The traditional New Year's Day feast amounted to the celebration of a beginning, yes. It also signaled an end:
After a couple of weeks of eating as if I were in competition, I have come down from my tower of excess and resumed some semblance of moderation. This, despite my credo: Moderation in all things. Including moderation.
I do feel good and righteous and am able to work and play longer when I start the day with one of my breakfast constructions. This is an early-morning counterpart to a kitchen-sink soup; whatever is around and tasty and maybe healthful on a given day is what goes into the construction.
A gift shipment of pecans increased my stash enough that I'm able to go crazy with nuts. And, though the fiber cereal is roundly disparaged as "cardboard" by some foodies, I like the stuff. The creamy whiteness is not whipped cream; it's yogurt.
On some days, I add cow's milk; on others, soy milk. I've tried rice milk. Too watery for me. The construction parts in the picture can be adapted to many of my favorite breakfasts, including quinoa and brewed oatmeal – oats soaked in milk for 30 minutes – and a winter favorite, steel-cut oats, cooked into a porridge.
So, away with the big fat holiday leftovers for breakfast, the full cholesterol meal of eggs, bacon, English muffins slathered with butter. Hail to the cardboard! Until the next day of celebration.