[Sca-cooks] Sweet or Savoury breakfast?

[Jeff Gedney]

>What is your preference?

when I have the time, and I am cooking for myself, I tend toward savory - eggs, fried coldcuts, toast, carmelized onion and cheese omlettes, stuff like that...

When I am cooking for others, it can be sweet or savory depending on the preferences of who is eating with me, sometimes its Eggs, or omplets, or even eggs with hamsteaks and redeye gravy, often it's cardamom french toast w/ maple syrup (the real stuff thank you, not that log cabin/mrs Butterworth's crap), but I still add lots of good smoky bacon. 

When I dont have time, it's usually a bowl of whatever dry cereal, though I _prefer_ weetabix (alas the wife hates it and tends not to buy it). 

This is not to say that I am above the occasional quite meal of hot tea and rye toast with butter and vegemite.

Anyone know where I can get "real" butter (guess that is "french" style) in the Southern Connecticut area? 

Capt Elias
-Renaissance Geek of the Cyber Seas

- Help! I am being pecked to death by the Ducks of Dilletanteism! 
There are SO damn many more things I want to try in the SCA 
than I can possibly have time for. It's killing me!!!

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Upon the hempen tackle ship-boys climbing;
Hear the shrill whistle which doth order give
To sounds confused; behold the threaden sails,
Borne with the invisible and creeping wind,
Draw the huge bottoms through the furrow'd sea,
Breasting the lofty surge: O, do but think
You stand upon the ravage and behold
A city on the inconstant billows dancing;
For so appears this fleet majestical,
Holding due course to Harfleur. 
  - Shakespeare - Henry V, Act III, Prologue