Today’s Breakfast

My favorite local grocery sells a variety of Italian biscuits, and some have breakfast suggestions on the packaging.

It looks funny (or I’d rather say – unusual) for somebody used to American or Scandinavian breakfasts, and who often invest more time in breakfast preparation than in cooking dinner. However, possibly because I first saw these biscuits in the wake of lockdown (I believe it was a part of my previously mentioned “hoarding specialty food” spree) all of a sudden, I wanted to make myself a breakfast like this.

Since even Italian references can’t bring me to the point of consuming whole milk sweetened latte, I ended up modifying it a little bit, so that I get a similar amount of protein and sweetness from the different sources :).

Fat-free raspberry skyr with raspberries on top

And here is how it looks on my deck:

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