When I was about 9 years old, I remember visiting my father’s relatives on their farm near Williamsburg, Virginia. The two things that really impressed me about these Virginians were their welcome fish fry with homemade ice cream and their breakfasts.
At about 5 o’clock in the morning, everyone would assemble at a long table with benches, filled with homemade bacon and ham, link sausages, pork chops, grits, rice with butter and sugar, eggs, home fries, apple sauce, toast, cornbread, biscuits, gravy, butter, fruit preserves, coffee and juice. While this breakfast left us city kids reeling, our country cousins would take off in their multiple trucks, fully fortified for a non-stop day in their fields. The only people with a weight problem was us, after we had been there for several days.
I’m sure that dinner was as plentiful, but it’s the breakfasts that still remain in my memory after all these years.