Why is pasta becoming a popular breakfast choice. How does eating pasta in the morning affect your health. What are some quick and easy pasta breakfast recipes to try. Can pasta provide sustained energy for the day ahead. Are there cultural differences in breakfast pasta consumption.
The Rise of Unconventional Breakfast Choices
In recent years, there has been a noticeable shift in breakfast habits, with many people opting for non-traditional morning meals. One such trend that has gained traction is eating pasta for breakfast. This unconventional choice has sparked curiosity and debate among food enthusiasts and nutritionists alike.
The concept of consuming pasta early in the day challenges long-held beliefs about what constitutes an appropriate breakfast. Traditional Western breakfast foods typically include items like cereals, toast, eggs, and bacon. However, the increasing popularity of pasta as a morning meal option suggests a growing openness to diverse culinary experiences and a willingness to break free from established norms.
Nutritional Benefits of Pasta as a Breakfast Option
Is pasta a nutritious choice for the first meal of the day? Contrary to popular belief, pasta can offer several health benefits when consumed in moderation as part of a balanced breakfast:
- Complex carbohydrates: Pasta provides a steady release of energy throughout the morning, helping to maintain stable blood sugar levels.
- Versatility: It can be paired with various nutritious ingredients like vegetables, lean proteins, and healthy fats.
- Fiber content: Whole grain pasta options offer additional fiber, promoting digestive health and satiety.
- Essential nutrients: Pasta contains B vitamins, iron, and folate, contributing to overall nutritional intake.
While pasta has often been vilified in low-carb diets, its consumption as part of a balanced meal can be beneficial. The key lies in portion control and selecting whole grain varieties when possible.
Debunking Pasta Myths
Are there common misconceptions about eating pasta for breakfast? Several myths surrounding pasta consumption have been perpetuated over the years:
- Pasta always leads to weight gain: When consumed in moderation and as part of a balanced diet, pasta does not inherently cause weight gain.
- Pasta is devoid of nutrients: While refined pasta may lack certain nutrients, whole grain options provide essential vitamins and minerals.
- Pasta is only suitable for lunch or dinner: There’s no scientific basis for restricting pasta consumption to specific times of day.
By dispelling these myths, we can approach pasta consumption with a more informed and balanced perspective, recognizing its potential as a versatile breakfast option.
Cultural Perspectives on Pasta for Breakfast
How do different cultures view pasta as a breakfast food? While the concept may seem novel in Western countries, various cultures around the world have long embraced pasta-like dishes as morning meals:
- Italy: While not common, some regions in Italy enjoy pasta for breakfast, particularly leftover pasta frittatas.
- China: Noodle soups and dishes are frequently consumed for breakfast in many parts of China.
- Philippines: Pancit, a noodle dish, is sometimes eaten for breakfast, especially during celebrations.
- Japan: Cold soba noodles are occasionally enjoyed as a light morning meal.
These cultural examples demonstrate that the idea of pasta or noodles for breakfast is not entirely foreign on a global scale. As culinary boundaries continue to blur, the acceptance of pasta as a breakfast option in Western countries may increase.
Quick and Easy Pasta Breakfast Recipes
For those intrigued by the idea of pasta for breakfast, here are some simple recipes to try:
1. Breakfast Pasta Frittata
Ingredients:
- 2 cups leftover pasta
- 4 eggs
- 1/4 cup milk
- 1/2 cup grated cheese
- Salt and pepper to taste
- Optional: herbs, vegetables, or cooked meats
Instructions:
- Whisk eggs, milk, cheese, salt, and pepper in a bowl.
- Mix in the leftover pasta and any additional ingredients.
- Pour into a greased skillet and cook over medium heat until set.
- Finish under the broiler for a golden top.
2. Savory Breakfast Pasta Bowl
Ingredients:
- 1 cup cooked whole grain pasta
- 1 poached or fried egg
- 1/4 avocado, sliced
- Cherry tomatoes, halved
- Fresh basil leaves
- Drizzle of olive oil
- Salt and pepper to taste
Instructions:
- Place cooked pasta in a bowl.
- Top with the egg, avocado slices, and cherry tomatoes.
- Garnish with basil leaves and drizzle with olive oil.
- Season with salt and pepper.
These recipes offer a starting point for those looking to incorporate pasta into their breakfast routine. The versatility of pasta allows for endless variations and personalization based on individual preferences and dietary needs.
The Psychology of Breaking Breakfast Norms
Why do some people embrace unconventional breakfast choices like pasta? The psychology behind breaking breakfast norms can be attributed to several factors:
- Desire for novelty: Humans naturally seek new experiences, including in their culinary choices.
