Food for thought

(Jan. 4, 2019) It’s that time of the year where resolutions are in full swing; my goal for 2019 is to lose 13 pounds.

I really do not have any excuses, I just need a big helping of willpower.

Does this new declaration mean I will survive on carrot and celery sticks, heck no. Will I consider replacing my chardonnay with water, I don’t think so. Am I going to shake my bootie in Zumba and show these 20-year-old’s what’s it all about, not hardly.

There is no great mystery to my weight gain. I need to work on portion control and buckle down when it comes to breakfast. I either skip breakfast entirely which can lead to bad habits or I feast on diet colas and leftovers from dinner for my morning meal.

Sometimes thoughts take one to a subject that is not unexpected. While we are on the subject of breakfast, are you familiar with the history of breakfast? A little food for thought can be quite interesting.

You have probably heard that “breakfast is the most important meal of the day.” But you probably do not know that breakfast as we know it today did not exist for centuries.

The Romans did not start their day with a first course. They usually consumed only one meal a day. In fact, breakfast was frowned upon.

According to an article, “How Breakfast Became a Thing,” by Alex Mayyasi, in medieval Europe, breakfast was only a luxury for the rich, only a necessity for laborers, or was more likely skipped.

In America, it is believed the colonists did eat a limited breakfast but it was after hours of morning chores.

Historians tend to agree that breakfast became an established custom once workers moved to cities and became employees who worked set schedules. During The Industrial Revolution, where workers put in a full day’s work, breakfast made its way onto the pages of culinary history.

At the turn of the 20th Century, breakfast was revolutionized once again by American John Harvey Kellogg. He accidentally left a batch of boiled maze out which went stale. Wasting was not an option, he passed it through some rollers and baked it, creating the world’s first cornflake.

By the 1920s and 1930s, the government was promoting breakfast as the most important meal of the day. However, World War II changed the availability of many foods and the theme of breakfast lost a little steam.

But the post-war years and the economic boom of the 1950s instantly put breakfast back into the limelight. Toasters, instant coffee and pre-sugared cereals not only became an instant success but a must for American households.

Steak and eggs are one of my favorite breakfasts. A juicy ribeye steak cooked no more than medium-rare, two poached duck eggs, and home fries makes this girl sing “alleluia.” But is this going to help me obtain my goal?

Losing weight is not about being on a diet, it is a way of life. I can still have my ribeye but replace the fried potatoes with a salad or sautéed mushrooms. If you want to take it up a notch, substitute the eggs with tiny quail eggs sunny side up.

The bottom line is you have alternatives and it is up to you to chose what is best for you. As they say, variety is the spice of life and keeps your menu interesting. Enjoy!

Steak and Eggs


1 (10 ounce) ribeye steaks

1 cup Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried crushed rosemary

2 tablespoons canola oil

Quail Eggs

12 quail eggs, room temperature

cooking spray

nonstick skillet

1. Place steak and Worcestershire sauce in a Ziploc bag and marinate for 30 minutes. Do not refrigerate.

2. Using a whisk, mix salt, pepper, garlic powder, onion powder and rosemary in a small bowl.

3. Shake off excess Worcestershire, and coat steak with dry seasonings.

4. Heat a cast-iron skillet over high heat until very hot, about 3 minutes. Add canola oil and swirl so it coats the bottom of the pan. Add steak, and cook until each side develops a nice sear and the temperature of the meat reaches medium-rare. Transfer to a cutting board and rest.

5. In the meantime, using a sharp knife, remove the larger end of the quail egg and allow the raw egg to carefully slide onto a plate. Repeat this process for the rest of the eggs. (Their shells are very fragile and you will not be able to crack them like a chicken egg.

In addition, quail eggs cook in no time, so they must be put into the pan at the same time or they will cook unevenly).

6. Heat a small nonstick skillet over medium-high heat, spray with cooking spray.

7. Very carefully, slide the quail eggs onto the hot skillet and cook until whites are set but yolks are still runny. Remove from heat and divide evenly between two plates. Garnish with a dusting of kosher salt and freshly ground black pepper.

8. Slice steak against the grain and divide evenly between the two plates. Serve immediately.

* Quail eggs can be ordered through Amazon. Also, Harris Teeter on occasion carries them.

Serves 2

Secret Ingredient – Will. “People do not lack strength; they lack will.”

– Victor Hugo

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