She suggested that I should check up on Ending the Day Where It Began about "upscale restaurants that serve desserts that are variations of breakfast favorites. The desserts included using the milk from the bottom of a cereal bowl (after the fruit loops or whatever had soaked in it) to flavor panna cotta." I think she may share my memory that we were forced to eat up all the milk in the bottom of our cereal bowls when we were kids. I for one did not like it. The author quotes Pichet Ong, the chef and owner at the trendy restaurant P*ong:
“It makes sense to use the same ingredient pantry for breakfast and dessert,” said Mr. Ong, who tops chocolate-oatmeal cupcakes with browned-butter butter cream frosting with bacon fat and maple syrup. The distinction between muffins and cupcakes, he said, can be just a little sugar and vanilla.Then, there's Your Morning Pizza -- suggesting that one should eat savory dinner food for breakfast instead of sweet cereal, pancakes, and donuts. The author mentions pizza of course and also polenta, "black olives, quinoa, miso, dried tomatoes, sesame oil, bok choy, wheat berries, roasted carrots." No thanks. I'll stick with smoked fish when I don't want oatmeal with brown sugar or dry cereal. Never did like donuts that much for breakfast OR dinner.