My treadmill appointment with myself has gone admirably well for an impressive time. In order to keep on schedule, I have established set times which I've assigned top priority. Success with this includes rest days, every third day. On those days, my Daily Task List has included Breakfast Out, a reward to myself. I never go, not for months.
At one time, going out for breakfast, while not a reward, had a useful purpose. Originally, I would take a review book to study for upcoming Board Exams while I ate. Later, it marked a weekend day off, one to sit at a counter with a familiar waitress serving mostly familiar men. I could not duplicate either of my two customary orders, blueberry pancakes or poached eggs with shredded potatoes. I would sample a variety of different places over time. In retirement, those mornings, not yet pre-empted by a treadmill priority, would often frame my day.
Economics and shifting personal choices took their toll. The place I gravitated to closed, but not before the expected waitress retired. The IHOP next door never provided a good experience. They didn't have a counter for solo diners like me. Prices rose. Another place that I kinda liked had me staring at TRUMP in a star in my line of sight, though they made simple eggs and potatoes quite well. Other diners seemed to slather the toast with some kind of spread in place of butter packets of the real thing. And my own coffee in my Keurig machine often surpassed what they poured from their carafe.
Despite Out for Breakfast on my to-do list periodically, I've largely opted to stay in My Space sipping some extra coffee or making breakfast in my kitchen instead. Assembling a nutritious breakfast has gotten easy, thanks to corporate ingenuity and some planning on my part. Eggs are one of nature's fast foods. Even with outrageous price increases, they remain obtainable. Cooking takes minutes. The restaurants used to serving eggs Benedict poach theirs better than I do mine, and never break a yolk with over easy, but I can do the basics with few glitches. Most, but not all, do hash browns better, but I can periodically find kosher latkes patties, which I can fry in the pan before adding the eggs at the end. My refrigerator has real butter. My bread supply usually includes English muffins or bagels, as well as reputable sliced bread. None of that Wonder Bread in my house. I invested in a good toaster. Occasionally, I have something from Morningstar Farms to keep my kosher breakfast looking like it has a classic breakfast meat. Once in a while I'll create an omelet. I sometimes have mushrooms at home, usually have cheese in the dairy drawer. The restaurants roll and fold better than me, though. Not professional, but filling and satisfying.
Making pancakes has gotten easy. Mixes require a half cup powder, a slightly smaller amount of water, a fork to stir, a pan to heat the batter, and a spatula to flip. They come out better than the ones they make at all the diners that have survived my favorite one. In my refrigerator, I keep real maple syrup and a bottle of commercial pancake syrup. The additives in the commercial mix, while probably best thought of as adulterants, keep my flapjacks fluffy. I presume diners make their own batters, though maybe some also use a similar commercial mix.
Other delicacies I can only make at home. When salmon goes on sale, I make gravlax. It takes a few days to cure, with some personal but brief attention needed morning and evening. Once made, I portion it to half pound sections, keep one refrigerated, freeze and then thaw the others. I slice it adequately. The price of smoked salmon has become prohibitive, even as lox pieces. Restaurant prices exceed what I am willing to spend on breakfast. When I have gravlax in the fridge, I keep bagels and cream cheese at home to make the classic sandwich. Not as good as when I could buy real lox, and bagels came from a bakery instead of a mass produced source, but still a worthy breakfast, or sometimes lunch. While I could put some of the gravlax with eggs, either a mixed scramble or an omelette, it never seems worth the trouble.
The food industry has made cereal easy. I've not eaten cold cereal with milk in ages, and don't miss it. But I like hot cereal. Farina, oatmeal, sometimes Wheatina. Farina and Wheatina I cook on a stove top. Takes minutes, needs some attention as it cooks. Then spoon into a cup, usually add a pat of butter and eat. Oatmeal has gotten easier. A variety pack often goes on sale. One packet, half cup water into a cup, then microwave for 90 seconds. This needs watching as the microwave needs to be stopped a few times as the mixture starts to boil over the cup. Fast and good. Minimal cleanup if I don't overflow the cup, nuisance cleanup when that happens. Sometimes I have grits at home, rarely make it. Occasionally order it out.
I'm not a juice enthusiast. At restaurants, orange juice seems expensive. At home, it needs to be purchased in an amount that will spoil before fully consumed. I keep oranges at home frequently, but don't eat them with breakfast. I usually have apple juice, but prefer to boil a cupful, add sweet spices, and drink that as a snack beverage. Juice is not part of my breakfast.
The one item I cannot duplicate are buttermilk biscuits. Pillsbury are expensive and lack the kosher certification I insist upon for home. Trader Joe's are kosher but expensive. I periodically make biscuits, using milk with vinegar as the liquid. I suspect my baking powder is long out of date, though probably adequate for everything I bake except biscuits. Mine just never become fluffy like the ones served at restaurants. They must have recipes, good ingredients, timers, and experienced chefs.
Making breakfast at home never seems intrusive. Driving to a diner, other than the one with TRUMP inside a star in my line of sight, mostly does. Since I go alone, intending to sit at a counter, usually by myself since my default diner closed, there does not seem an element of camaraderie to offset the cost and inconvenience of getting there. I will usually bring a pen, turn over the paper placemat to its blank side and jot notes to myself, but I could do that at my desk. When will Go Out for Breakfast lose its place on my Daily Task List? It probably won't. On occasion, I just want to be someplace other than my house. At one time that came in the early morning. As I learned that the early morning offers my top energy and mental hours, I have become very committed to being either in My Space or on a treadmill those times, not in transit. Might I grab lunch out instead? A slice of pizza, a hoagie to eat one half out and the other later in the week at a park? Might already be doing that. Cannot duplicate either pizza or hoagie at home. Food is only one component of where to dine. But for breakfast, it appears that any incentive to seek out a diner for either food enhancement or escape from my home no longer applies.