Saturday, January 30, 2021

Count von TwoThreeFour


 

Having slipped silently into my backyard time machine, I pressed forward to the 18th Century and found myself seated at a garden table with Count von TwoThreeFour, sipping a fragrant 1745 Chateau de Pew. He wasn’t that surprised to see me.  After introductions I began asking him depth defying questions, exploring the mind of this 18th Century scion.

 

Me, translated:  Count, I am so sorry you have to employ an interpreter, but my 18th Century Hungarian is as rusty as your wife’s chastity belt.

 

Count: Ha-ha-ha, ho-ho-ho.  Now I shall have you dismembered with the tools of my angry blacksmith.

 

Guards moved smartly in my direction.

 

Me:  I’m afraid there must be some mistake.  

 

I begged the interpreter to rapidly translate that phrase again?

 

Translator:  You said your Hungarian is as rusty as his wife’s chastity belt and she must be inclined to have too much whiskey!

 

Me:  No!  No! You misunderstood.   Tell him, what I said was my Hungarian host is as trustworthy as a his wife’s sagacity and then I held up my glass and asked for another belt of my host’s perfectly refined libation.

 

After a hasty reinterpretation, the shamefaced interpreter was dragged away by two hearty guards the size of water buffalos, carrying sabers of finely honed Damascus steel.  

 

Another, rather nervous interpreter was dragged across the lawn and plopped in a chair by the same guards, his face as sheepishly expressive as a dog being given a full syringe of wake-me-not.  His breeches appeared rather damp, the dark stain dripping down into his silk stockings.

 

Me:  What happened to the first interpreter?

 

New Interpreter:  He has become a unicorn.

 

Me:  You mean a eunuch?

 

New interpreter looks blank:  Is there a differencing? I am thinking not so far.

 

The third interpreter looked even more sheepish.

 

Me:  Another eunuch? 

 

Interpreter III:  Oh, no sir, only his babbling tongue was removed.  He will still be permitted to do the dance of the quivering snake. 

 

No doubt he is quivering already.

 

Me:  I hesitate to ask, but what do you do for entertainment, Count?

 

Count:  We have many diversions.  Droshky racing is my favorite.

 

Me:  You refer to the small carriages pulled by two stallions?

 

Count:  You certainly know your droshkies.

 

He spoke with a lisp so deep it sounded as if his tongue was permanently attached to a long string of rusty S-es, unlike the unfortunate second interpreter, who now had to rely on inspiration from a chattering chambermaid.

 

Count:  We used to race them through the fields of cabbage.

 

Me:  Didn’t the serfs complain?

 

Count:  Not after a few were taught a lesson which none survived.

 

He said it as if he’d told his gardener to mow the grass.

 

Count:  After that, the serfs organized a cheering section, lined up, waving flags and shouting at the tops of their lungs.  Oh, yes, the droshky races have become famous throughout the land!

 

Me:  Hate to change the subject.  What do you hear from Marcella, the Asiatic beauty?

 

Count:  She left me after the accident with the donkey.

 

I gave him my blank stare.

 

He shrugged his shoulders, as if to say, these things happen.

 

Count:  Under cover of darkness, she crept into the stables during the donkey’s breeding season.  A horrible accident.  Apparently, it was more than she could take. (he shrugged again) I didn’t think that was possible.

 

Anyway, she married the Grand Duke of Russo and raises Irish Wolfhounds.  Shears them like sheep and sells the wool.  If she’s having one of her moods, she also sells the meat and skins.

 

Several of her serfs escaped and joined our enthusiastic droshky cheering section.

 

Me:  Any other sporting events?

 

Count:  Oh yes, of course.  There’s the serf-flogging-and-quick-step wager, as well as the serf-racing-through-the-forest shooting event, and of course the divorce-or-die competition, and the race-you-to-the-guillotine-through-the-swamp competitive swim meet.  Last one in each heat gets the chop. That’s one of my personal favorites, topped off with who-got-the-poisoned-cup-of-Champagne after party.

 

Me:  Sounds like there’s the specter of death connecting these sports.

 

Count:  Certainly not.  There’s a nail-the-tail-on-the-braying donkey, drunk and blindfolded.  I get a kick out of that one.  Not to mention the guess-whose-daughter-I-shall- deflower-next extravaganza.  Last year, the parents of Zelda-the-Double Wide’s parents stood up, did a dosie-doe and offered a toast when she won.

