Breakfast "Early Show" Style

I think one of the best things about this job is the gourmet food we get to chow down on after cooking segments. People always ask if I eat very much -- I guess because I'm relatively skinny. My friends laugh whenever they hear that question because they know that I eat like crazy all the time. And believe me, when you get up at 4 a.m., by about 8 a.m. or so, a big juicy steak sounds really, really good!

Often we have what most people would consider a strange breakfast. On July 4, it was steak by Mortons Steakhouse's executive chef, Elias Iglesias. The outdoor plaza had smelled like steak all morning long and we were salivating.

In case you ever wonder where all that food goes after the segment, it comes to our backstage kitchen, where we descend upon it like a group of vultures... and it quickly disappears. In fact, we were all laughing yesterday because we were looking to shoot something after the show, but couldn't find anybody; they were all in the kitchen devouring the props!

This morning, we had Bob Waggoner, the executive chef at the Charleston Grill at Charleston Place, on to do another segment. So today's breakfast was the crab cakes with crawfish and tomato sauce that he prepared. My kids were at work visiting and even they got into the act, eating about half my crab cake, so I guess it's rubbing off on them. They're foodies just like me, and yesterday we didn't let a downpour stop us from celebrating July 4. We decided to lay a picnic blanket down in the middle of family room and have our feast anyway. We had to improvise a little, because we couldn't roast marshmallows outside. So we made mini s'mores in the oven.

A real foodie will always find a way!