Monday, May 15, 2017

Meal No. 1823: Breakfast for Dinner


After a good but full day spent split between two different schools in Mount Airy on Thursday, I decided to make dinner from whatever was on hand in the cupboard. Since it included Neese's hot country sausage, I settled on breakfast for dinner, with fried eggs, creamy grits, and toast with mixed fruit jelly. Heck, yeah.



"Creamy Grits," from Luquire Family Stone Ground Grits, milled in Greenwood, SC.

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