sunnyside up!

I've come to the conclusion recently that breakfast is my favorite meal of the day. This can be the only logical explanation of why every time I am presented with an awesome breakfast: I completely pig out!

My reasoning behind my conclusion is the fact that I so rarely eat a decent breakfast. Remember? I'm the girl who eats popcorn for breakfast, so when I get the chance to eat a warm, hearty, REAL breakfast I throw all my shame out the window.

I had the chance to eat such a breakfast this past Friday morning at the lovely, little Carrollton, Georgia establishment known as Sunnyside Cafe. This wasn't my first time eating at Sunnyside. I've had this pleasure on four separate occasions now, and each time I eat there, I seem to fall in love with it a little bit more.

It's just my kind of restaurant: small and unassuming with both traditional and unique meal options. My favorite option thus far has been the order of sausage gravy and biscuits. This is to die for...probably literally considering how much this clogs my arteries. Two "cathead" biscuits are served cut wide open with sausage and black pepper gravy poured generously over the top. But the euphoria doesn't end there. No, Sunnyside takes this dish to a new level by crumbling larges pieces of their wonderful pork sausage over the top. Gosh, this stuff is good!



One of their less traditional (at least in my neck of the woods) menu options is known as The Scottish Egg, which is essentially a deep-fried hard-boiled egg, but before they deep-fry the egg, they wrap it in pork sausage and cover it in batter. I couldn't try this dish, because I personally hate hard-boiled eggs, but my dad was brave enough to try it and loved it! And there's something to be said for a restaurant that serves dishes that are outside of the box.

Sunnyside has lots of other options for those diners who want to avoid a coronary or a "unique" experience; they also serve a homemade granola (which is locally made and sold by the bag in the restaurant), any and every kind of omelet under the sun, and good ole pancakes.

Aside from the fabulous food, Sunnyside also serves up great atmosphere. Located just off the historic square of Carrollton, this cafe is small (only 5 or so booths and about a dozen tables) but doesn't really seem so with large open windows. The best part of Sunnyside's atmosphere, however, is the corner set aside for live music. The restaurant's website describes its music best: "Enjoy your morning breakfast while listening to acoustic guitar, or, be serenaded over dinner by a lively banjo." What could be better?

In short, Carrollton's Sunnyside Cafe offers great food and great entertainment, and it always seems to satisfy my monumental appetite for a good Southern breakfast.

chicken noodle gravy

It's another hot afternoon in September. It should be Fall already, but it's really not...despite my best efforts to make it true. My Halloween decorations are out three weeks too early according to my husband, but I am so tired of the Southern heat I could scream. I've always prided myself on the fact that I am a Southerner through and through, but I'll be the first to admit that this summer has nearly done me in. Bring me Fall!

Along with the Halloween decorations, I've also pulled out my repertoire of Fall-ish/Winter recipes, hoping to conjure up some Autumn breezes and color-changing leaves. Because we're saving for a trip to Disney World in a few weeks, the first of these magical recipes also happens to be the cheapest. World, I introduce to you: Chicken Noodle Gravy.

Those three words make my heart sing! They bring back memories of my childhood, of my mama or daddy in the kitchen cooking that warm and hearty dish that's loved by millions the world through. Chicken Noodle Gravy? Okay, maybe it's not loved by millions. In fact, I seriously doubt that it's even loved by hundreds. But if you know what it is, chances are you love it.

Chicken Noodle Gravy is a relatively simple dish, but like a lot of things, it's beautiful in its simplicity. Okay, maybe I'm getting a little too deep there. After all, it is a gravy dish; how complex and symbolic can it be? Well, let me tell you: Chicken Noodle Gravy is a lot like me. It's simple, old-fashioned, and cheers you up when you're feeling low. It's the food version of me, and that's why I've named my blog after it, just in case you were wondering.

But seriously, Chicken Noodle Gravy is very simple to make. You'll just need a few ingredients, most of which you probably already have in your cabinets:

1 can of condensed chicken noodle soup (duh!)
1 cup (more or less) of milk
2 tablespoons of butter or margarine
1/4 cup to 1/3 cup of flour
salt and pepper to taste (careful with the salt though, the soup already has tons!)
4 to 5 slices of bread

You start Chicken Noodle Gravy as you would any other gravy, by making a rue. Put your 2 tablespoons of butter or margarine (make that butter, in the South butter's where it's at!) in a medium sized frying pan and over medium heat. Once it's boiling, add your flour. This is where it gets tricky. If you add too much flour, you'll have an excellent adhesive to use for various craft projects or household repairs. If you add too little, you're going to end up with runny gravy, and nobody likes runny gravy. On this note, my husband claims to like runny gravy, but this is probably due to the fact that I've made him runny gravy on numerous occasions. He probably thinks that I mean to, but I really don't. There's just a really fine balance in making gravy, and I'll admit I don't always hit it.

So when you have your perfect amount of flour, (I always try to add enough to absorb the liquid of the butter fully) stir and be sure to get all of your flour mixed well with the butter, then add your can of chicken noodle soup followed close by your cup of milk. The milk's usually a little tricky as well, again it's all about balance. Can you tell that I'm the type of cook who likes to color outside the lines? I rarely listen to a recipe myself, so it's kind of hard to write one without lots of qualifiers. If you're like me, you're going to tweak it a little yourself anyway, so just go with it. Make cooking an experience. There will be successes and failures, but that's what it's all about: fun, experimentation, and the stunning thrill you get when you get a dish just right.

Continue to heat over medium, stirring often. Gravy will thicken within a few minutes. Remove from heat, serve over toast, and enjoy this unique and cheap meal.

Maybe if a lot of us prepare it, we'll conjure up a little Fall weather.