[chuckle of delight]
WHY are we so married to eggs and grain-products for breakfast, in this country? My new Austrian cookbook mentioned goulash (American spelling) for breakfast "over there" and i just had to do it. In the crockpot, all night on "low." I just cubed a beautifully-marbled chuck roast and threw it in with all the onions (sliced) i had in the house (2), a spoonful of paprika, a dash of vinegar, an open can of diced tomatoes i had in the fridge (about 2/3 of it, in place of the tablespoon of puree in the recipe), and some marjoram and caraway seeds. Voila, breakfast! Next time i need to add more caraway.
Now, for the love o' pete, will someone tell me why there are so damn many delectable-sounding desserts in this book?