Breakfast Part Too Good to Be True

I just ate breakfast - Kashi with blueberries and Garelick's amazing Over the Moon skim milk (it tastes like 2%!). All in all a good breakfast, it'll keep me going until past noon, and I look forward to having it in the morning. After all, breakfast is my favorite meal and I love to have it for lunch and dinner too. But. It. Just. Got. Better.

This has rocked my world: Breakfast for dessert.

This is amazing, like, Cloudy With a Chance of Meatballs amazing.

“Breakfast flavors are so familiar, and that makes them a great way to bring in unfamiliar textures and temperatures,” said Ben Roche, the pastry chef at Moto in Chicago, where he uses an ice-cold “cooking” surface and a syringe full of “batter” (a purée of pancakes, milk and maple syrup) to make a dessert called frozen flapjacks (the taste is like ice cream with concentrated essence of pancake.) Mr. Roche’s twist on coffee and doughnuts is a cup of hot doughnut soup (made from chopped glazed doughnuts steeped in milk) with a circle of coffee-flavored whipped cream. The whipped cream is sucked through a vacuum sealer to make it tall, puffy and firm enough to cut.

Hm. I wonder if JetBlue flies to Chicago...this afternoon.