Shooting up bad guys is easier on a full stomach.
Remember those advertisements from the 70's and 80's for the sugary breakfast cereal with the words "Part of this complete breakfast! Of course the bowl of cereal was pictured next to milk, eggs, toast, and fresh fruit, rendering the cereal somewhat superfluous. You could put a brick next to the eggs, toast, milk and fruit and legally make the same claim. But as kids we grew up on the sugary stuff, at which point we all went out to play, outside until dark, burning of each and every calorie (childhood obesity was pretty much non existent before gameboys). Was it nutritious? Heck no.
Mythbusters s decided to test the classic line "the box that cereal comes in is more nutritious" by feeding this type of cereal to lab rats and comparing the results to rats that had been fed mouse pellets made out of cardboard. The results were inconclusive due to the cereal rat devouring the other two mice like corn on the cob over the weekend. For obvious reasons, that show will never see the light of day.
But I still love a carb loaded breakfast early on Saturday morning. Lunch may be salad and dinner will be grilled meat and lots of veggies, but it's just not Saturday without a nice dose of sugar before heading outside to play hard.
Buttermilk Syrup with Bacon and French Toast
1/2 cup unsalted Butter
1/2 cup Buttermilk
3/4 cup white sugar
1/4 cup brown sugar
1 tablespoon honey
1 and 1/4 teaspoon Mexican Vanilla
1 teaspoon Baking Soda
For French Toast (for 2). Whisk a splash of milk into 2-3 lightly beaten eggs in a pie pan. Add a couple drops of vanilla and a dash of cinnamon. Dip each side of 4-5 slices of whole grain bread into it and fry on the pan in which you cooked the bacon, after removing most, but not all, of the drippings (you want just a sheen of grease to keep the toast from sticking).
For syrup - in large saucepan (it will foam up when you add the baking soda later), combine butter, buttermilk, sugar and honey. Bring to a boil, stirring constantly.
Remove from heat and whisk in vanilla and baking soda, stirring for a minute as it foams up. It will thicken as it stands but it's yummy straight up from the pan or will store in the refrigerator for up to a week. For variety replace the honey with maple syrup or add 1/4 to 1/2 teaspoon of cinnamon.
Great on pancakes, french toast, cream cheese pound cake or biscuits.