Quarantine: Brunch.

Full plate Brunch of eggs over easy…the only way to have them with….grits, homemade biscuits, bacon all rounded out by mimosas. Oh…I forgot the star of the plate….tomato gravy.

What’s tomato gravy you ask? Well it’s a Southern thing which seems to be very regional and not usually found in restaurants, even in the deep south. How did I come to know it? My mother was from southeastern Mississippi and it’s a family recipe. Easy to make….bacon drippings to which you add flour and water to make a roux then add a can of whole tomatoes with salt and pepper to taste. Want a recipe to follow, find one here.

A word about the grits pictured…made of heirloom corn from the Lowcountry of South Carolina and ground in an antique gristmill. Sourced from Marsh Hen Mill on Edisto Island.

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