- Cultural exploration: Increased exposure to diverse cuisines encourages experimentation with traditional meal structures.
- Flexibility in modern lifestyles: Remote work and flexible schedules allow for more personalized eating habits.
- Rejection of food rules: Some individuals consciously challenge societal expectations around meal compositions.
By understanding these psychological aspects, we can better appreciate the motivations behind unconventional breakfast choices and the evolving nature of our relationship with food.
Pasta for Breakfast: A Sustainable Energy Source?
Can pasta provide sustained energy throughout the morning? The complex carbohydrates found in pasta, especially whole grain varieties, offer several benefits for morning energy levels:
- Slow-release energy: Complex carbs are digested more slowly, providing a steady stream of energy.
- Improved cognitive function: Carbohydrates are the brain’s primary fuel source, potentially enhancing morning mental performance.
- Satiety: The combination of protein and fiber in a well-balanced pasta breakfast can help keep you feeling full until lunch.
To maximize the energy-sustaining potential of a pasta breakfast, consider the following tips:
- Choose whole grain pasta for added fiber and nutrients.
- Include a source of protein, such as eggs or lean meats, to balance the meal.
- Add vegetables for extra vitamins, minerals, and fiber.
- Control portion sizes to avoid overconsumption of calories.
By thoughtfully incorporating pasta into your breakfast, you can potentially enjoy sustained energy levels throughout the morning, supporting both physical and mental activities.
The Impact of Pasta on Digestive Health
How does consuming pasta for breakfast affect digestive health? The impact of pasta on digestion can vary depending on several factors:
- Type of pasta: Whole grain pasta offers more fiber, which can aid digestion and promote gut health.
- Cooking method: Al dente pasta may have a lower glycemic index compared to overcooked pasta.
- Accompanying ingredients: The addition of vegetables, lean proteins, and healthy fats can create a more balanced and digestible meal.
- Individual tolerance: Some people may find pasta easier to digest in the morning, while others may prefer it later in the day.
To optimize digestive comfort when eating pasta for breakfast, consider these strategies:
- Start with smaller portions to assess your body’s response.
- Chew thoroughly to aid in the initial stages of digestion.
- Stay hydrated to support the digestive process.
- Listen to your body and adjust your pasta consumption based on how you feel.
By being mindful of these factors, you can enjoy pasta for breakfast while supporting your digestive health and overall well-being.
Pasta and Gut Microbiome
Recent research has highlighted the potential benefits of pasta consumption on the gut microbiome. The resistant starch found in cooked and cooled pasta acts as a prebiotic, feeding beneficial gut bacteria. This process can lead to the production of short-chain fatty acids, which have been associated with various health benefits, including improved immune function and reduced inflammation.
Incorporating pasta into your breakfast routine may contribute to a diverse and healthy gut microbiome, potentially impacting overall health and well-being. However, more research is needed to fully understand the long-term effects of regular pasta consumption on gut health.
Overcoming Social Stigma: Embracing Pasta for Breakfast
Despite the potential benefits, some individuals may feel hesitant to embrace pasta as a breakfast option due to social norms and expectations. How can one overcome this stigma and confidently enjoy pasta in the morning?
- Education: Share information about the nutritional benefits of pasta with friends and family.
- Gradual introduction: Start by incorporating pasta into weekend breakfasts before making it a regular weekday option.
- Creative presentations: Experiment with visually appealing pasta breakfast dishes to challenge preconceptions.
- Cultural appreciation: Frame pasta breakfast as an exploration of global culinary traditions.
By approaching pasta for breakfast with confidence and an open mind, you can help normalize this unconventional choice and potentially inspire others to expand their culinary horizons.
The Role of Social Media in Breakfast Trends
Social media platforms have played a significant role in popularizing unconventional breakfast choices, including pasta. Food bloggers, influencers, and home cooks regularly share their creative breakfast pasta dishes, inspiring others to try new recipes and challenge traditional notions of what constitutes an appropriate morning meal.
This digital sharing of culinary experiences has contributed to a more accepting attitude towards diverse breakfast options, fostering a community of food enthusiasts who embrace experimentation and cultural fusion in their morning routines.
Pasta for Breakfast: Environmental and Economic Considerations
Beyond personal health and taste preferences, the choice to eat pasta for breakfast can have broader implications. What are the environmental and economic factors to consider?
- Food waste reduction: Repurposing leftover pasta for breakfast can help minimize food waste.
