When I was seven years old, I asked my mother if she couldn’t make me an outfit that could easily go from daywear to nightwear so that when I got up out of bed in the morning, I was ready to go. I wore it for seven days and seven nights, adding only the matching bathrobe for bed and a fashion show at school. I loved it; it was a long sleeved, red bell bottomed, cotton jump suit with loads of flowers, tiny yellow bubble buttons from the top to the belly button, and an eyelet collar.
I’m also all for food that looks good and tastes good, morning, noon and night. I know this might all sound a little like I have been reading too many magazines at the checkout counter, but I go way back with the cheap magazines and I owe them more than a little bit of thanks. You never know where inspiration will spring from.

Make your favorite waffle recipe. And (not all on the same day necessarily, but waffles freeze really well), serve them with real maple syrup and butter in the morning and a bowl of strawberries, blackberries, blueberries and raspberries, for lunch have them with peanut butter and bananas (or bacon) and for dinner have the waffels with a shrimp sauce. Saute a shallot with a sprig of fresh thyme and a pinch of salt in a little butter, then add the shrimp (1 pound) and leave them be on one side, til they go a little white up the sides and start to curl. Lift the shrimp from the pan with with a pair of tongs. Pour in a little delicious dry white wine, maybe 2 tablespoons to a quarter cup, and let that bubble down to a glaze. Add 1 cup of heavy cream, and let it reduce by a third. Taste for salt. Get the shrimp back in there, making sure that the cream is now only at a simmer, and heat the shrimp through. Pour all of this over the waffles. Sprinkle on a little finely chopped Italian parsley and finely minced lemon zest (no pith). This is really good with a side of collards and a lemon cake for dessert.