also a late to the game japanese breakfast-listener; wrote her off as interchangeable with any of today's female dreampop stars, but now i can't stop listening to the latest, like a real Old.
more importantly: love how you describe kasha as fetid (100% true, yet alluring), but not as much as i admire this post how you delicately and seamlessly weave death, grief, food.
my most comforting breakfast is cream cheese and jam on toast, a favorite of my mother's long before before it became fancy.
Thank you, that means so much. When I found Japanese Breakfast it was definitely overshadowed with a fast obsession with Porridge Radio which I now realize means I’m having some sort of love affair with food named female indie stars. I found them both on Pitchfork like a real (Chicago) Old too.
We eat a lot of kasha at home. To boost the protein, after toasting the stuff (if you get the untoasted kind it tastes much better if you toast it before cooking), add an egg or two and cook it so it gets stuck all over the outside of the groats. Then cook it as usual with water or stock and serve with savory toppings. Yumm! Even the kids like it :)
also a late to the game japanese breakfast-listener; wrote her off as interchangeable with any of today's female dreampop stars, but now i can't stop listening to the latest, like a real Old.
more importantly: love how you describe kasha as fetid (100% true, yet alluring), but not as much as i admire this post how you delicately and seamlessly weave death, grief, food.
my most comforting breakfast is cream cheese and jam on toast, a favorite of my mother's long before before it became fancy.
Thank you, that means so much. When I found Japanese Breakfast it was definitely overshadowed with a fast obsession with Porridge Radio which I now realize means I’m having some sort of love affair with food named female indie stars. I found them both on Pitchfork like a real (Chicago) Old too.
We eat a lot of kasha at home. To boost the protein, after toasting the stuff (if you get the untoasted kind it tastes much better if you toast it before cooking), add an egg or two and cook it so it gets stuck all over the outside of the groats. Then cook it as usual with water or stock and serve with savory toppings. Yumm! Even the kids like it :)
I've heard of this preparation with eggs, but haven't tried it. Sounds like it could be a great make ahead breakfast for next week!
Love your sense of humor
Good to know that it's sneaking through the cracks!