- Cost-effectiveness: Pasta is often an affordable ingredient, making it an economical breakfast option.
- Energy efficiency: Reheating pasta typically requires less energy than cooking a traditional breakfast from scratch.
- Versatility: The ability to use various ingredients with pasta can help reduce reliance on specific breakfast foods.
By considering these factors, consuming pasta for breakfast can align with sustainable and budget-conscious lifestyle choices. However, it’s important to balance these considerations with personal nutritional needs and preferences.
The Future of Breakfast: Pasta and Beyond
As culinary boundaries continue to blur and global influences shape our eating habits, the future of breakfast may see further diversification. Pasta for breakfast could be just one example of how traditional meal structures are evolving to accommodate changing lifestyles, cultural exchanges, and nutritional understanding.
This shift towards more flexible and diverse breakfast options may lead to increased personalization of morning meals, with individuals tailoring their choices to their unique needs, preferences, and schedules. As we move forward, the concept of a “traditional breakfast” may become increasingly fluid, embracing a wider range of foods and culinary traditions.
Lazari: i Eat Pasta for Breakfast – I.E.P.F.B pt.1
Lazari: i Eat Pasta for Breakfast
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The original Comic by Chibi-Works! All credit goes to her! Enjoy!
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8am? Pasta please (Picture: Shutterstock; Jacob Lindner/Getty)
When I started working from home a year ago, I started eating strange things at strange hours.
Mostly free from the judgmental stares of co-workers and local coffee shop staff, I’ve found myself slowly eschewing ‘traditional meal-times’ in favour of eating what my body tells me it’s in the mood for, or – more importantly – what happens to be in the fridge at any given time.
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As a result, I regularly (or at least more often than most people would care to admit) found myself eating pasta for breakfast.
For the most part, this manifested in the form of the previous night’s leftovers, enjoyed at 10am rather than three hours later at ‘lunchtime’.
But on occasion, I’ve woken up with a hankering for a bowl of pasta when there isn’t any that’s already cooked.
The idea of knocking up a spaghetti carbonara at 8am might seem ludicrous, but the more I think about it, the less logic I can draw from this seemingly arbitrary culinary norm.
Pasta is one of our favourite ingredients in the West.
Although in recent years, the low-carb trend has vilified this Italian staple, the myriad options for substitutes, from courgetti and spaguetti squash to spelt and quinoa pasta, goes to show it still forms a huge part of our diet.
Perfect for the morning after? (Picture: Pauline St. Denis/Corbis/Getty)
But while bread, potatoes, rice and even leftover pizza on a tough Sunday morning are considered reasonable breakfast carbs, pasta remains firmly in the lunch-and-dinner realm.
Nutritionally, many people argue it makes more sense to have a big bowl of mac and cheese in the morning and a light spinach frittata or avocado toast for dinner, yet socially this feels unacceptable.
Pasta is made of flour, eggs and olive oil – staples of many a home-cooked breakfast. Sauces can include tomatoes, cheese, bacon and vegetables, ingredients we wouldn’t think twice about putting on toast to eat first thing in the morning.
This strange aversion to early morning noodles is illogical, and potentially damaging.
More: Trending
Despite what Instagram and YouTube What I Eat In A Days would have you believe, most of us are more likely to start the day off with a bowl of sugary cereal or a butter-laden croissant than superfood-infused green juices or gluten-free vegan overnight oats.
A well-balanced bowl of pasta offers the satisfaction of carbs and the opportunity to add as many nutrients or protein as you please.
For those still skeptical, I recommend a pasta omelette, made with leftover spaghetti (tomato-based sauces work well here) stirred into beaten eggs and then cooked through until solid.
You’ll never look back.
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Read online “Life without problems?!”, Yuri Yakovlevich Petrov – Litres, page 14
My menu for the day, week, month and year proportions and quantities to do so. Below is a sample menu of the author for one working day.
Breakfast:
oatmeal porridge – 1 plate,
sausage – 1 piece,
vegetable oil – 1 tbsp. spoon,
butter – 1 portion,
black bread – 1 piece,
white bread – 1 piece,
tea – 1 cup.
Lunch:
coleslaw – 1 serving,
potato soup with chicken – 1 plate,
pasta with meat – 1 serving,
vegetable oil – 1 tbsp. spoon,
butter – 1 portion,
black bread – 1 piece,
white bread – 1 piece,
tea – 1 cup.
Dinner:
potato patty – 1 serving,
black bread – 1 piece,
white bread – 1 piece,
kefir – 1 pack.
