On a dreary, rainy, foggy, but surprisingly warm Wednesday morning before Christmas, it was a pleasure to be joined at breakfast time by childhood friend Todd Martin. This was his second visit to the Roediger House, and I was glad he was able to make the one-hour drive up from Asheboro, where he's spending the holiday with his folks. After the leisurely breakfast of party ham biscuits, souped-up scrambled eggs, and creamy grits, with fresh-squeezed orange juice and coffee, we did a quick tour of the progress on the house. We finished up in the renovated/rehabbed attic space and played a number of rounds of pool. It was a great morning.
Let me also note that today (Sunday, December 27) was unbelievably warm. At the end of the driveway, I found that two azaleas (that have been pretty quiet in the bloom department) had suddenly busted out in color:
I also spotted the seed pods on the iris just outside the back door:
It was such a lovely afternoon (when the sun would occasionally poke through) that I took a good walk through downtown. Here's a shot of the R.J. Reynolds Building, which is being renovated to become the Cardinal Hotel and Residences, which is really awesome for downtown:
"Party Ham Biscuits," a recipe shared with our family by Susan Brownand recorded in my recipe collection in 1988. There are various versions of this recipe, of course. Pretty popular is the "caramelized" version, such as this one: "Caramelized Ham & Swiss Buns," by Iris Weihemuller of Baxter, MN, in Taste of Home, December 2013, p. 59.
Based on "Slow Cooker Make-Ahead Scrambled Eggs," from Pillsbury Classic Cookbooks, April 2001, No. 242, p. 18-19.
"Creamy Grits," from Luquire Family Stone Ground Grits, milled in Greenwood, SC.
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