 

Me:  What’s the next humorous event on the calendar?

 

Count:  I’ll have to check, but I’m thinking about a new one.  Perhaps, rope-the-nosey-interviewer-in-the-muck rodeo and accompanying tie-him-to-the-stake comedy roast.

 

Fortunately, my time machine was warmed up and ready.

Wednesday, January 20, 2021

Garden Street Bistro

 



Garden Street Restaurant, Fernandina Beach, Florida

 

 

A quick note:  If you’re not close to northeastern Florida, why read an article on a small restaurant in a town far from where you live?  Many reasons, not including the inspiring prose: Opening your eyes to small, bistros near you.  Ideas to expand your at-home kitchen repertoires.  Reasons to visit Fernandina well beyond the culinary. So jump right in and let your imagination fly!  Well, maybe a glass of wine or two, first.

 

 

Fernandina Beach, the major city on Amelia Island, has a motto:  This Is My Happy Place.  Hard to disagree.  When warmer weather arrives, so do the tourists, and not just for the fine beaches, but also for the pre-COVID-19 extravaganzas, such as the Concours d’Elegance (May 2021), a fabulous and expansive showing of classic and exotic and unbelievably expensive cars, the nationally known Shrimp Festival, and the Christmas time Charles Dickens Festival. Then there are other lesser affairs, including what I call the wine-shop-around, when businesses on Centre Street are open late and wine flows freely, and art nights, when galleries stay open late.


Concours d'Elegance

 

There are bookstores and restaurants with views of the ocean, so I wasn’t totally surprised to find a breakfast nook on 3rd street a few streets from the port.  What did surprise me was that the Garden Street Bistro (GSB) turned out to be a sans pareil breakfast treasure!



Yes, the GSB offers the usual eggs, bacon, toast, and pancakes, if that’s your bent.  But, they also showcase breakfasts that are taste-changing events.

 

My companion and I decided to ignore the usual, to scramble up the tree of adventure and catch a tasty view from a high culinary limb.  For me, it was the grits bowl and for my chicken fancying partner, it was Florentine chicken breast with pan-fried potatoes and a small bowl of well seasoned and lightly sautéed Brussels sprouts.



When you enter the GSB, check your prejudgments about breakfast and flavor at the door.  The Florentine chicken was well cooked and juicy, smothered with white cheese, wilted fresh spinach, and sautéed fresh tomatoes.

 

Don’t let me hear you say you don’t like Brussels sprouts until you’ve tasted these.  And don’t even whisper, “This ain’t no breakfast,” you chicken biscuit breakfast fanatics!

 

Best to shy away from the ‘usual,’ and treat ‘monotony’ as a mental disorder, especially when the GSB is nearby and standing ready to broaden your taste buds’ horizons.

 

But, by now my three faithful readers are whining. “How ‘bout the damn grits bowl??? That’s what I call breakfast!”  Well, in the case of the grits bowl at the GSB, you’re right and wrong.  Their version is a bow to tradition, like wearing a swimming suit to the pool, but adding a top hat and tails.  These grits are lightly cheesy, but with savory sausage gravy pooled in the middle, and decked out with scrambled eggs, bits of cheese and crumbled bacon on top, served in a bowl that could feed two or three, even if they were ravenous.



Ok, I’ve given my trusty three the bare bones, but what matters most is the taste.  Rest assured that when it comes to book reviews and recipes and restaurants, I do not write about things I don’t like.  I write about things that touch my foolishly romantic and hungry heart.

 

The owner and chef, Max Gonzales, hits every note, with verve and clarity.  Our breakfast was so generously delicious it registered on the culinary Richter scale.  

 

The atmosphere at Garden Street Bistro is quietly calming and the service is superb.  Our waitress knew exactly how to carefully serve the dishes and how to be chatty and informative when describing the menu, and how to back off and let us eat with the serenity we enjoy, interrupting only briefly to refill our mugs of steaming coffee.



The Garden Street Bistro is not just for breakfast and we must return to try their burgers and pizzas.  Meanwhile, I encourage having a napkin handy while you drool over their web site!

 

Garden Street Bistro

 

See, didn’t I tell you about giving free rein to your imagination??? I do not often lie and then it’s for the best of reasons.  Well, also for self-protection.







