Centerville Pie Company, Centerville, MA

27 08 2012

My mom used to work with the owner of Centerville Pie Co. until one day she decided to leave to start her own pie shop. This place is right down the street from my house. I have driven by it a thousand times, seeking out other places to get breakfast, never thinking to stop. Really, I thought they only did pies. I thought they only did Meat Pies. I had no clue that you could get a spinach and feta quiche here, or coconut cream pies, let alone breakfast.

Ryan and I stopped by the restaurant on a weekday morning; a real unassuming place, located in a sort of strip mall, bunched in between a clothing store for tweens and some lawyers offices. It is broken up into two parts, the pie shop on one half and the restaurant on the other. A few tables, a counter, one short-order cook cracking eggs on a flattop. That’s about it. I like it.

Two Eggs with Cheese on a Sweet Roll, $3.95

I ordered a breakfast sandwich on a sweet roll, which is a giant, fluffy pile of awesomeness. This huge sandwich only cost $4 and was so filling that I could barely touch the baked beans I ordered too. Ryan had the Chef’s Choice Sampler; two slices of savory pie (shepherds pie & chicken pie) that came with a vegetable and gravy for $9.95.  He really enjoyed it, especially the chicken pie.

I can see Centerville Pie becoming one of my go-to places for breakfast. Probably because then I’ll feel justified in leaving with one of these every time.

Key Lime Pie

Centerville Pie Company
1671 Falmouth Road/Rt. 28
Centerville, MA, 02632
774-470-1406

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Mixed Berry Breakfast Couscous

16 08 2012

Unfortunately for me, breakfast usually ends up being two sad fried eggs, a quickly devoured bowl of cereal, a piece of fruit, or nothing but a cup of coffee. As much as I want to be a morning person, I am not, so during my hectic work schedule, I’m either running late/shovelling something into my face, or sleeping in until lunch time, if the opportunity arises.

Which sucks! Because I love breakfast! I am completely dedicated to it. When I have the time, I love experimenting with things outside of the eggs and cereal comfort zone. I think my next activity is going to be attempting to re-create breakfasts from around the world; i.e. 50 of the World’s Best Breakfasts

This breakfast couscous is one of my new favorite work-week breakfasts. It’s easy to put together the night before, and it makes enough for like 5-6 morning meals. The cinnamon-scented, apple-infused couscous evokes feelings of fall, while the berries are all summertime; a nice August transitional breakfast. Served warm, smothered in Greek yogurt and maple syrup, it’s a soothing and healthy break from the breakfast norm.

Mixed Berry Breakfast Couscous
Adapted from Vegetarian Cooking: A Commonsense Guide

1 cup couscous
2 cups apple and cranberry juice (I used a blend)
1 cinnamon stick
2 tsps. orange zest
2 cups raspberries
1 1/2 cups blueberries
1 1/2 cups strawberries, halved
Greek yogurt (for serving)
Maple Syrup
Fresh mint (for garnish)

Pour the juice into a large saucepan and add the cinnamon stick. Bring to a boil then add the couscous. Cover and remove from heat. Let simmer for 5 minutes, or until all of the liquid has been absorbed. Remove the cinnamon stick.

Separate the couscous grains with a fork, then gently fold in the orange zest and most of the berries. Spoon the mixture into serving bowls and sprinkle with the remaining berries.

Top each bowl with a dollop of yogurt, then drizzle with syrup and garnish with the fresh mint.