QMusings

Here was my typical breakfast at Laverne and Shirley’s:

• Filtered Coffee with about a teaspoon of cold milk
• Muesli topped with yogurt
• A rusk

Not so different than what I could eat at home. In fact, except for the last item, the differences are primarily in terminology.

When ordering coffee in a Western Cape restaurant, you can ask for different types: Filtered (what I would call drip), Press (French press) and Espresso. You are offered a choice of hot or cold milk. Shirley liked hot milk in her coffee and zapped hers in the microwave. Since I only like a teaspoon of milk to take the edge off, cold milk is fine for me.

Muesli = granola = baked oats and nuts sweetened with honey or brown sugar sometimes containing dried fruit

Yogurt = yogurt

I thought a rusk was some type of, well, food brick that would aid digestion. It would keep me regular. I mean, what does the word “rusk” bring to mind?

Not food.

If you were told that you’d be given a rusk for breakfast, what would YOU think? I thought it might resemble a miniature hay bale, something like Shredded Wheat.

A rusk is a hard, dry biscuit or twice-baked bread. You dip it in coffee.

Tasty. As you know, there is an inverse relationship between taste and calories. Despite the name, a rusk isn’t diet food.

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