breakfast from america 2 26/7

Hello chums,

Decadent old cove, Gideon Farquharson here. Recently, I took a position
doing missionary work in the former colony of America. Whilst I teach
impoverished ghetto children to tie cravats and the art of good
crackhousekeeping I have had an opportunity to get to know more about our charming American cousins. I find them courteous, welcoming and displaying a great interest that noblest of causes, breakfast.

The quote, "Two nations separated by a common language," has been attributed to many people, from Bernard Shaw to Dylan Thomas. I now throw my own epithet upon histories pikestaffs. We are two nations dIvided by a common meal.

Allow me to elaborate. After an evenings imbibing, I would often freshen up, first thing in the afternoon with a full English served to me by a swarthy levantine in a den of iniquity. Call me an old romantic if you will. I was concerned that my wanderings would separate me from that most enjoyable pastime

Recently I found myself in need of that particular style of rejuvenation and
was delighted by a visit to "Peter's Grill." (519 East Gude Drive,
Rockville, Maryland, 20850 Tel: (301) 424-1111) All the elements for success were present. The decor, the staff, the combinations of meat, eggs and starch but they were all frapped together in a style most intriguing. My heavy set Turk had been replaced by a bright eyed Chinaman. The formica tables remained but in the place of fruit based electronic gambling devices, billiard tables were the order of the day.

A cursory glance at the menu proved comforting. Sausage, eggs, bacon and toast making regular appearances. I opted for what was known as a French toast platter, a selectiion of eggs, choice of meat and stack of the
aforementioned French toast. It should be noted that as the French are
somewhat unpopular in the United States, "French toast," has been renamed, "liberty toast."

But I digress. A welcome treat is that of the individualisation of your
breakfast. The legion ways the skilled griddlemaster will produce your eggs. Sunny side up, over lightly and so on in the frying category alone make quite a change from simply, "fried or scrambled, mate?"

Bacon proves to be an invariably crispy affair here but goes exceedingly
well with the syrup lavishly poured all over the liberty toast.

Tea can be provided but when in Rome, as it were, a spot of the chilled
variety makes for a mornings refreshment. Indeed the combination of gin and lemon tea puts quite a spring in your step. Kudos to my "main man" GLT for the suggestion.

I left Peters grill slightly sticky but drenched in satisfaction. It seems
that there will be much more breakfast related jiggery pokery to explore
here.

Until next week,

I have the distinct honor to remain your humble breakfast correspondent

Gideon F Farquharson, Esq.

Reccomended cocktail to enjoy whilst reading this.

Cilantro Julep.

South American and South American influences abound here when one can't find the mint don't you know.

2oz bourbon whiskey
1 tsp powdered sugar
mineral water
5-6 sprigs cilantro (corriander)

Fill a tall glass with ice, pour in the bourbon and add the sugar. Stir
until dissolved and fill with water. Tear in some good corriander leaves and
stir again, leaving some good stalks for garnish and aroma. Enjoy in white
clothing with a sense of satisfaction.