Breakfast, or the concept of a “proper breakfast,” can be unpredictable. I like it that way. When I feel inspired, I like rummaging around the pantry and refrigerator for unexpected muffin, scone, or pancake ingredients. I might use up some fresh fruit, chop some chocolate, stir in a bit of brandy, or break apart a stale baguette. When I am feeling less ambitious, I might just reheat leftover macaroni and cheese, or grab a bagel from the local deli, or both. I leave myself open to either option—I consider myself a breakfast optimist, and I never plan in advance.

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