I like carbs for breakfast. I can't help it. Eggs are great! But I prefer them for dinner baked in a rustic tomato chickpea stew. Or for lunch, poached over asparagus and baguette. But in the morning, with "my coffee" only baked goods will do. It is a lovely morning ritual. That being said, I try to keep it kind of clean by keeping my breakfast baked goods lower on the sugar and higher on the whole grain, fruit, and oat spectrums. My mom has continued to reap a huge harvest of rhubarb in her south-east Saskatchewan garden, so I continue to incorporate it into my breakfast.

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