 

 

Sunday, January 10, 2021

My Almost Authentic Red Beans and Rice

 




My Almost Authentic Red Beans and Rice

 

Traditionally, I’m not traditional.  So, since it was a cold day and I felt like being creative in the kitchen and was hungry for Red Beans and Rice, without having to leave my warm and comfortable home, I scoured the pantry shelves, the refrig, and the vegetable bin. After that it was on to chopping and dicing and wondering what the hell am I doin’?

 

My path of ‘what if’ lead me to an ongoing silent conversation with the ingredients.  Are you worthy of my soup?  Do you have any spicy cousins?  Some nicely shaped vegetables that would add color and intrigue?  You know what I mean.  Something curvaceous, with a soupçon of Je ne sais quoi?  Surprise me with the mystery of temptation.  Oh, yes, do lead me on….

 

So on I sped down the dusty road of endless indecisions.  It may be that my version of Red Beans and Rice may draw the disapproval of New Orleans’ tastebuds, but my version is damn good! 

 

Much better than my previous attempt, the Red Bean.   Anyway, I’d guess Cajun mamas don’t follow strict recipes!  Why should I?

 

So here we go!  Grab yo-sef a bottle of Abita Beer and Laissez le bon temps rouler!

 

Red Beans and Rice

 

Ingredients

Dice the vegetables

2 stalks of celery

½ red bell pepper

½ green bell pepper

1 sweet onion

 

3 cloves of fresh garlic, peeled and thinly sliced

4 links of Andouille sausage, cut in rounds

2 strips of bacon, chopped

4 small pieces of Black Forest ham, or other smokey ham

2 cans of red kidney beans, drained and rinsed

1 can of black beans, drained and rinsed (I had only 2 cans of red kidney beans!)

4 cups chicken or vegetable broth










Serve with rice and Cuban Bread (see link at the bottom of the page)

 

Puttin’ It Together

 

Slosh some olive oil in a big pot, add the bacon and ham.  Add the sausage, mix well and continue to sauté until the sausage is beginning to brown.  Now toss in the vegetables and garlic and gently sauté until the vegetables soften




Add the beans and the vegetable or chicken broth.  It’s going to look soupy, but it will thicken as you allow it to simmer with the lid off.



It was still not thick enough for me, so I used an immersion blender to thicken it up a bit.  You could also use a handheld mixer. Your only object is to bust up some beans.



Get it too thick?  Add a little more broth.

 

Spoon it up!  Drop some rice on top!  Put on some Zydeco!  You in fer a treat!  

 

I served it with Cuban bread.  The link to my Cuban bread recipe is below:

 

Easy Cuban Bread Recipe

 

 

Monday, December 21, 2020

Early Pickins




Early Pickins freely admitted his life so far had casually roamed from disaster to rut and back into the scorching flames of disaster.  His first four marriages turned out badly.

 

Corina, his first wife ran away with a hockey player. Cost Early a lot of money to pay the guy off. Corina was not an easy sell.  Cost even more for the divorce.

 

Before leaving, Corina favored Early with a son, an intense boy who grew into an intense man, graduated from law school and these days made his money working for the Santini crime family.

 

Morine came next. Said she was a native of France. She spoke heavenly accented English until the divorce trial when she confessed she was from Minnesota. 

 

Time stomped on.  Money accumulated.  Money was not Early’s problem.

 

And while he brought in the cash, he and his son grew apart, although Early picked up the bills for college and law school.  Still, they were not close, well, until Early needed something, and more often than not it was a big something.  The son, who people naturally called Lean, because he was tall and slim, unlike Early, was in his law firm for the long haul.  The Santini family was old school. No getting out and if he decided to leave, there was no place to hide.  It did have its benefits.  Their problems, and in turn his son’s problems simply disappeared.

 

Early made a third matrimonial mistake, Fay.  She took the house and all his money.  Early even sued his lawyer to try to get something, anything back, but the opposing lawyer, Lincoln McFee, came out on top, including Early paying court costs. 

 

It had been a while since Early and his son had spoken, so when the phone rang, and Lean saw the number, he was hesitant.  He had folders on this desk and unsympathetic bosses to please and everything due yesterday. 

 

“Hi Dad,” he said as pleasantly as possible.

 

“I need a favor.”

 

“Well, no crap”, Lean thought. “I know it’s not Christmas or my birthday.”

 

But what he said was, “Good to hear from you!” sounding as cheerful as a squirrel who’d made it across the road.

 

Later, Lawyer McFee lost a leg when his car was t-boned by a dump truck.  Needed a lot of dental work as well, and his damaged mind receded into childhood.  He no longer drank Manhattans, but developed a sudden fondness for chocolate milk and cookies.

