I'm trying to decide what's for breakfast and I feel the bile rise in my throat, with its good friend stomach acid, reminding me how greasy-gross everything I've sent down the pipe (for any meal) lately has been. From when I was a kid to this very day, my parents have had traditional Sunday breakfasts with all the fixin's: eggs, bacon, pork sausage, biscuits (with gravy), sometimes hash browned potatoes; and yes, we often ate grits when I was younger. If you haven't had or thought about such a banquet much, there's one thing you eventually notice: all these things are yellow. The four Southern food groups are white, tan, yellow, and brown. In spite of a life's Saturday morning of cereal commercials showing The Complete Breakfast, with fruit or even just some kind of jam, breakfast = yellow is a magic supposition that turns out true however much I try to avoid it.
For one thing, the supermarket produce here is awful. We'll go to get some ingredient for a recipe, and find the selection is absolutely horrid: bruised and shriveled and afflicted with some spotted creature that no one seems to mind. Is it better anywhere, or must you shop at a small market or like a farmers' market to get anything good? I would bet the migration of food buying from smaller markets where the proprietor would, you know, give a shit, to supermarkets (including the super market, though that six-month old article is cautionary) is a big cause for lower consumption of real food. Though I guess rice milk (all of us here are lactose intolerant to some point or another) isn't "real food" either.
My teeth would cry and my stomach sing for an apple. We have cereal, and occasionally bananas, and we do have applesauce which I'll probably have some of instead--but no apples. They aren't yellow.
Comments
comment
Have you looked at the fresh market on Gunbarrel? They’re about the only place close to my apartment, that has decent meat and produce. But it will cost ya.
comment
Have not, but perhaps I shall. Thanks for the tip!