One of the treats we all enjoyed while living at home was “Midnight Breakfast”. Have I mentioned I’m from a nocturnal breed, possibly descended from vampires and werewolves? Sometimes Midnight Breakfast was at two in the morning. We had several close family friends who were also night creatures, so this “meal” was truly a feast with two or more families gathering regularly. As we girls grew older and more mobile, strays (aka our friends) would smell the sausage from miles away and show up at our house to join the festivities. It became such a “thing” that after prom and homecoming, our parents would hold a Midnight Breakfast for the after party. Who needs a keg of beer when you have biscuits and Mayhaw jelly? (Okay, so there might’ve been a keg hiding in the back of someone’s truck but I will neither confirm nor deny.)
Anyone who has ever “had” to cook for others quickly learns how much of this or that to add to get a delectable (or at least an edible) finished product. A fun memory I have is when I moved away from home the first time and had to cook without supervision. I called Grandma to verify the ingredients for lacy bread. Her response was “Get your cornmeal, add the salt, and stir in the water until it looks right.” I knew exactly what she meant, but if she’d told one of my sisters the same, I’m not sure their lacy bread would’ve turned out right. I might also mention that I don’t remember ever using measuring cups or spoons when I was young. I’m not sure we even had any. It takes a little lot of experience in the kitchen to know the right consistencies and how to eyeball the amounts.
In my latest release, Home With My Heart, the characters celebrate a win with Midnight Breakfast. The heroine, Dixie, does most of the cooking and laughs when her older sister has to read the directions on the grits’ package. The hero, Big Dan, also helps but burns the bacon. (Cooks and bacon-lovers of the world can I get an eye roll?)
Even though Dixie was the youngest of three siblings, the responsibility of cooking fell to her when her father became ill, so she’s a pretty good chef. Her biscuits give Aunt May’s a run for their money. For your enjoyment, I’ll share Dixie’s secret recipe with you (stolen adapted from my mama’s recipe).
Dixie’s Made From Scratch Drop Biscuits
A couple of cups of flour
A spoonful of oil
Add milk or buttermilk until it looks right
Drop by spoonfuls onto a greased baking sheet
Bake at 350 until they’re ready
Enjoy with real butter and Mayhaw jelly
I’m giving away an ebook copy of Home With My Heart (USA can choose paperback option).
Question: What would you serve for Midnight Breakfast?
Answer in the comments to be entered for a chance to win. Winner will be announce in the comments this Saturday.
Meda White is an award-winning author who was born with Georgia clay in her veins and between her toes. Big families, dirt roads, and fried catfish make life worth living. She mostly enjoys the Southern lifestyle with her husband and furbabies. The exception is the hundred degree summer days with a hundred percent humidity. No amount of Aqua Net can fix that hair then.
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