Traveling is always an eye-opening experience. But here's something that has confounded me for years - why hotels can't serve a decent breakfast. This must be an international problem as Clotide, from Paris, once lamented about hotel breakfasts on her blog
. Her post
"On Hotel Breakfasts and How Not to Have Them"
resonated so with me. She writes with passion on the predicament of scraping something decent to eat from the hotel offerings, volunteering her strategies and discussing the plight of hotel breakfast fare at a length I don't have the inclination to cover. But I do share her sentiments exactly. It seems to me doing a good breakfast is on par with doing a good deed - sending, each day, hundreds of people off nourished and pleasantly satisfied rather than loaded up on sugar from pastries, fruity yogurts, sweetened cereals, bagels, syrup and topped off with a bolt of caffeine.
I picked around at such a selection a few mornings ago. Happily, just hours later I arrived at a familiar destination where I was greeted by a quite delish latte and a nice white bowl of
. I had arrived at
, my all-time favorite coffee house and cafe in the the tiny Lake Michigan town of Douglas. It's not that The Respite serves no sweets and attracts only granola girls such as myself. In fact, the very best thing they serve are scones. It's the quality of the
and the pleasantness of the environment that makes The Respite, well, a respite indeed. From bikers to shop keepers, shoppers to artists, local women playing cards to a teenage girl and her mother reading, everyone enjoys a brief visit to The Respite.
As always, The Respite urges me, once home, to cook something I've experienced there. In previous years, it's been
, breakfast burritos, cucumber wraps, orange butter, green tea Arnold Palmers. This year, I'm resolved to make a batch of the SimplyCooking®
as soon as I get home. This recipe the
collaborated on and perfected as a
simple everyday recipe
for granola. Why I've gone all summer without my biscotti jar filled I'm not quite sure. But no matter. The recipe to be posted when I return.