One of the things we've discovered in our adult life is a true appreciation for breakfast. Now, we're from hearty midwestern stock, so we've always had an liked a breakfast that would, in our great-grandma's words, "stick to our ribs," but that was generally a once-a-week deal, at most. Eggs (courtesy of Becks and Posh), pancakes (courtesy of 101 Cookbooks), bacon--all that was reserved for Sunday. So our childhood habit of a simple bowl of cereal extended well into adulthood--and, in fact,
got even worse, as we allowed ourselves to indulge in all the ultra-sugary cereals that were denied to us growing up. Then, about a year or so ago, we decided maybe there was something to that whole "wheat allergy" diagnosis, and breakfast became a meal again. Since then we've gone through several iterations on the perfect breakfast plan, leaving omelettes behind when we got worried about the teflon in our non-stick pan (any hints on how to properly oil a pan so you can flip the omelette in a plain steel pan are greatly appreciated, as we can't seem to master that art), so we switched to oatmeal and fruit, leaving that in our wake for steak and eggs (scrambled or fried), jumping over to a protein smoothie regimine--with all sorts of reversions, switchbacks and combinations of those, as the mood has struck us. And in this shift of waking hours, we've discovered we like a nice breakfast at home. We like chatting with the spouse over the paper, we like the stillness of the day, we like our morning tea. So while we won't go so far as to say we're morning people, we will give a shout out to what we feel is the most tranquil meal.

Our jaws nearly hit the keyboard when we saw what Rae over at Bunnyfoot was doing. What, we thought, this can't be! Someone in this day and age actually still cans? She has earned our utmost respect and envy, as those cherries look mouthwatering now -- we can only imagine how spectacular they'll be in the middle of January. Then we were shocked when Alder brought up wine
coolers. What's going on? Our time-reversion worries were unfounded, though, as his post is actually about an encouraging wine trend happening now. Whew.

More hints that it is summer comes thanks to Tea, who visits a sustainable farm on her summer vacation, while Greg struggles with his corn perfectionism and All The Marmalade talks edible flowers.

Lastly, it simply wouldn't be the food blog round-up if we didn't pass along interesting cheese blogs. Thanks to Mighty Foods for the link to Cooking Up A Story's look at making artisan
cheese.

Pic is from a breakfast series by Shuna at Eggbeater.