The Waffle House and Friends

Yesterday I did one of my most favorite things in the whole wide world.  I had breakfast with a friend.  I do this often.  I'm sure that some would think that this could get to be quite expensive.  But my ready reply is that it is much cheaper than a therapist or prozac.  Having these heart-to-heart sessions a few times a month with a sane female friend is good for the soul. 

We were trying to decide where to go for breakfast.  Usually, I like to try someplace new, unique or special.  If not, I will settle for one of my tried and true breakfast spots.  My friend Karen often allows me to pick the restaurant.  After tossing  a few ideas back and forth over email, Karen said we can always go to Waffle House.  When I saw the name Waffle House on my laptop screen, I must say that I was a little surprised.  You can find a Waffle House on just about every other street in metro Atlanta.   In a knee-jerk reaction, I started to rapidly reply with another suggestion.  However, I paused for a moment.  Let me think about this.

There was a time when I was very familiar with Waffle House back in the 90's when I was still twenty-something.  Waffle House was what I, and my friends, could afford at that time.  I'm not sure if I even had an awareness of any other breakfast joint.  Way back then, I remember being in Waffle House with another friend Joyce.  It was either at the end of the year or the start of a new year.  I recall Joyce saying to me Hey Kurrrrn... And she said Kurrrn instead of Karen because that is how many a black folk born and raised in the D.C. and Baltimore area or urrrea say Karen.  So Joyce said, Hey Kurrrn, let's make a New Year's resolution.  We ain't eating at no more places where our feet stick to the floor and the servers are missing teeth!  She said this while looking around Waffle House with contempt and suspicion - as if the two naturally went together.  At that point I stopped eating at the Waffle House for many years and have been back less than 5 times.

But after I got over that memory and myself and then climbed down from my high, high horse; I decided there wasn't anything wrong with going to the Waffle House for breakfast.

I initially tried to order a waffle, eggs and meat and coffee.  However, the waitress said that it was cheaper to get the All Star Breakfast which included much more and coffee for about $6.49 (not including tax).  There are various combinations of All Star specials but here's what I had:

As it is my duty, I must point out the real stars of this All Star Breakfast -the grits and the pecan waffles.  These are not gourmet grits nor are they the best grits I've had in my life.  However, I consider these to be pretty good grits.  The pecan waffle was cooked well and arrived warm and full of pecans.  At times, there were almost too many pecans for my liking.  I guess Waffle House is not affected by the soaring price of pecans.  Nevertheless, this was a tasty waffle.  Everything else was decent.  I didn't try the wheat toast as this was already a lot of food to consume. 

The service was good in terms of friendliness and getting our orders correct the first time around.  The coffee was hot and flowing which I attribute to good customer service.   One important area of customer service that was neglected was that the syrup bottle was brought to our table with syrup running down the sides.  It was dripping so much that we placed a napkin underneath it.  Karen and I looked at each other like....eeeuuuuuuwwwwww!  Karen said something like Well, we are at the Waffle House!  We shrugged and kept on eating.

Raisin Bread French Toast

The weekend forecast was dismal.  In spite of it, I went out on Friday night to Jazz at the High Museum.  I had a really good time.  And when you've had a great time on a Friday night the best thing to follow up is a delicious breakfast the next morning.  On my way home, I stopped by the 24 hr. Kroger and picked up a few items to make french toast the next day.  I've made french toast with all kinds of bread including regular white or wheat bread.  I've also made it with challah bread.  I wondered what it would taste like if I made it with raisin bread.  I selected the cheapest raisin bread that I could find in the store with the lowest amount of calories and fat.  I found the Kroger brand which was $2.39.  The comparable name brand was about $3.99.

 

 

The weather, as predicted by the weather folks continued to be rainy and gloomy.  It was perfect for staying inside the house and fixing one of my favorite breakfast meals.   That would be followed by leisurely walking around in my pjs, drinking coffee and doing a little this and that.

