Perhaps this month you have been inspired to make breakfast a thing of beauty. Perhaps you are exhausted by my regaling you about the wonders of grilled bread, fluffy waffles, or oatmeal, a new way. Perhaps you are asking yourself: All of these recipes are nice and all, but does Adrienne really eat like this every day? And the answer, my friends is…of course not.

I, like many people, get fixated on foods. And it seems that the one area where this is most apparent is breakfast. For the quick, grab-it-and-go, sort of breakfast I have my standards: a sourdough English muffin with butter and just a smattering of raspberry jam; thinly sliced, German brown bread with hazelnuts and five grains, that stays with you well past lunch time; a bowl of Rice Krispies with cold milk splashed in and sliced strawberries. These are nothing too special, but they are foods that I have come to rely on and look forward to each night as I shut off my light and curl into the fetal position.

And the latest fixation is a little something that I like to call the Reese’s toast. As you may remember I have no compunction about snacking on a little something sweet first thing in the morning. And sweet this toast is. White sandwich bread is what I have found to be the ideal toasting medium. Bland, fine-grained, and it has the ability to get perfectly toasted– crisp, and light brown outside, with a soft, chewy texture inside. Then I glide on a bit of smooth peanut butter, careful to leave not a morsel of bread naked. Finally a bit of Nutella, that glorious chocolate-hazelnut spread gets gooped on top of the peanut butter.

Decadent and indulgent? Yes. But my breakfast most days in September too. With a steaming cup of coffee, not too sweet (I do have my principles), and a piece of sliced fruit, that’s what I have been eating. So…at the end of this month of breakfasts, I ask you, what have you been eating this month?