27 Feb '12, 1pm
My almond milk recipe on Green Kampong
Breakfast has long been my favorite meal of the day. As an Asian America growing up in the 60s, my mornings usually began with the sugary, enriched cereals of that era: Fruit Loops, Lucky Charms, Apple Jacks and – yikes – Cap’n Crunch. Every now and then, my mom would wake up early to make banana pancakes or a steaming pot of lop chong fan (chinese sausage rice), but honestly as a kid, these paled in comparison to Coco Puffs and a “free” Decoder Ring. Once, I even replaced the milk in my cereal with a scoop of vanilla ice cream – et voilà – my first breakfast sundae! To me, breakfast cereals became synonymous with dessert justified as a legit meal, minus the admonishment.