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Cooked breakfast

February 5, 2011

A cooked breakfast looks after itself – the only complexity is in the timing. Having spent a number of hungover Sundays engaged in the elaborate kitchen dance that underpins the search for the perfect cooked-breakfast-hangover-cure I now leave the whole process to muscle memory.

H steps in at the end to cook his potato waffles and fried egg, both of which I eschew. I’m happy with bacon, sausage, beans and toast – the true core of breakfast. Mushrooms, tomatoes, black pudding and the rest are for hostels and greasy spoons, the traditional homes of the fry-up. Our arteries earn a minuscule reprieve as we grill the bacon and sausages.

I have a primitive superstition that breakfast-for-dinner fends off the following day’s hangover. If nothing else, it ensures we have a substantial meal to absorb the alcohol.

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