A Restaurant Review: The Breakfast Nook

Originally Published Dec. 2012 

Writing Assignment:  Find Three Words You Don’t Know and Incorporate Them Into a Story

A Restaurant Review

The Breakfast Nook

(located on Tulip Street in Coon Rapids, Minnesota)

 

My husband, Norm, and I invited our new neighbors, Stan and Solveig out for breakfast last week.  Stan offered to drive but asked that we pick the restaurant since they were fairly new to the Twin Cities and thought that we would, of course, know all of the best places to eat in town.

So, last Tuesday at 9:00 (while Norm and I were still arguing over which restaurant to recommend), Stan drove into our driveway.  Solveig was not with him, however, and I just assumed that she was still getting ready and that we would quickly pick her up.  Hence, it came as to no surprise when we pulled into their driveway.  

Stan then announced that they had discovered a new restaurant and wanted to share it with us  – a placed called, The Breakfast Nook.  It turned out to be located in the kitchen of their home.  Solveig greeted us and said they loved to entertain and thought this would be a great way to have some time to really get to know each other – without having a waitperson hovering over us or a noisy baby crying in the background, or having to tip for bad service!

First of all – the location of this new restaurant is very easy to find – especially if one already lives on Tulip Street like we do.  Another “plus” is that one usually doesn’t find the owner picking you up and driving you to the restaurant and certainly, not letting you pay for your meal.  Unquestionably, The Breakfast Nook is the best deal in town!  

The “ta-bla dote “  (table d’hote), which is a French phrase that means “the table of the host” was perfect.  The term “set menu” is commonly used, as well.  The term derives from the fact that a “ta-bla dote” meal is served to guests at a home gathering, where the host has predetermined what they will be served. 

And, believe me, the “ta-bla dote” was very complete.  Beautiful placemats, napkins and dinnerware in a sunflower pattern adorned the round table in the nook of our generous hosts’ recently renovated kitchen.  While looking out the window and listening to the birds, it was hard not to notice the colorful print on the wall of Solveig’s grandfather’s home in Norway.  The little spring-like decorative touches of Easter eggs, bunnies and flowers in the nook made one feel very comfortable and welcomed.

Prior to being served the main entrée, we were offered a choice of beverages: coffee or two kinds of juice – cranberry or orange.  An heirloom glass plate layered with grapes and slices of kiwi and (na-ran-has) narangas– or oranges – was then passed around.  Did you know that oranges were not named for their color?  The word orange comes from a transliteration of the Sanskrit (liturgical language of Hinduism) naranga – which comes from the Tamil Indian word, naru, which means “fragrant.”  The narangas were so juicy…. and fragrant!

And, just to prove to you how accommodating and efficient our wonderful hosts were, I happened to mention that I needed to go to the doctor the following week to have my potassium levels checked again.  Out of no-where, a banana was produced and I was on my way to getting an “A” on my lab test!

It was hard not to notice the wonderful smells coming out of Solveig’s oven.  First, blueberry mini-muffins were offered along with two types of preserves:  lingonberry and apricot.  Both yummy – especially when slathered on warm muffins that one could just “pop” into your mouth!

The main entre was a very delicious sausage egg casserole (or egg bake as they say here in Minnesota).  I noticed that Solveig used a nicely spiced sausage, along with onions and flavorful herbs such as thyme, rosemary, parsley, chives and tarragon.  So colorful against the creamy yellow-ness of the eggs.  I thought back to the first time I had made an egg casserole and while cracking 12 eggs, had to “deal” with the “ kaa lay zee”  (“chalazae.”)  (Hey!  I had to get my third unknown word in here somehow!)  “Kaa lay zee” is a French word for the thick cord-like strand of egg white that is attached to the yolk…. And it’s really hard to separate if your recipe calls for “egg-yolks only!”  Since I ate two servings of her egg bake, I can guarantee you that Solveig did not have any trouble with her “kaa lay zee.”

So, would we go back to The Breakfast Nook?  You bet!  Although, I think we first have to return the favor and serve them something from the many menus of the McGraw kitchen – the Norm McGraw kitchen, however, since I don’t cook.  

 

Footnote:  Our new friends’ last name is Vogel.  No relation to the Vogel’s of the Freeport, Minnesota area where my dad are up.  Stan is from Kansas.