 

It was right after the third marriage that Early determined to change his ways.  No longer was bra size going to be the deciding factor.

 

The fourth and worst was Caroline Wentworth. She poisoned Early, but he survived after a good old fashioned stomach pumping.  A few days later, Caroline had an unfortunate accident, when her car stalled on a train track at the exact moment the 1:15 a.m. to Pittsburgh came through.  In Early’s life, cars and ex-wives didn’t do well.

 

Still, no one could say Early Pickins didn’t keep his cheery disposition and take his misfortunes in stride.

 

Even Las Vegas couldn’t change his luck.  Ransom, his unfortunately named accountant, had a perfect system for craps.  First night, Early won three hundred bucks, which struck a match to the fuse of his enthusiasm.  The next night he won $1500.  He was primed to make a killing.  

 

The third night their hotel room was broken into and the money disappeared.  Turned out Corina had ditched the hockey player and moved to Las Vegas. Her new boyfriend, Ramone, was also close –wink-wink-  with one of the hotel maids in the same hotel Early and his accountant were staying. The maid’s name was Rosaline ‘Rosie’ Buchannan.  Rosie unexpectedly, especially for her, fell off the roof.  Then Ramone joined her in what appeared to be a lovers’ double suicide.  His last words were “I’m SORRY! I spended all tha fuckin’ money.”

 

In no time, Early started searching for the perfect woman in more high-class places. Lobbys of the best hotels in Chicago, New York, and Miami, trips to the country’s best museums and most fabulous libraries.  One night he struck gold, seated next to a lovely woman at the theater, on opening night of Love Always, in London’s west end.

 

Avril Harrison was a strict, very correct woman from Connecticut who let Early know she didn’t shop at Wal-Mart under any conditions, and made Early leave a restaurant when a patron at the adjoining table uttered ‘shit!” out loud with a touch of anger.

 

She shuddered when another woman asked if she’d read Fifty Shades of Gray.  “Such trash,” she said, “Such perversity.”

 

She insisted on five star hotels.  Early was intrigued.  This time he had surely found elegance and culture in a forthright woman, with an independent mind.

 

Back in Philadelphia on date number six, they sat at a lovely table in the hotel’s exquisite dining room.  The gleaming crystal of chandeliers spraying the high ceilings with sparkles of light.  The diners were attired in suitable dark suits and ties for the men, and delightfully designed gowns for the ladies. Naturally, ironed and flawless white linen graced the tables.  Full sets of silverware glimmered, along with flawless crystal glassware.

 

They ordered drinks, a fifteen year old Scotch over ice for Early and a bottle of Veuve Clicquot for Avril. 

 

The waiter who delivered the bottle of champagne wore spotlessly white gloves and presented it in a forward thrust as he announced its age.  When Avril nodded her approval, the waiter made an event of popping the cork, as if he were the doctor at a royal birthing.  He set a lightly frosted flute before her and poured a properly bubbly portion.  He was about to place it neatly in an iced silver bucket, when Avril lightly touched the cuff of his black jacket.

 

“Are you sure you won’t have a flute of champagne?” She asked, giving Early a dreamy-eyed look.   It sounded like such a polite request, that he cancelled the Scotch.

 

They dined over four exquisite courses that apparently represented every European country.  It was a guess on Early’s part.  He only recognized three or four.  They emptied the bottle of Champagne while they explored the salad, and continued with two bottles of perfect French reds for the remainder.  Afterwards, Avril downed two Manhattans in a hotel bar worthy of Cary Grant and Agent Double O Seven.   Early settled for a luscious snifter of Spanish Cardinal Mendoza brandy.

 

So expensive was the meal, that even Early, Mr. Generous, blinked.  But, what the hell.  He’d already made the assumption that dinner was as erotic as it would get with his overly civilized dining partner.  So convinced was he, he’d booked two suites.

 

Instead, when he walked her to her accommodation, she invited him in. Five minutes after the heavy door closed behind them, with the solid sound of a bank vault, she attacked him like a woman trained by Igor the lion tamer.  

 

“You going to put it to me like a real man!” She said it with a guttural rasp, as she ripped off his $200 shirt, scattering buttons across the room, then raking her nails across his chest in what felt to Early like a prelude to open heart surgery.