The presented menu is the menu of the working day, therefore, in the morning, fast food products are used for breakfast (sausage, oatmeal, there may be dumplings, etc.). Butter is usually combined with vegetable oil. For breakfast, for example, it is available in porridge, for lunch – in a salad. The author, of course, does not measure the weight of dishes, adding portions according to appetite. But the average amount of foods consumed, their calorie content, nutritional balance are observed by the body and are usually regulated by the moderate appetite of the author.
The author is not afraid to eat meat dishes for dinner with an appetite. One chopped cutlet after a hard, physically stressed day 2-3 hours before bedtime will not hurt. Satisfies hunger, preserves health. But only if there is an appetite. If there is no appetite, the cutlet will not benefit, but harm.
The author’s dinner is governed by appetite. Depending on the appetite, dinner may include a full set of dishes or a truncated one, where the place of a potato with a cutlet replaces, for example, a cheese sandwich.
A possible dinner option is just a glass of kefir with a piece of bread.
The weekend menu differs little from the weekday menu. As a rule, a greater product variety is used. Instead of morning porridge, there can be fried potatoes, instead of sausages, a cutlet or a piece of natural meat. Cereal dishes can be used as a side dish for meat dishes (rice, buckwheat, etc.). As a rule, the author’s wife prepares pies or other confectionery on weekends.
Dairy dishes are not forgotten on the menu either. Cottage cheese, cheese, kefir or milk are consumed almost daily. Also always, in one form or another, there is cabbage, carrots or other vegetables. Fruits and berries are frequent guests of the author. Apples, at least one – almost every day, oranges – sometimes, cranberries and lingonberries – often, mostly in the form of fruit drinks. The author also loves lemon with tea and uses it regularly.
The weekly menu includes a more complete set, while the monthly menu includes almost the entire range of the author’s staple foods, including all cereals and four types of meat (beef, pork, chicken, lamb).
The author eats the bulk of the food, of course, at lunch. Breakfast and dinner only complement and add variety to the nutrition procedure.
Full monthly and even weekly menu of the author is pointless to give in detail. It always varies and never repeats. It all depends on the mood, the availability of certain foodstuffs on sale and in the refrigerator. However, the basis or “foundation” of nutrition – lunch, is worth describing. Below, for comparison, are two weekly lunch menus: the menu approved by the Institute of Nutrition of the USSR Academy of Medical Sciences (1974), and the usual weekly menu of the author.
The principles of formation, incorporated in the menu of the Institute of Nutrition (IP) – nutritious, tasty, varied, fast and economical. The weekly IP menu is given below verbatim.
Monday. Prepare clear meat broth for 3 days. On the first day, cook vegetable soup on it. Distribute boiled meat for 2 days. On Monday, serve it with pasta or porridge.
On the third – compote, separating part of it on Tuesday.
Tuesday. Cook pickle soup on the finished broth. Use boiled meat for pancakes. On the third – yesterday’s compote.
Wednesday. Use ready-made broth for cooking cabbage soup. On the second – fry the fish, separating part of it for tomorrow. On the third – jelly, part of which is left for Thursday.
Thursday. Boil chicken broth for 2 days. Leave the chicken for tomorrow. Prepare rice soup in broth. On the second – fish fried the day before with vegetable salad. On the third – jelly.
Friday. Sprinkle vermicelli over the prepared broth. Serve yesterday’s boiled chicken for the second. For the third – a ready-made dessert (fresh fruits or berries or tea with jam). Preparing dinner on this day takes very little time.
Saturday . Boil the broth for 2 days. On Saturday, cook borscht on it. For the second, give fried chickens or chickens, which also need to be distributed over 2 days.
On the first day, serve them with fried potatoes. On the third – an apple pie or with jam, some of which will be left for tomorrow.
Sunday. Ready-made broth with croutons. On the second – fried poultry with salad. On the third – tea with lemon, pie.
The specified menu has an unconventional shape. It’s more of a cooking technique than a menu. For greater clarity, the author gave this menu a familiar look.
Monday.
Vegetable soup on can.
Boiled meat with pasta.
Compote.
Tuesday.
Pickle on can.
Pancakes with meat.
Compote.
Wednesday.
cabbage soup
Fish.
Kissel.
Thursday.
Rice soup with chicken broth.
Fish with vegetable salad.
Kissel.
Friday.
Chicken noodle broth.
Boiled chicken.
Fruit, berries or jam tea.
Saturday.
Borscht with meat.
Fried chicken with potatoes.
Apple pie.
Sunday.
Meat broth with croutons.
Fried chicken with salad.
