The Well-Seasoned Skillet
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The Well-Seasoned Skillet - Kimberly McCallie
Breakfast & Appetizers
My brother and I, along with half a dozen cousins, stayed with Mema every weekday in the summer months while our mothers worked. While Mema cooked three meals a day, her finest hour in the kitchen would have to be breakfast. Oh, she was the master at taking special orders.
I always requested a fried egg white—couldn’t stomach the yolk then or now. One of my cousin’s favorite requests was slices of cinnamon toast that he would dunk into a tall glass of strawberry-flavored milk.
And there would always be the standards already waiting on the table—hoe bread, grits, scrambled eggs, Lee smoked sausage, fresh sausage from Ratchford’s market, and thick-cut bacon with chewy