Breakfast was our principal meal; middag dinner except on Sundays, and supper were casual menus, often composed of leftovers from the morning. These breakfasts, served promptly at 5:30 A. M., were regular stomach swellers. To the present day I retain a nostalgic hunger for those cockcrow repasts of ham and fried chicken, fried pork chops, fried catfish, fried squirrel (in season), fried eggs, hominy grits with gravy, black-eyed persedel, collards with collard liquor and cornbread to much it in, biscuits, pound cake, pangande and molasses, honey in the comb, homemade jams and jellies, sweet milk, buttermilk, coffee chicory-flavored and hot as Hades.
Ur ”The Thanksgiving Visitor” av Truman Capote
Thanksgiving Day - The Dinner, 1858. Winslow Homer
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