Tea with lemon and apple pie.
The IP lunch menu is moderately varied, really economical (even somewhat ascetic), but, in the author’s opinion, not appetizing.
First of all, in this menu, the author noted the almost complete absence of meat in the first courses (it is implicitly present in Saturday’s borscht). All soups are prepared with meat (m/b) or chicken broths. If some women can be satisfied with such soups, then healthy men, including the author, will not be harmed by even a piece of meat or meat bone in the soup. Further on the menu, side dishes for main courses are very modestly presented. The author will obviously miss them on some days in this menu. Vegetables are given as components of dishes, and not separately, in the form of salads. Fruits and berries are rare, more often they are replaced by jams.
In addition, sweet jam at lunchtime, if you do not brush your teeth, can do them great harm. It is better to eat jam in the morning and in the evening, after which it is necessary to use a toothbrush for its intended purpose.
Kissels and compotes predominate in the third courses. Tonic drinks (tea, coffee), which are necessary for a burst of energy, and not for an afternoon hibernation, are not available on working days. Relaxing drinks (kissels and compotes) are best consumed in the evening or on weekends. It is advisable to drink tea in the morning and afternoon, especially since it is one of the main suppliers of minerals, which are almost absent from the IP lunch menu.
The author does not in any way reject the menu of the Institute of Nutrition, and the principles that are laid down in it, but from the same products and for the same money for people who combine mental and physical labor, you can create your own menu, more appetizing and healthy .
The first number on the author’s menu is a vegetable salad.
In each case, it can be fresh or sauerkraut salad, carrots, beets, fresh or pickled cucumbers, tomatoes or any other vegetables. The author necessarily uses soups with meat or fish. Food is better digested and more appetizing. The amount of meat products in the second courses is proportionally reduced. Side dishes are moderate but varied.
Lunch side dishes do not repeat morning cereals. Dinner does not duplicate lunch. On weekdays, in the morning and afternoon, the author drinks tea and coffee. Kissels, compotes and milk drinks – in the evenings. Jam and other sweets in the author’s diet have been moved to the evening. At the same time, before going to bed, he (the author) must brush his teeth. There are exceptions, of course. But rarely. At the end of the day, the author regularly eats fruit. 1 – 2 apples in the evening, before going to bed, contribute to better absorption of food and clean your teeth well.
Of particular note is the summer season, when vegetables, fruits and berries are consumed in large quantities.
The process of “eating” these products is regulated by only two factors – the size of the author’s stomach and wallet. Fresh cucumbers, tomatoes, cherries, cherries, apples, watermelons, melons and other wonderful foods are eaten, often replacing the author’s breakfast, dinner or lunch. In summer, the author enjoys and “eats up”, for a year ahead.
I eat without problems . Like many Russians, for many years I lived without thinking about nutrition problems. He ate traditionally, as his parents taught him – regularly, varied, moderately. With age, having studied the problems of nutrition, having lived for more than 2/3 of a century, maintaining health and optimism, and I can confidently state that ate properly .
Natural health (thanks to parents), a healthy lifestyle and nutrition, which entered the subconscious and reflexes, kept me in many situations in which an ordinary person simply could not stand it, earning at least an upset stomach or an ulcer.
Work combined with studies, military service, numerous long business trips, sports competitions and hiking posed many questions for me, including nutrition, which I successfully solved.
The author has never experienced nutritional problems anywhere.
There were questions, but there were no problems.
Confidently declare that everywhere and everywhere
I eat without problems
At home. Homemade food is the best and healthiest food, provided it is properly organized. Many problems arise precisely because of the inept organization of nutrition. Often, family habits and traditions, on the contrary, do not allow you to eat well at home.
The main friend and enemy of a healthy diet is the refrigerator. On the one hand, he stores products for us, but on the other hand, he provides them to us at any time of the day or night, without any problems. Opened – took – ate. Here is a simple formula for overeating, satiety and, alas, obesity.
The refrigerator is especially dangerous for women who constantly “communicate” with it, and for some men who like to look into it. I also experience some “problems” with him on the weekends. But my “communication” with the refrigerator has not yet gone beyond certain, physiologically acceptable limits.
On ordinary weekends, my food is built, like that of millions of my fellow citizens, along a well-trodden track once and for all: breakfast – lunch – dinner. My menu is described above. Nothing special, everything is ordinary and rational – regularly, moderately and varied. I eat whatever I cook myself or my wife cooks. Eat and thank you. Not out of courtesy. It is a natural gratitude for well-prepared food. If you are fed “slop” that you swallow with difficulty or disgust – cook yourself or change your spouse. Otherwise, you will not last long, you will get sick or even worse.
