I have written in the past about my love of Indian black tea, hot and iced. Even in the heat of summer, I love to start the day with a pot of Darjeeling, Assam, or Ceylon—or my personal blend of same. In the picture above, you can see my cheap Japanese metal teapot, which has an insert for the loose tea leaves so they don’t end of floating in my cup.
Of late, I have drunk my breakfast tea with either mesquite or desert wildflower honey, and a squeeze of fresh lime.
Accompanying it is usually one of the following:
Quesadillas with pickled rajas de jalapeño chiles
Huevos à la Mexicana: Scrambled eggs with chopped onions, garlic, serrano chiles, and (when available) tomatillos
Toasted English muffin with melted cheddar cheese and Indian red chile powder
Slices of cheese with crackers, the type of cheese varying with the season
Jimmy Dean’s frozen biscuits with sausage
Steel-cut oatmeal with dried cranberries or cherries and a dash of maple syrup
Hominy grits cooked with a chicken bouillon cube with butter, sausage, and fresh ground pepper
Sourdough toast with butter and garlic (for when I have a sore throat)
I would love to have grapefruit, but, like many men of my age, I am on Lipitor (generic Atorvastatin) to reduce cholesterol. It doesn’t work when you eat grapefruit.
Accompanying breakfast is my home-delivered copy of the Los Angeles Times. I scan the national, international, and local news, but spend most of my time with the puzzles and comics page.
When I have a good breakfast—and I usually do—the rest of the day starts of on a good footing.
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.