Breakfast for supper

In the past few months several members of my family have embraced a low-carb lifestyle. My daughter Kim and I, both single, have teamed up to try new recipes for dinner twice a week. We take turns with the cooking, and, with a couple of notable exceptions, we've been pleased to learn that we can eat quite well without the sugars and starches we'd always craved.

Eating this way does require a little more effort. Cooking flavorful recipes is more difficult and time consuming than driving half a mile to pick up a burger and fries, and eating more fresh foods means shopping more frequently. So far it's been worth the extra effort.

Sometimes, though, I just don't want to give that much thought to what I'm going to eat. That happened one night recently when Kim and I had a dinner/TV night planned and I wasn't in the mood to cook.  "Would you be okay with something simple tonight, like bacon and eggs or an omelet?" I asked.

"Sure," Kim said, "but if you want breakfast, I do really good breakfasts. Would you let me cook breakfast for you?"

That night I learned to raise my expectations. Kim's breakfast was so spectacular I had to take a picture of it:

Crab cakes on a bed of fresh, steamed spinach,

topped with poached eggs and hollandaise sauce, with a side of fresh fruit.

This meal was delicious. It also clearly demonstrated why Kim's creativity has taken her to higher levels than I've ever attained: I think in bacon and eggs; she thinks in crab cakes.