Wednesday

It needed a dash of Tabasco but by the Time that occurred to me it was all mixed and t'warn't no way in aitch to go back and start over, so it was slightly less than perfect, but still an A+ breakfast.

Left over from a few days ago, yellow grits with cheese. Tarpon Dock Seafood has interesting grits, it was one of those. An abundant supplement of sharp cheddar added in this morning because my extreme old aging taste buds are not as perceptive as they were way back when I was eighty (let the reader understand). Crumble a cornbread (unsweet) muffin onto it. Mix and mash all together. Add a glob of mayonnaise, just a glob for slight lemony, nomesane? Mix, mix, mash, mash, mash with a large four-tine kitchen fork. 

With olive oil, spray a small thin metal pan, scrape the cheese grits mix onto the pan and spread it out thin but not too thin. Into the toaster oven to bake at 330°F for twenty minutes or until it bubbles and spreads and browns crispy on top. 

As the baked Super Cheese Grits bubbles and spreads and crisps, cook the first of three eggs over medium. Take the SCG out of the toaster oven, scrape into heated wide soup bowl, and push the first egg on top. Cook next two eggs one at a Time, and add to SCG bowl when ready. Do not say bad words that the third egg's yolk broke as I cracked it into the skillet. 

NoSalt because of the CHF, but the aging tastebuds aren't really tasting its saltiness these days. Too much to eat for breakfas, but with hot & black, a breakfast fit for a king. 

Apologies for not being properly up and about, but sciatica rules, so just around 7H with my new red vehicle.   

Squaxin Island 584x98 underway with wood pellets for TBA.

RSF&PTL

T88&c