When the boys were in the house full time, we had breakfast for dinner every Thursday. I almost always made a large breakfast both weekend days too. Now, with a virtually empty nest. We go out for weekend breakfast or breakfast for dinner at our local cafe much more often. I still make my husband the same "lunch" for his work week on Sunday nights. 5 containers... He has the same thing every day around 9:30 am. Home made english muffin(toasted), hand mixed fried sausage patty, scrambled egg patty and slice of American Cheese. Sometimes some bacon added if I have it already cooked. He takes it apart and nukes it at work. 1/2 c pineapple sometimes with halved grapes or berries added. I don't know how he eats the same thing every day! Every month, every year.. Lol He likes bacon, egg and cheese toast sandwiches on the weekend too lately.

It is going to be a very odd combination of leftovers. Pizza, a porkchop, shrimp stir fry and salad. There is just enough of everything for hubby and I to make a meal. I will be happy to use all of it up and get it out of the refrigerator.

Such a variety of lives-I love the little peeks at what all of you do! We are staid boring boomers who eat between 6-6:30 while we watch the evening news. Have done that forever, it's just our habit and now that we are retired it has not changed. At the other end, I wake up usually around 6 - 7 am and MUST have breakfast immediately. I truly marvel at folks who don't/can't eat in the morning. I get physically ill pretty quickly if I don't get some nourishment first thing. I figure it's probably due to my genetic glucose management body system; lots of diabetes in the family and though I don't have that I do have some hypoglycemic tendencies. I get shaky, headaches, then nauseated if I go too long without breakfast. For me, annual fasting bloodwork is a nightmare especially now that I live 50 miles from my lab. This summer there was a mixup and I didn't get the blood drawn till 10:30 am, after waking up at 5 am and getting to the lab at 7:15(!) I always take orange juice in a cooler and wash down a couple of tylenol with it then go get a big lumberjack breakfast somewhere, but bloodwork days are lost days-I feel horrible no matter what.

Our favorite salad is the one the waiter mixes together tableside at the Columbia restaurant, even though I often make it here. It’s a meal. Make the dressing a day or two in advance. “The Columbia’s Original “1905” Salad™ was selected as “One of America’s Top 10 Best Salads” by USA Today. In the 1970s, this flavorful salad was the Columbia’s answer to the ubiquitous salad bar. Created by waiter Tony Noriega in the 1940s, it was adapted by the Columbia. The Columbia kitchen designed a new dressing that features Worcestershire sauce, lemon, and Parmesan cheese. When the president of Lea and Perrins heard that the Columbia was his biggest customer, he investigated and ate an Original “1905” Salad.™ He soon discovered the salad’s delights for himself. Salad Ingredients 4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces 1 ripe tomato, cut into eighths 1/2 cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp) 1/2 cup Swiss cheese, julienne 2" × ⅛" 1/2 cup pimiento-stuffed green Spanish olives “1905” Dressing (see recipe below) 1/2 cup Romano cheese, grated 2 tablespoons Lea & Perrins Worcestershire Sauce® 1 lemon Preparation Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads. “1905” Dressing Ingredients 1/2 cup extra-virgin Spanish olive oil 4 garlic cloves, minced 2 teaspoons dried oregano ⅛ cup white wine vinegar Salt and pepper to taste Salad Dressing Preparation Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.