My main meal of the day is breakfast; and the most important component of my breakfast is a fresh pot of tea. The above photo was taken nine years ago, but I am using the same cheap metal Japanese teapot. I like it because it has a removable insert which captures all the tea leaves so I don’t end up pouring any in my cup. Visible in the upper left of the photo is a green and grey houndstooth-checked tea cosy, which I hardly use any more. After breakfast, I let my tea cool and, for lunch and dinner, pour the cold tea into a glass and add ice cubes. If I want to be fancy, I could also add Splenda, a little splash of dark rum, and a squeeze of lemon or lime.
My tea preference is almost always an Indian black, consisting of Ahmad of London’s loose teas, sometimes a mix of Darjeeling, Ceylon, Assam, and Brooke Bond Red Label tea. Right now, I am drinking pure Darjeeling, which I consider the best of Indian teas. When the coronavirus eventually subsides, I will shop for a high-quality Chinese Oolong from Ten Ren Tea Company for occasional entertaining.
At present, I add a bit of Mesquite Honey to the tea in my cup and a squeeze of lime.
Along with the tea, I rotate between steel-cut oatmeal with dried cranberries; grits with sausage, butter, and pepper; scrambled eggs with Serrano chiles; onion or sesame bagel with butter and cream cheese; my own kind of Welsh Rarebit on a sourdough English muffin with sharp Cheddar cheese and spicy red chile powder; crunchy peanut butter and jelly sandwich; sausage and biscuit; or, if I am pressed for time, just buttered toast.
It’s not much, but it makes an excellent start to my day. Martine and I usually eat breakfast separately, so I usually read the Los Angeles Times, concentrating on the comics, Sudoku and Kenken games, and (finally) the news.