As we ease carefully into some approximation of increased normalcy, following 15 months of sequestration and hypervigilance, another occasion for a small gathering of our all-vaccinated crew occurred. The main food feature this past Sunday: brunch. That meant some delicious savory bread breakfast pudding, a real upgrade of the usual sausage-egg-bread-cheese breakfast casserole, plus creamy grits and diced strawberries. The last time we had this meal was the last time Amy and Gern were over before we all went into complete shut-down at the start of the coronavirus pandemic, at the end of March 2020.
"Savory Bread Pudding," from King Arthur Flour. [recipe clipping]
Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.
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