Of course, any woman or man is not born a good cook, but becomes one if desired. If you or your spouse does not have the desire to cook, this is a big problem.
Hastily cooked, undercooked or overcooked food is not good for your stomach, but it is definitely harmful. Love yourself and do not let your health be ruined even by the woman you love.
However, there should not be another extreme – do not be picky and boring. Do not be capricious if your wife accidentally burnt a cutlet or she slightly salted the soup. One cutlet will not particularly harm you, and ruin your relationship with your loved one seriously and for a long time. In addition, when you are nervous, you disturb the natural process of digestion and harm your stomach. 70% of stomach ulcers are formed on the nerves and only 30% – as a result of malnutrition.
Homemade meals on weekends are not of particular interest, as everything is ordinary and simple. Bought groceries, cook, eat. What he cooked, he ate. No problem. Another thing is food on working days at work.
At work. During my considerable working life, I have changed several diets. The issue of rational organization of nutrition on working days is the central issue of healthy nutrition, that is, nutrition that preserves health for many years.
It is unacceptable not to eat during the 8-hour working day. Lunch, breakfast or just tea with a sandwich during work breaks should be. This is an axiom that I have followed for many years, with rare exceptions.
I did not and do not make a cult out of food, I do not inflate ordinary trifles to the level of “world” problems. Eating is a natural physiological process, like many others, of which we do not make problems. Everywhere and everywhere, all my life I tried with minimal costs to get the maximum result . This is my rule, my nature. I don’t need to invent anything. Everything goes by itself. I simplify any question to the limit, including the issue of rational nutrition.
In my younger years, when I worked, studied at the university and was actively involved in sports, I, like most citizens, ate a full meal three or four times a day. In the morning, at lunchtime and in the evening, there was always meat or other satisfying protein foods. At the same time, he did not suffer from insomnia, although he sometimes ate a little at night.
Sports and other physical activities, of which there was always enough, easily destroyed in my body those “excess” calories that sometimes “got into” it during meals.
As I grew older and moved away from active sports and physical activity, I kept three meals a day, but slightly reduced the amount of food and calories consumed. I dined in the dining room for many years and did not know the worries, except for one thing – the queue. In those years, everywhere and everywhere you go, there were queues. I probably stood for almost 1000 hours and walked 100 kilometers slowly in these queues for a bowl of soup and a plate of main course. And probably tired. Because after 10 – 15 years I first moved from the factory canteen to the canteen, where there were fewer queues, and after a few years I stopped visiting it, although the queues had already disappeared.
Gradually and naturally I gave up catering on working and non-working days. At first, at lunch, I ate sandwiches brought from home.
If they were from a buffet, with a thin, “transparent” sausage or a slice of cheese, it would not be a problem. But they were from a house where a beloved wife put thick pieces of sausage, bacon or meat on thin pieces of bread. At the same time, for some reason, although I did not have dinner, I did not come home hungry. However, at home I was waiting for dinner prepared by the same loving wife. To refuse means to offend. I had to eat and … sleep poorly, having a full stomach.
I stopped liking this and flatly refused sandwiches for lunch, replacing them with unsweetened biscuits, crackers or biscuits, which I eat with tea and coffee at any time of the working day. One pack is enough for a day. At work, I drink tea and coffee without sugar.
After work, at home, I eat my lunch with an appetite. At the same time, a light dinner awaits me in the evening, and a good sleep at night. On some days, when I have increased physical activity or stay late at work, I have lunch in the canteen.
But it’s just an exception that proves my rule0005
I have been eating everywhere and always without problems for many years .
In the country. I remember my last trip to the dacha.
My sister invited me to stay for a week and guard the dacha at the same time (there were cases of theft). After working without vacation for almost three years, I gladly accepted this offer. Having taken time off from work, the next day, having taken everything I needed, I got into my car “ Volga ” and two hours later I was at a dacha near Vyborg on the Baltic Sea.
The dacha was big. She had everything for a quiet life and relaxation during the week, including a refrigerator with food. It was early autumn. The weather was wonderfully warm for summer. Real “ Indian summer “. The first evening I did nothing, only listened to the silence, from which I had lost the habit for a long time and without which I was very tired in the bustle of the city.
People usually come to the dacha with a family or a large group. At the same time, the care of cooking traditionally falls on the hostess. Although a day or two can be lived on sandwiches without harm to health, most people are used to eating in full and denying themselves, their loved ones, this pleasure is not going to.
