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Epicurean Kentuckian: Making do for Sunday breakfast

2014-10-05 - Fortune Street,  Columbia, KY - Photo by Ed Waggener. On a cold wintrish October Sunday morning - Had to make do for Sunday brunch - but made with, without any Penn's Country Ham, with nary a thawed lamb chop from Knifley, and no fresh squirrel to have, if just for the squirrel gravy. Almost everything is from Adair County, however, including the Swai, which was fresh caught from the freezer at Walmart, supplemented with Haas avocadoes and peaches from a nearby aisle. The fried fish was an attempt to emulate a recipe Matt Baker created at the late, long missed Flatwoods Diner. Ours was good, with cornmeal, garlic, turmeric, wasabi powder, red and black pepper and a few secret, not so common secret ingredients. Excellent! Almost 68% as good as at the Flat Woods. The flattened hushpuppies though, were just edible, a one Blackaby Hills egg short of being moist enough. We had it with hot coffee and my new favorite drink, not pictured: CAUD H20 on tap. Somebody ought to bottle it and sell it; it's far better than Nestle's from RBS, Tennessee. That is At least what's coming through the new line on Fortune Street. This year, the best public relations move they've ever made was to get ahead of the algal bloom and feed enough carbon into the manufacturing system before the sometimes called "Lake Turnover" taste comes through the tap. Yes, we forgot the grits. And yes, somebody needs to tell us how to make the best hot biscuits. - EW. PS - We now have fresh Herb Bouquet's on the table at all times. Mostly from Lonely Acres at Farmers Market on the Square, with Fresh Mint harvested from the backyard, when we can't get it from Caitlin Helm. With various dishes, had and used Adair County grown cilantro, green and purple basil, and Mint Julep grade mint.
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