bread, usually alongside an egg dish (last night I made piperade, which was awesome).  On these occasions, I tell David we are having breakfast for dinner.  Having never before heard the term, David was a bit skeptical the first time, but my French toast quickly won him over.  So the other night, when I asked the bartender to bag up the bread for us, I mentioned that we would be having breakfast for dinner the next evening.  Both the bartender and David's brother responded, "I love breakfast for dinner!"  David was flabbergasted -- who would have thought that not only do so many people enjoy eating breakfast foods at night, but we all refer to it in the same way!

Comments

[V Chris Carlson]

I love breakfast for dinner, too. It tastes so much better then.