Before feet meet floor, I just know.
It's a feeling.
That little tickle in my brain
telling me it's the kind of day for breakin' out the rum for breakfast.
If kids can have their captain cocoa puff crunch and coffee house junkies can have their grande iced liquid sugar with caramel on top and a pastry on the side, I'm having boozy, buttery rum sauce for breakfast. And I'm not apologizing.
This breakfast came from bits of bread and cream cheese--leftover from other things.
My need to put a dent in the buckets of satsumas we picked this winter.
And an idea I saw in a cookbook for broiled brown sugar grapefruit & pineapple.
Funny how I always reach into the liquor cabinet when I goof around in the kitchen.
Rum syrup. Breakfast of champions.
While the rum reduced, I tossed satsuma segments in brown sugar and broiled until they browned a bit. Then they were tossed with the thickened rum.
Satsumas are the Gulf Coast's little jewels. Like tangerines, they are juicy, sweet, and come apart easily due to naturally forming segments. Satsumas were brought to Louisiana from Japan by Jesuit missionaries. The first groves were planted south of New Orleans in Plaquemines Parish, an area still known for citrus growing. When we drive down to Lake Hermitage to go fishing, it's citrus grove after citrus grove down there.