Nothing but clouds in the sky...

I've been making french toast since I was a kid living at home with my parents.  I don't remember ever seeing a recipe.  I just remember always making it.  It's kind of like my father going into the kitchen and making some bread pudding or rice pudding.  One time I asked him how he made it and did he use a recipe and he said just put in some eggs, milk, sugar, vanilla, cinnamon and raisins.  Oh...ok.  For me, I'm going to need a recipe for that one although it is very similar to making french toast.   

This particular morning, I used two eggs and 1% milk which is what I keep in the house.  I usually add vanilla to the egg mixture and cinnamon.  On this day, I left out the vanilla flavoring because I figured that it wasn't needed since I was using the raisin bread.  Later that day, I discovered another cooking show, The Pioneer Woman, and Ree makes her french toast with egg yolks and half n half. 

I prefer fruit and yogurt on top of my french toast instead of syrup.  My favorite combination is apples, bananas and strawberries.  I prefer vanilla yogurt although this time I used a tablespoon or two of honey flavored greek yogurt. 

Shrimp & Grits

On Christmas morning for many years, we would have Bacon Pleasers and grits. But this Christmas, my mother wanted to try a Shrimp and Grits recipe from Prevention Magazine.  

We made the grits the way we normally do with salted water and cooking and stirring for a long time.  If they get too thick, just add a little water and keep stirring until they are nice and creamy.  We cook our grits for almost an hour.  However, I’ve included the recipe for those who aren’t grit cookers.  This dish was simply divine!

Grits

1 cup of grits (not quick cooking)
2 cups of water
3 cups 1% milk
1 Tbsp unsalted butter

Shrimp
2 Tbsp olive oil
6 Slices or 3 oz. of Canadian bacon sliced into 1 1/2  inch strips
1 lb of large shrimp, peeled and deveined
1 medium onion, chopped
1 red bell pepper, chopped
1 clove of garlic, minced
1 ½ tsp of chopped fresh thyme or ¼ tsp dried
¾ tsp paprika
¼ tsp salt
2 tsp all purpose flour
1 cup of low sodium chicken broth
½ cup 1% milk

Make the grits. Bring 2 cups of water to a boil in a medium saucepan. Gradually add grits, whisking constantly. Add milk, butter, and ¼ tsp salt and simmer, whisking constantly. Reduce heat to low, cover and simmer, stirring occasionally, until smooth and creamy, about 40 minutes.

Prepare shrimp. Heat 1 Tbsp of oil in large nonstick skillet over medium-high heat. Add bacon and cook until crisp, about 4 minutes. Add shrimp and cook until near done, about 3 minutes. Transfer to plate. Heat remaining 1 Tbsp of oil in the same pan over medium heat. Add onion and bell pepper and cook, stirring until softened, 6 minutes. Add garlic, thyme, paprika and ¼ tsp salt. Cook 1 minute. Sprinkle flour over vegetable mixture and stir one minute. Add broth and milk and bring to a boil and stir constantly. Cook over medium –high heat, stirring until the sauce thickens, 3 minutes. Return the shrimp and bacon to the sauce in pan. Simmer until shrimp is cooked through, 1 minute. Season to taste. Serve the shrimp mixture over the grits. Serves 4 people.

I have a few thoughts on this recipe other than it being simply divine. There were a few substitutions that I made. The cost of the Canadian bacon was high and I noticed that turkey bacon was on sale.  For this type of recipe once could use Canadian bacon, regular (pork) bacon, turkey bacon or even ham.  However, I used the turkey bacon to keep it on the healthier side.   I used six strips which I chopped up instead of slicing into strips.   Dried thyme was used liberally, 1-2 teaspoons.  I used a few cloves of garlic.  One can’t go wrong with more garlic.  Before I returned the shrimp and bacon mixture back to the pan, I seasoned it liberally with Old Bay Seasoning.   I also added about a tablespoon of dried parsley and hot sauce to kick up the heat a just a little.