 

“Get off me,” were not the words that leapt into Early’s befuddled mind.   This was survival of the fittest, and right that moment he had his doubts about his chances.

 

“Do I need to take a wrench to that piece of machinery,” she screeched, grabbing a fist-full of Early’s particulars with the grip of an ape stealing a coconut.

 

“Ever seen tits like this?” she said, with a panther’s purring voice, ripping off her own blouse.

 

If he ever had seen tits like that, he wasn’t about to take a risk and say so!

 

A bold move to the door crossed his mind, like a chicken pondering the chicken or the egg and finding out it was the chicken.  Just then, she grabbed his arm, dragged him toward the bed, and shoved him with a force that left him sprawled and covering his crotch with both hands in case she had a knife.  Better to lose a finger, or maybe two.

 

She wasted no time, as if she had wasted any previously,  and rode him like Calamity Jane’s psycho sister.

 

The next morning, she asked if he would like to attend church services. And what church?, he wondered.  The church of fuck me ‘til I die?

 

She delicately placed his hundred dollar bill in the silver collection plate, squeezed only his hand, thank god, and whispered she couldn’t wait to get back to their hotel room.

 

Early could wait.  He thought of locking himself in the mens room, or taking communion until they ran out of wine. 

 

Time to call his son.  He needed another favor.  If he lived that long.  His son sighed and said he’d take care of it, but in fact, he was long past dealing with his father and his father’s self-made problems.  This would be the last time.

 

That night was better or worse than the first, depending on who was on the bottom. The woman never slept!  Early cringed when she brought out a short, stout switch. “Good dog,” she said.  Good dog? He was ready to be a simpering, little toe licking fucker if this night would just end.

 

Morning saw Early leave the room at 6 a.m., bloodshot eyes, which matched his tie.  Suit pants felt like sandpaper, making him cringe at every step.  Avril left right behind him, telling him she was going to skip breakfast and catch a cab.

 

As she walked out the lobby’s revolving door, Early made a phone call.  “Everything all set?”

 

“Yes,” said the voice he didn’t recognize.

 

Then he waited.  Nothing happened.  Avril walked across the street, got in a cab and left.

 

Something must have gone wrong.

 

He followed out the doors and hailed a handy cab.  Evidently, the cab didn’t see him.  It hadn’t moved.  He stepped off the curb and waved.  The cab came forward like a horse out of the starting gate and met Early face to face. There was in a blast of blood, and  the cab sped away.

 

The doorman told the cops it was a regular city cab, but he hadn’t noted the license plate.

 

Lean also made a phone call.  The voice on the other end only said, “You won’t get anymore phone calls.” Good thing.  His bosses were tired of picking up the check.

 

 

Friday, December 18, 2020

Steffens Restaurant Kingsland Georgia


 Steffens Restaurant Kingsland Georgia

 

In my morning quest for a satisfying breakfast that I can’t make myself, I followed the well-marked GPS trail to a tiny town in South Georgia.

 

How many times have I asked myself, what in hades did we do before GPS????  Now I remember.  Maps.  I also remember getting lost and cursing states that didn’t put up enough blanity-blank road signs.  And why did the powers that be label the road County Road 56, when on the map it was State Road 428?  

 

Now, in the age of technology, all I need to hear is a sweet voice of my choosing say, “Turn right here. Continue on this road for 4.6 miles.”  Bless you, sweetheart and bless your mother for giving birth!

 

But, on to breakfast.  Steffens Restaurant is near Kingsland, not IN Kingsland.  I think.  In this neck of the woods, it’s hard to tell.  Nothing else was nearby.  

 

I park in the well used parking lot, shrug my shoulders, put on my mask, and walk into the 1950s.  Steffens has colorful tabletops, a real lunch counter, and heavy porcelain coffee mugs that remind me Steffens has been here since 1948. Above the coffee machines behind the lunch counter, sit a line of toy cars that run the length.





 

A chalked sign above one of the booths says the ladies of the kitchen have 70 years of experience between the two of them, and they insist on locally grown ingredients.

 

You know the place is good when you have to wait for a booth.  But, we were also invited by a sweet young lady to sit at a table. As much as I yearned to be back in my teenage years and sit at a booth and although we were not short on time, we took her up on the offer.

 


Not surprisingly, there was country fried steak on the menu. After all this was the deep south. Instead I chose another cluster of southern favorites, country eggs benedict.  I knew you’d ask!  Eggs with country ham on English muffins (which the English call crumpets), some cheese, all slathered with sausage gravy, and topped with fried green tomatoes, accompanied by a bowl of buttered grits.




