Whether you are preparing a monumental, continental, or elemental breakfast, you've got to consider the liquid portion of the meal: beverages. Now, coffee and tea are musts, and water is a plus, but have you ever stopped to think of a less heralded quencher for your thirst? Juice. Juice often gets discounted because of its expense and inconvenience. After all, someone's gotta squeeze all that fruit, right?
Wrong. Many purists belive that fresh-squeezed is the only way to go, and they've got a point, with taste and nutrition being at their highest. Then you have the store-bought variety, with its ease and availability; premixed, not from concentrate, calcium-enriched, the list goes on and on.
But another option awaits juice lovers out there, one that may sound unsavory but holds an important place in the breakfast echelon: frozen juices. These compact, inexpensive cylinders contain delicious, vitamin-packed juice, much like their half-gallon cousins, and they take up less space in your icebox!
I always keep about 3 or 4 varieties on hand at all times: orange, apple, grape, lemonade, cran-apple, cran-grape, straw-cran-apple-grape-cherry lemonade, it's all lip-smacking good and just the thing to wash down oatmeal, omelettes, hash browns and bacon on a sunny morning!
Now I'm not telling you to throw your citrus in the trash and pour your Tropicana down the sink. But just like fire extinguishers, flashlights, and flare guns, trust me - you'll want to keep a few of these babies in your freezer in case of a juice emergency!
From my family to your family, Happy New Year 2008! At whatever time you may arise, happy eating, and make Breakfast Magazine your most important magazine of the day!
