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Perhaps this week is the one where I can — and perhaps you can — get out of a breakfast rut (yogurt and strawberry jam, in my case), and discover something new for the first meal of the day: breakfast udon, say; or everyday pancakes; or breakfast bars with oats and coconut.

There are thousands and thousands more recipes waiting for you on New York Times Cooking. (You do need a subscription to access them, it’s true. Subscriptions support our work. If you haven’t already, I hope you will subscribe today.) Further inspiration awaits you on our YouTube channel and on Instagram. We post news and reviews on Twitter.

And we’re like lifeguards sitting high above the digital beach, should you find yourself in a riptide while in the kitchen or on your computer. Just sing out for help: cookingcare@nytimes.com. Someone will get back you. (You can also write to me: foodeditor@nytimes.com. I can’t respond to every letter. But I read each one sent.)

Now, it’s nothing to do with soft-shell crabs or crisp bibb lettuce, but I’ve been enjoying Eric Mennel’s podcast for Pineapple Street, “Stay Away from Matthew MaGill.” It’s part investigation, part self-reflection, and I won’t even attempt to outline the story: Just listen.

Here’s a new poem from Luisa A. Igloria, “Caulbearer,” in The Oxford American.

Do read Julia Smith in The London Review of Books, on the British Museum’s exhibition “Thomas Becket: Murder and the Making of a Saint.”

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