My traveling companion chose the more delicate selection of eggs over medium and cheese grits. Oh, la-ti-da.

 

Everything was delicious, as you would expect in a rural restaurant that has not only survived, but prospered for over 70 years.  

 

The grits were served hot and creamy and my companion’s cheese grits has a cheesy taste, without being over powering. And my country style eggs benedict were such a wonderful blend of flavors, from the saltiness of the country ham to the richness of the sausage gravy, to the crisp and tender taste of the fried green tomatoes.

 

The servings were plentiful as they should be in a southern style eatery and the service was so graciously polite.  This is a place I will return to and next time I’m going to bring some Yankee friends whom I want to introduce to some fine southern cuisine! 

 

Oh hell yes, ya’ll!





Thursday, December 17, 2020

The Cedar Oak Café and The Olde Towne Gallery






 The Cedar Oak Café and The Olde Towne Gallery.

 

On a Wednesday morning, I woke up thinking of heading up the road to a rustic bit of Americana, The Cedar Oak Café in St Marys, Georgia. For those familiar with the military, you may recognize the name, St Marys being the home of Kings Bay Submarine Base.

 

As one wag said, Kings Bay has more satellites overhead than anywhere on earth, so don’t forget to smile and wave when you drive into town.

 

St Marys is an historic town that belonged to Spanish Florida until 1763, when it became part of Georgia.  So between history and submarine, there’s much to do here.  Museums, festivals, and don’t miss the huge and beautiful homes in the historic district.  



There are also excursions to the equally famous Cumberland Island.  Here’s a link: https://www.exploregeorgia.org/city/st-marys

 

But, the Cedar Oak Café was my center of attention.  Breakfast is my favorite meal and to do it properly, ya gotta git away from them boring Hut this and House that!  I like rustic and off the beaten track, BUT, the food has to be interesting and well prepared.  Not saying the typical breakfast is not good, but if you’re going to drive a few miles, there should be a delight at the end of the journey.

 

I found all the delight I could handle at the Cedar Oak Café in St Marys.  The café shares a building with an artists’ co-op, the Olde Towne Gallery and I’m glad they do.  This gallery shows off local talent that centers on the beauty of the surrounding area.  So, crafts and stuff?  Oh, so much more than that.  This co-op has art and crafts and many of the paintings and sculpture and jewelry would enhance many museums, as well as your home and mine.  Creativity flows down a lengthy hallway and into separate artists’ ateliers.  A combination of a feast for the eyes and a salve for the budget. So reasonably priced, the tags will make you blink.




 

This setup of quaint café and gallery is marketing genius!   And, no they’re not combined in the same room, but you have to go a few paces down the gallery hallway to enter the café.







And in the café, you’ll find an old time décor, with a breakfast and lunch menu with variety, culinary quality, and wonderful service.  This is not just a bacon, eggs, toast and coffee establishment, although you can surely order those.  I opt for the Breakfast Special, of country fried steak, grits, eggs over easy, whole wheat toast and coffee.


 

You have to realize that country fried steak is one of the ten commandments for any southern restaurant.  An addendum says, “Thou shall serve it with delicious sausage gravy!”

 

Now, I make some pretty good country fried steak at home, and my gravy isn’t bad either, but now I am shamefaced.  My attempts are woefully inadequate when compared to the fare at the Cedar Oak Café!  The breading on the steak was delightfully crunchy and the gravy was very close to heaven from a pan.  The rest of my breakfast was equally excellent!




 


My traveling partner ordered an omelet, stuffed with bacon and feta cheese.  I admit, I had my doubts because I am not one who ever gets a craving for feta cheese.  But, I figured, what the heck, I’m getting my country fried steak, so why should I give a hoot?



And then my partner offered me a taste.   My mind flipped a switch and my lips formed the words, “Gimme some more!”  The huge amount of crumbled bacon was crispy, and a touch of feta complimented perfectly the salt crunch of the bacon and the soft flavor of the eggs.  I never would have dreamed of putting these three flavors together and yet, they were perfect!  This talented chef knew what she was doing! 

 

I walk away happy when I know the meal is so good that I couldn’t compete.  This breakfast was so good I won’t even try!

 

I not only have no complaints, but I awoke this morning thinking I  should make another trip to the Cedar Oak Café and I should do it pronto!