I make breakfast pizzas with a fermented Neapolitan crust that takes two days until it's ready to use, or eggs with toasted home made bread, fruit salad with Bulgarian yogurt, toast with peanut butter, break fast tacos with cheese and beans, steel cut oats, all healthy but no exactly health foods, some left overs and fresh veg egg omelets, try to mix it up to keep the wife interested.
We used to eat out for breakfast three or four days a week at health food place, but the Pandemic ended all restaurant meals. It really brought up my kitchen skills as the groceries had so many shortages here in central Texas. We've got pretty picky about quality over cost. The little bit of red meat we eat is high grade but smaller portions are more satisfying. Tripled the amount of fish we eat, doubled the poultry. We have vegetarian dinners two or three times a week
We can go several weeks with out going to a restaurant these days. But we are buying and eating higher grade foods now and enjoying it more and saving a lot of moolah. I do 90%+ of the cooking.
The hot summer murdered my garden.
I have an indoor hydroponic system (Aerogarden), I plan on having tomatoes next summer. I can grow 'cherry' tomatoes well, but I haven't found a small sandwich sized tomato I can get to set. I get tons of blossoms, but no 'maters. Yet.
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