by Laura Falin posted in Life & Home

Every Friday night, we have breakfast for dinner.
It started when my oldest was 2 or 3. His dad volunteered on Friday nights, so it was just my boy and me. I didn't feel like making dinner for the two of us after a long week, so we started spreading a blanket on the floor, having breakfast, and watching a movie together. More than a decade later, we've added a few more kids but the tradition is still going strong.

Whether you're making breakfast for dinner, or actually for breakfast (I've heard rumors some people do that...), it can be pretty easy to get into a rut. So I'm always looking for new ideas. This berry sauce is great, because you can use it on your breakfast go-tos (pancakes, waffles, French toast, whatever) and it gives everything a totally new flavor. And -- bonus -- it's also great over ice cream. Maybe you should try it both ways...you know, for research purposes. I made the sauce with frozen berries -- where I live, fresh berries are hard to come by most of the year. You can use either one. If you're using fresh, I'd mash them up a bit with a potato masher first. Don't pulverize them, just smush 'em a few times until it's about 50/50 berries and sauce. Frozen berries tend to break down a bit between the freezing and warming them up, so I didn't worry about smashing them this time.

 
Triple Berry Sauce (for pancakes, waffles, ice cream, and other goodies):
Ingredients: 

2 c triple berry frozen fruit, or fresh ras...