We were having trouble coming up with something Grandson Bennett would eat for breakfast.
He doesn’t like scrambled eggs.
Or cereal that isn’t highly sugared.
Or biscuits. Or pancakes. He is living with us these days, so it was becoming a problem finding menu choices that he would eat.
Out of desperation, I suggested cinnamon toast. Bingo!
He eat the two pieces I made for him, then asked for two more, which I was happy to make.
The next day, Aaliyah asked for some. Then Kindra and then Melo.
And now, I am up to making about half a loaf of cinnamon toast every weekday morning.
My standard recipe is to slice four wedges of butter and four-square them on the slice of bread, then sprinkle sugar over the butter and dust it all with cinnamon.
Bennett, it turns out, doesn’t like lumps on or in his food, so he asked after a couple of days if I could make his butter “smooth.”
After experimenting, we discovered the recipe for Cinnamon Toast 2.0, which means that I butter the bread like for normal toast, with butter wedges, and stick it in the toaster until the butter melts.
Then I razor-strop the melted butter over the entire slice, sugar it and dust on the cinnamon. Order up.
It’s actually quicker than the original recipe and turns out that everyone likes it better that way.
Bennett with his food texture preferences is fitting right into the household.
Kindra doesn’t like shredded coconut, which she says makes it feel like she is eating hair.
Aaliyah doesn’t like the texture of beans and scrambled eggs and Melody doesn’t like the feel of tomatoes.
Some of my favorite foods, right there. I can’t imagine life without eating beans or tomatoes.
The only things I don’t like to eat are liver, garlic and macaroni. Liver and garlic make me hurl and the clammy feel of macaroni comes close.
Kind of complicates cooking something the whole family will eat and enjoy.
Fortunately, there is always cinnamon toast.