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Granny’s Breakfast

1971, the morning country air,
flows through Granny’s kitchen,
fried catfish, fried green tomatoes,
chicken & gravy, sausage gravy, hash browns,
eggs, coleslaw, cow’s milk, corncakes,
Mississippi pancakes,
thick maple syrup, thick sliced bacon, ham,
hot corn soup, goat cheese spread,
two inch biscuits, apple chunks & apple butter,
iced well water,
83 years of soul food country breakfasts,
scorched pots, pans, kettles,
worn checkered table cloths,
1960 kitchen décor,
faded, chipped plates,
rusty silverware.

By Dr. Cheryl Fields, MBA, Ph.D.(ABD) (Granny’s Granddaughter)
©1997, ISBN: 1-885206-51-8
Library of Congress Catalog Number: 97-077310, P. 175