I’m  not a breakfast guy.  I’m actually not a fan of many traditional American breakfast foods…especially before, say 9:30.  Mom and dad loved breakfast and I married a man who believes the marketing line, “if it ain’t eggs, it ain’t breakfast.”  Mom always did a “full breakfast” on Sunday…and still got to Sunday School.  I don’t do it often but the Memphis Farmer’s Market inspired me.  My love of the market and using the best ingredients goes back to mom, too.  We didn’t have a farmer’s market…we had a garden.  What mom didn’t cook fresh she “put up” for us to have during the winter.  She believed in serving her loved ones the best.

Mom made biscuits every morning…not just Sunday. Her niece and my cousin has a great blog…Bake or Break.  Today, I used her Cream Biscuit recipe…it’s one of her recipes we love…one of many. I’ve borrowed her photo because her biscuits are prettier than mine.

Here’s what Jennifer’s look like…

…and mine.

We added sausage gravy and I will say…even for a guy not into breakfast they were really good.

A friend sent a note recently saying they enjoyed my posts and really appreciated me including growers and farmers in my post…I wouldn’t be a very good customer if I didn’t. Ripley Produce provided everything we needed for a stacked salad to go with our “full breakfast”.

This is a slice of a beautiful Mountain Fresh tomato sandwiched between two Fried Green tomatoes with sliced Redskin peaches dressed with Comeback.

Fried Green Tomatoes

I’m blessed to have friends that share.  Our friend Paul Farnor grows corn and processes it in his mill at The Corn Branch in East Tennessee. I made a dry mix with equal parts of Paul’s corn flour and corn meal, salt and pepper….then fried in canola oil until golden.

Comeback

• 1/4 cup of chili sauce
• 1/4 cup of ketchup
• 1 tablespoon of Worcestershire sauce, or to taste
• 1 teaspoon of spicy mustard
• 1 cup of mayonnaise
• 1/4 teaspoon of freshly cracked black pepper
• hot sauce, taste
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• juice of 1/2 of a lemon

Mix until smooth…I first had this at The Mayflower in Jackson, MS and still love it on a saltine cracker.

I also used Paul’s grits to make Cheese grits…it’s a full breakfast, you know.

This two cups of stone ground grits, 2 cups of chicken stock and two cups of heavy cream…bring to a boil; cover and simmer until creamy.  Add 1 cup shredded cheddar plus cayenne, salt and black pepper to taste.  If you say you don’t like grits…you really should try these.

What would a breakfast be without some pork.  We are so happy to have met the owners of Home Place Pastures at MFM. As is often the way in the south…we have mutual friends which go all the way back to Brandt’s college days. As is often heard around here…meeting them “was like ole home week”. And, their meat…just unbelieveable.  The idea we can drive less than an hour and have pork, beef and lamb humanely raised and processed has made this cook a very happy boy.

I said I didn’t like breakfast…I did not say I don’t like PORK!!!

The Sunday Breakfast was lovely…and a good time was had by all…someday I’ll tell you about the “chocolate” we had every Sunday.