Thumbnail: Bacon grease

Thumbnail: Breakfast

Thumbnail: Dolly's milk treat

All true tea lovers not only like their tea strong, but like it a lit­tle stronger with each year that passes.

—George Orwell

On Saturday morn­ings I wake up a lit­tle past seven, no mat­ter how late I was up on Friday. Get dressed, check the mail, read the news, go upstairs to cook break­fast in a pan of grease. Everything is timed per­fectly. The toast is started two min­utes before the eggs are bro­ken into the pan, but only after the bacon is done. The tea starts steep­ing two min­utes before that. Everything is ready and warm within 25 minutes.

Dolly gets a treat on the week­end morn­ings: a bit of Fancy Feast, or half-and-half mixed with water. Cats are lac­tose intol­er­ant, so they can’t drink straight milk, but they’re drawn the fat that their noses can smell.

Bacon, bread, egg, bacon, bread, egg. I eat my break­fast in order, going clock­wise around the plate, but I always save a few sips of tea for the end. Even though I’ve given up the Hong Kong style milk tea, Orange Pekeoe is an appro­pri­ate black leaf sub­sti­tute, round­ing out the meal.

It’s a lit­tle rit­ual that keeps me sane. At the end of break­fast, sat­is­fied and full, I can reflect and recharge, down to the dregs.

Every year, as I grow older, I find that I let my tea steep a lit­tle longer. Maybe life has got­ten a lit­tle too com­pli­cated, and I need the tea as a dis­trac­tion, or per­haps life has become too sim­ple, and I need the com­pan­ion­ship of a rich mug to stim­u­late me.

Strange how a teapot can rep­re­sent at the same time the com­forts of soli­tude and the plea­sures of company.

And I’ve never needed this more than I do now.