This time I arrived alone and cooked the food myself. The next morning, I cooked my traditional oatmeal, ate an egg, drank tea, and cycled to the nearest store 5 kilometers away in another village. The forest road was beautiful, life was wonderful, and I happily enjoyed my unity with nature, loneliness and silence.
After returning from a trip, I began to prepare for dinner. I did not want to cook my own food in a large family pot. I did not find a small ladle and decided that I would buy it tomorrow at the nearest store. I fried scrambled eggs with sausage in a frying pan, drank tea with fresh bread and was satisfied and satisfied.
In the evening I had dinner in a similar way, replacing sausage with sausage and adding cheese. After a bike ride, the appetite was excellent, the sleep was wonderful.
The next day, I rode my bike a little farther away, to a larger village. Having bypassed all three village stores, I did not find a ladle. There was everything, any dishes, except for the ladle I needed. I cursed, but did not grieve. There was an option to get into the car and in a few minutes be in Vyborg with its large stores, but I had no desire to be in the city ahead of schedule, even for half an hour, and I resigned myself to fate and decided to do without a ladle.
Returning to the dacha, I continued my “ survival experiment ” in a good mood. There is no bad without good. Less dishes – less washing, which is not always happy in the country. I began to enjoy life more. For breakfast, lunch and dinner, he ate eggs, sausages and sausages without a side dish, replacing it with fresh brown bread.
He drank tea, coffee, milk from packages, and sometimes, for a change, beer.
A week later my friend’s refrigerator was empty and I returned home rested and cheerful. Muk « hunger » I never experienced stomach upset, I didn’t get an ulcer.
In general, I had a great rest.
On vacation. Rest in a hotel or sanatorium does not require self-catering. Everything is thought out and prepared for the vacationer. In this he is good if well organized, and bad otherwise.
“Savage”, a vacationer independently solves all nutrition issues himself. How he decides – so he will eat, good or bad. I have never been tormented by the issues of catering on vacation in any city or village, on my own, with my wife or children. My partners, resting with me – too. Without me, for some reason, they constantly had problems with food.
The first day or half a day, as a rule, it takes me to set up – find a roof over my head and settle in place.
The second half or the whole day is spent in search of a reliable catering point – a canteen, cafe or snack bar, which is located nearby and where you can skip the line, inexpensively and with appetite to eat without the danger of poisoning. I assure you that even in the old days, at the height of the season on the Black Sea coast, when there was nowhere for an apple to fall on the beach, and queues for dinner lined up for many tens of meters, I found places where it was calm, without fuss and crush, very decently and cheaply ate. Such clean and pleasant cafes, canteens and buffets are everywhere, in any city. You just need to look, and not rest against the first door of the dining room on your way.
So the first day or two is spent mainly on settling. But then the real rest begins. In the morning, a hearty breakfast either in the nearest cafe (canteen, dumplings), or at home, with fast food – sausages, sausage, dumplings, etc. Then the rest itself – swimming, sunbathing on the beach, walking to local attractions and trips to historical surroundings.
In the afternoon, in the late afternoon – lunch in a cafe. Then an evening walk in the park. Then a light homemade dinner (kefir, bun, cheese, etc.) and sleep. Days of rest pass quickly, interestingly and without worries. Nerves calm down, health is strengthened if your life is equipped.
The main thing on vacation, in order not to get poisoned and not get sick, you must follow certain rules of safe food. It’s not worth talking about washing hands before eating, everyone knows this, but not everyone does it. But then let them blame themselves, “if, what.”
Honest review – review of Gtk Suzdal, Suzdal, Russia
Good afternoon. I want to tell you as objectively as possible about the hotel. My review for both hotel representatives and future guests.
The hotel, of course, “hello USSR”, BUT we must pay tribute – they want to change the hotel and this is noticeable. It is being made more European and it turns out well, but so far this can be seen only in details. Significant changes ahead.
What well:
1) The presence of a swimming pool for Suzdal is a big plus, as there are 2-3 hotels with a large swimming pool in the whole city.
2) New numbers. Well done. Made very nice, good quality.
3) Updated furniture in the cafe where breakfasts are served
What is wrong:
1) Photos of the pool do not correspond to reality. The beautiful pool for me was the determining factor when booking. There is no lighting in the pool. Apparently the photo was taken when the pool was just renovated. 2-3 sunbeds on SUCH a huge hotel is just a mockery. Given that there are about 20 people in the pool. Please specify where to put things / towels? On a dirty wet floor? Horror is simple! Moreover, there are simply no sunbeds as in the picture in the pool. There are ordinary plastic white sunbeds.
