Crazy, busy weekend here again due to many things. Thanks for all the cool and supportive responses. All of the troops need those no matter the country. Justin knows about all y'all and as always asked what's up with your foodie/cooking friends....way before his military thing. We were talking today at the lake and he thinks he was...yikes.. 13 or 14 when he first tried Sharon's pickles from a swap years ago. Man time flies! Thanks again everyone but this guy has to get to hit the hay so to speak. Justin and his group got the best of me at the lake today. OY! I'm starting to feel my age.....LOL! David

Oh Carol those are really cute pancakes! Today I had a piece left over from my pizza making yesterday....mine was a vegetable tart, a recipe from Mallorca where I used to live. It's a sort of a ratatouille tart and tastes even better the next day. I usually have some whole grain toast, fruit or yoghurt and a black coffee but it's nice to eat something different for a change. SharonCb

I had what our local breakfast place called "stuffed hash browns" - a concoction of scrambled eggs with bacon bits and sausage encased in hash browns with green onions and with a sausage gravy. Other than confirming that I don't care at all for sausage gravy, it wasn't too bad but not something I'd order again. And way too much food.....also was not wonderful reheated :-( Since my grocery shopping trip yesterday restocked my larder, I can fix whatever I like today. Probably just some very crisp bacon with sourdough toast to make a bacon sarnie. One of my breakfast favorites!!

Savory grits cooked in vegetable broth with celery, red bell pepper, sautéed onion, herbs (oregano, basil, thyme, sage), and a chocolate Habanero chili. After the grits were cooked for six minutes, I added cheddar cheese, a smoked Italian sausage, and two eggs. I baked this mixture for 35 minutes covered plus 10 minutes uncovered at 355°. Makes four servings. I make this fairly often, as it reheats well.