Hot Breakfast in a Hurry

By David Hu

Growing up, both my parents worked outside the home. But despite their busy schedules, they always found time to make a home-cooked meal for breakfast and dinner. For breakfast I especially remember pancakes, muffins, waffles, French toast and sunny side up eggs and rice with Portuguese sausage (a Hawaiian favorite).

As I get older, weekday breakfasts have become much less elaborate but I do try to make an effort. I’ve found two keys for weekday breakfast success: either make-ahead breakfasts like granola, or recipes with very few ingredients like breakfast burritos or healthy smoothies.

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Around the World Breakfast Memories

By Sandy Hu

When Dave was seven and Chris was two, we took them on their first trip to Europe. Since they were so young and likely to forget the experience, I made them a travel scrapbook incorporating a collage of tickets, brochures, daily diary and photos.

And since food can evoke a powerful sensory memory, when we got home, I replicated for the boys breakfasts we had on our vacation, having tucked away appropriate props in my suitcase: chocolate milk packets, little jars of jam, and sugar packets decorated with famous French paintings from our hotel in Paris. From Amsterdam, I had purchased fake Delft egg cups.

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