Iknow I’ve been a little quiet and all of late, but as some of you know, I’ve taken a little vacation time and that almost always means leaving the technology back home.
On top of that, since getting back I’ve been busier than a one-armed monkey with two peckers.
Before I go on, thank y’all for the hundreds and hundreds of requests for new recipes and for the unusual gifts of used undergarments, much appreciated.
Well no sooner did I put those bags down in the hall than ole’ Cooter from next door was standing on the porch. Cooter has been looking after old Blue while I’ve been away, he’s a good neighbor and all but he’s been having some trouble with his women. He was stood there looking at me like the last pea at pea time and looking so thin he’d have to stand up twice to cast a shadow.
Anyhow, it seemed like a good time to fix an old breakfast favourite as we were both obviously hungry. I’m gonna share this real simple breakfast with y’all so you can enjoy it yourselves.
Now let me tell y’all something, when I was just knee high momma used to prepare us Brains n’ Eggs for breakfast. Pappy used to make stupid Zombie jokes about it when he wasn’t telling us about Iwo Jima.
Anyhow, it was a regular breakfast for us for a long time and I’ve enjoyed it ever since, always get happy memories when I eat it too. Pork brains in milk gravy may not be the most appetizing sounding name, but go right ahead and try ‘em, I think you might like ‘em!
2-1/2 Tablespoons bacon grease
1/3 cup whole milk
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 can (5 ounce) pork brains in gravy
Melt bacon grease in a big ol’ iron skillet on a low heat. Add the pork brains in milk gravy to the heated grease. Stir it up with a fork and add the salt and pepper. Now whisk the eggs and milk together. Slowly increase the heat and add the egg mixture to the brains. Scramble that thing up to the desired consistency and serve hot with grits or toast and some home made apple butter.