Alzheimer’s Drug, Breakfasts of Yore.

I just read an article about Alzheimer’s and the possibility of reversing it. They are still only at the stage of testing on mice but have some encouraging results. Quite frankly I think they should be testing it on humans anyway if there is the slightest hope of reversing this devastating disease. It is something which has scared me for years as at least a couple of people in my family have ended up with dementia or something similar, certainly a loss of cognition. There is absolutely nothing (in my opinion) more depressing and upsetting than a close relative who is basically fit in every way but is unable to remember things and eventually not even able to remember their loved ones. For the loved ones it is also very difficult to cope.

The other morning Matt commented because I was having cheese (on toast) for breakfast. It made me start thinking about when I lived at home with my parents. We used to have wonderful breakfasts mainly because of my father because he certainly didn’t want cereal every day, nor anything else constantly. With the result we might have salt belly of pork then herrings rolled in oatmeal and fried. Could be salt brisket or smoked ham. Smoked haddock with a poached egg on top or kippers. Devilled lamb’s kidneys or fried lamb’s kidneys with bacon and egg. So many different things – of course we had porridge (oatmeal) sometimes too. My father ate his with salt, not sugar. I tried it once, no thank you. There was also kedgeree I remember.  Of course we had sausages, eggs, bacon, mushrooms and fried bread in various combinations with other items. I used to like fried crumpets too. One thing we never had, and in my day never heard of for breakfast, was Heinz Baked Beans. Thinking of these things makes me feel very nostalgic for such breakfasts bearing in mind that I mostly eat cereal these days. I’ve just had supper and now I’m hungry.

I find green beans can get boring so I was particularly interested in this recipe from Kraft.

Bacon and Balsamic Green Beans  

There's only one thing that could make this fresh green bean and pepper salad with balsamic dressing better. That's right: bacon!

8 servings, 3/4 cup each

Ingredients
1lb. fresh green beans, trimmed
1/4 cup  water
1/2 cup  halved yellow pepper strips
2 Tbsp.  KRAFT Balsamic Vinaigrette Dressing
10 slices  OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces
1/3 cup  chopped red onions

Make It
COOK beans and water in large skillet on medium-high heat 4 min. or until beans are crisp-tender and water is absorbed, stirring occasionally.
ADD peppers and dressing; cook and stir 2 min.
STIR in bacon and onions; cook 2 min. or until heated through, stirring occasionally.
Kraft Kitchens Tips
Variation
Prepare as directed, using frozen green beans and covering the skillet while cooking the beans just until heated through. Drain beans if necessary, then return to skillet and continue as directed.
Variation
Prepare using red or orange pepper strips, and/or KRAFT House Italian Dressing.

Have a great day