“Why do you keep eating bread and jam,” asked Father,
“when you have a lovely egg?”
“I like bread and jam,” said France,
“because it does not slide off
your spoon in a funny way.”
- Russell Hoban, Bread and Jam for Frances
Sometimes I feel a bit like Frances, eating bread and jam as much and as often as I do. Breakfast is always two oblong pains au lait, brioche buns, smeared with cherry jam. Every single day. While there is often cake on the kitchen counter and cookies galore in the pantry, when snack time rolls around (mid-morning, mid-afternoon, just before a workout), I find the jam and grab either the loaf of bread or baguette, the box of biscottes, or a slice of matzoh, heat up a café au lait and go to town. When out of town staying in a hotel, the basket of croissants and chunks of baguette are placed between us, and don’t we all feel that a croissant is the most luxurious breakfast treat? Well, I offer my croissant to husband, split the hunk of baguette in two, spread it with jelly or jam (cherry, orange) and start my day with bread and jam.