2) Breakfast is disgusting. I’m not picky, BUT oak bread. You can break it with a crunch. They came an hour after the start of breakfast (and it lasts 4 hours) – there were no sausages. ALREADY … an hour later.
At 8 am the sausages were over. How is that at all? Buns with apple/meat etc are also very, very stale. I myself often bake this at home and from my observations I can say that the buns are in this state after 3-4 days of lying without a towel (it was funny to watch how two aunts standing next to each other discussed how many of these buns they were … Good afternoon. I want to tell you as much as possible objectively about the hotel.My review for both hotel representatives and future guests.
The hotel, of course, “hello USSR”, BUT we must pay tribute – they want to change the hotel and this is noticeable. It is being made more European and it turns out well, but so far this can be seen only in details. Significant changes ahead.
What is good:
1) The presence of a swimming pool for Suzdal is a big plus, as there are 2-3 hotels with a large swimming pool in the whole city.
2) New numbers. Well done. Made very nice, good quality.
3) Updated furniture in the cafe where breakfasts are served
What’s bad:
1) Photos of the pool are not true.
The beautiful pool for me was the determining factor when booking. There is no lighting in the pool. Apparently the photo was taken when the pool was just renovated. 2-3 sunbeds on SUCH a huge hotel is just a mockery. Given that there are about 20 people in the pool. Please specify where to put things / towels? On a dirty wet floor? Horror is simple! Moreover, there are simply no sunbeds as in the picture in the pool. There are ordinary plastic white sunbeds.
2) Breakfast is disgusting. I’m not picky, BUT oak bread. You can break it with a crunch. They came an hour after the start of breakfast (and it lasts 4 hours) – there were no sausages. ALREADY … an hour later. At 8 am the sausages were over. How is that at all? Buns with apple/meat etc are also very, very stale. I myself often bake this at home, and from my observations I can say that the buns are in this state after 3-4 days of lying without a towel (it was funny to watch how two aunts standing next to each other discussed how many of these buns they took with them).
The berry drink is very diluted with water, cloyingly sweet and not chilled. There are no juices. Cheese is one kind and the most primitive. Millet porridge is oversalted significantly. I love this porridge, but I could not eat it. Very salty. I put pancakes on a plate, poured (sort of) sour cream on top (there was no inscription, I determined it by appearance and consistency). When she began to eat, then at least spit .. – sour cream is warm and sour (apparently it was without a refrigerator and turned sour quickly). The vegetable drink is also terrible. For some reason, the cutlery is from different sets. Food is removed from the table instantly, even if you haven’t finished your meal and left for coffee. You come back – your plate is gone.
3) And of course… Children’s charity festival!! which took place at the hotel. It’s just trouble. When we entered the hotel, I didn’t even immediately realize that I was exactly where I needed to be. There are about 300 children, they all run around, yelling like they’re cut, there are adults who don’t care that they are actually in the hotel.
Nobody looked after the children. Noise-din … complete disgrace. I understand, of course, that the hotel is now earning money for repairs and is ready to sell to anyone, but still this is not the case. You should have had some agreements with the organizers of the festival so that the children would behave decently. It was impossible to be near the reception, although the children were everywhere, but especially there. In the evening, my husband and I decided to go to a restaurant with the declared live music. In fact, only the speakers were playing, and again … THESE CRAZY KIDS AGAIN! They yelled and jumped like circus performers all over the restaurant. Parents again did not care, they sat drinking. Children are uncultured. People sit nearby – they eat, drink, and these somersaults somersault. There was no control over them. Until 5 times the waitress pulled about live music, the singer did not come out. They say that the children terrorized him so that he played different music for them.
If you want music, go to karaoke, to a club. Wherever you want! If the hotel restaurant claims LIVE MUSIC, then it should be like that! In general … when the singer came, we had already finished eating. We listened to 1.5 songs and left. Very very bad. I wanted a romantic evening, they specially left their baby with a nanny, but in reality it turned out to be a farce that they had never seen in life.
4) No telephone in the room. Unable to contact reception. Look, the hotel is too big to go from the room to the reception to ask a couple of questions. A phone is essential! It is also very important for emergency situations. Let’s say someone drunk breaks into your room… and you can’t do anything about it. There is no telephone. Is it possible to jump out of the window? In general, a phone is such nonsense in terms of costs, but a necessary thing.
5) Bathrobes in the room are desirable.
And finally. Of course, repair all rooms, corridors, ventilation system, furniture, MANDATORY reception.
