Craft Chat

A Few of My Favorite Things: Breakfast

Breakfast may seem like an odd choice for today, compared with the wintry themes I’ve been writing about lately, but recently I’ve been trying to cut out cereal as my go-to breakfast in favor of more healthy choices–even though cereal is quick, it’s really full of sugar.  When I was trying to gain back the weight I lost a few months ago, I made eggs and toast every day–scrambled, seasoned with lemon pepper, with cheddar cheese sprinkled on top–and that is still a favorite.  I’ve also tried steel-cut oatmeal, which warms me up on a cold morning–plus it’s delicious with honey on top!

But  my absolute favorite breakfast of all time is only available in the winter: Pomegranate seeds with greek yogurt!

Pomegranates have always been my favorite fruit, but I’ve never had to actually extract the seeds myself–growing up, my Dad always did the dirty work (thanks, Dad!).  It can be a bit intimidating.

I found a 2-for-$5 stand of pomegranates at Whole Foods, and I decided to go for it.  After some internet research, I donned an old t-shirt (this step is very important!) and got to work.

Here’s how I attacked the pomegranate:

Le Pomegranate
  1. Cut off the crown at the top.
  2. Using a big knife (I’m sure there’s a more technical term), make a cut across the crown, halfway through the fruit.
  3. Split the fruit open with your hands.
  4. Cut each half into two pieces, so you have four quarters.
  5. Holding the pomegranate over a big bowl, whack it with the back of a spoon.   (I didn’t think it would work, but it really does!)  The seeds will fall out, and the juice will splatter everywhere.  You may have to scoop out some stubborn seeds with the spoon.
  6. Don’t worry if there are some bits of membrane in the bowl with the seeds.  Fill the bowl with cold water, and the extra bits will float to the top. Swirl the seeds in the water, scoop out the unwanted bits, and use a slotted spoon to transfer the seeds to a container.

    The carnage

That’s all there is to it!

I like to eat my pomegranate seeds for breakfast with greek yogurt–normally, greek yogurt is too tangy for my taste, but adding the pomegranate seeds sweetens it up naturally and tastes really good!

Another use–this isn’t for breakfast, but pomegranate seeds also look really festive in a glass of Spumante or champagne–as demonstrated at my parents’ house in AL!

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