Sunday, January 28, 2018

It's All Gravy

Posted By on Sun, Jan 28, 2018 at 11:22 AM

Biscuits and andouille sausage gravy, cher. - PHOTO BY JENNIFER FUMIKO CAHILL
  • Photo by Jennifer Fumiko Cahill
  • Biscuits and andouille sausage gravy, cher.

In the interest of transparency, I would like to confess that I have been closed minded about biscuits and gravy. Haunted by a decades-ago plate at a truck stop near the border of Texas and Arkansas with payphones in the dining booths, it was hard to accept any variation on the standard dusty-topped, fluffy biscuit all but drowned in peppery, white pork sausage gravy. Only recently have I opened my heart and its attending arteries to anything else.


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Tuesday, January 23, 2018

Is Brunch Dead?

Posted By on Tue, Jan 23, 2018 at 10:56 AM

A breakfast club worth joining. - PHOTO BY JENNIFER FUMIKO CAHILL
  • Photo by Jennifer Fumiko Cahill
  • A breakfast club worth joining.
A few weeks ago, iconic pop star and holder of Champagne flutes Mariah Carey declared brunch over. On some level, she may be right. We may be done waiting in line (Mimi would never) to pay through the nose for swanky, Instagram-ready cloud eggs and a pass to day drink. But old-fashioned brunch — the big breakfast that forgives your rolling out of bed just shy of noon and gives you a pass to day drink and possibly return to said bed — will never be over.


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