Posts Tagged 'breakfast'
I located Cafe Gouda during a search prior to a recent trip to The Smokey Mountains. The online menu listed several items that I wanted to try.
Upon walking in and to the order counter we were presented with a huge chalk board full of items.
The Café Gouda menu offers both traditional and unique dishes, serving delicious food for breakfast, lunch and dinner.
Cafe Gouda | 2960 N Center St Hickory, NC 28601
Phone: (828) 267-1300
Grits has always been a favorite dish in the south. There are many different variations of grits including the traditional grits with butter, grits with cheese, and shrimp and grits just to name a few. I prefer grits mixed lots and lots of butter with pepper sprinkled on top. I also like grits with breakfast casserole mixed in with cheese sausage and eggs. This morning I enjoyed a rather large bowl of grits mixed in with just enough butter to change the color.
Movie Name: My Cousin Vinny (1992)
Vinny Gambini: [Vinny and Lisa receive their breakfast orders, Vinny
looks at his skeptically] Whats this over here?
Grits Cook: You never heard of grits?
Vinny Gambini: Sure Ive heard of grits. I just never actually *seen*
a grit before.
Grits have their origins in Native American corn preparation. Traditionally, the corn for grits was ground by a stone mill. The results are passed through screens, with the finer siftings being grit meal, and the coarser being grits. Many communities in the United States used a gristmill until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee. In South Carolina, state law requires grits and corn meal to be enriched, similar to the requirements for flour, unless the grits are ground from corn from which the miller keeps part of the product for his fee.
Three-quarters of grits sold in the U.S. are sold in the South stretching from Texas to Virginia, also known as the “grits belt”. The state of Georgia declared grits its official prepared food in 2002. Similar bills have been introduced in South Carolina, with one declaring:
Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of South Carolina used to be the site of a grits mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as Charleston’s The Post and Courier proclaimed in 1952, “An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.“
Grits are usually either yellow or white, depending on the color of corn. Most commonly found are “quick” grits in which the germ and hull have been removed. Whole kernel grits are sometimes called “Speckled.” Grits are prepared by simply boiling the ground kernels into a porridge until enough water is absorbed or vaporized to leave it semi-solid.
During a ski trip to West Virginia we stayed at the Holiday Inn Express in Princeton near several restaurants and gas stations. Holiday Inn Express located about 20 minute from Winterplace Ski resort and we’ve had good experiences there with the exception of the 11:00pm fire alarm that never ended. Regardless of the fire alarm, I continue to book rooms because of the location and the people working there are some of the nicest I people that I have met.
During the most recent trip we were loading up on the free breakfast and I noticed a machine with a picture of pancakes on it. It appeared to be a pancake maker. Could this be a dream? I love pancakes!! I pressed the button and within one minute I had two cook pancakes on a plate. The machine is virtually noiseless and flips out two pancakes onto a plate from the side. This has not always been available and I think is a nice addition to the continental breakfast selection.
I did some research and found these machine online for $3500.00. They use pre-filled bags of batter and can produce up to 200 pancakes per hour. Amazing!!
36th Street Bakery, Cafe & Catering
I had the pleasure of visiting 36th Street Bakery, Cafe & Catering in Lincolnton, N.C. while driving to the Blue Ridge Mountains. As soon as I opened the door the aroma of fresh baked items attacked my senses. I was immediately drawn to the pastry case. I checked out every item like I was visiting a museum of sweetness. It was obvious to me that I was going to enjoy this visit although it wasn’t easy choosing just one item. There are several items on the menu that I would have enjoyed if it had been lunch time. This was an early morning visit and the scent of the baked items required me to enjoy something sweet. I finally decided on a cinnamon twist and enjoyed every bite. I am rarely in the area and am not sure when I can visit again, but going out of my way on the next trip to western NC would be worth the time. Linconlton is lucky to have this bakery and cafe in it’s beautiful downtown area.
Besides bakery items and catering, 36th Street also offers Murder Mystery Nights and Wine tastings.
Open Monday-Saturday from 7am until 9pm.
Weekly Entree Specials are W, Th, F, Sat from 5pm until 9pm.
E-mail us if you want to be included on the list (email@example.com)
web – www.36thstreetbakery.com
view a pdf file of their menu here
I am proud to be a graduate of Leadership Richmond. The 6 month course provided me with tan opportunity to learn more about myself as well as my community. I made new friends and continue to work with those friends on the Leadership Richmond board to help plan sessions. One important item of discussion as the new series of sessions begin is what food is going to be provided and who will sponsor the meals. As expected, I jumped to the chance to help provide meals for the attendees.
Leadership Richmond Orientation Breakfast
Breakfast is the first meal of the day, usually consumed in the morning. The word is a compound of “break” and “fast”, referring to the conclusion of fasting since the previous day’s last meal. Breakfast meals vary widely in different cultures around the world, but often include a carbohydrate such as cereal or rice, fruit and/or vegetable, protein, sometimes dairy, and beverage. Breakfast buffets and new fast food breakfast items are very popular in the U.S.
I am not a morning person and breakfast is probably the most skipped meal of the day for me. When I get the opportunity to have a good breakfast I usually do not pass. I have expressed my love for pancakes in a previous blog, but I also enjoy many other breakfast items. Until my mid 30′s I would have a large bowl of some of the sweetest cereals that i could find. Crunch Berries was on the top of the list. One day, I decided that I preferred the extra sleep over the morning bowl of sugar filled cereal. I actually lost weight and saved money on groceries. Upon further research of this topic, I have found that skipping the first meal may not be the healthiest thing to do.
Breakfast from Burgess B&B
Studies show that children who eat breakfast do better in school. It doesn’t take much further thought to realize adults will feel better and perform better at work as well. Whether you work at home, on the farm, at the office, at school, or on the road, it is not a good idea to skip breakfast. Eating a good breakfast sets the tone for the rest of the day.
Most people give a variety of reasons for not eating breakfast. A common reason is that they are not hungry in the morning, which is a result of eating a full meal late in the evening or late snacking. When they go to bed, the body is still busy digesting all that food. Digestion then goes into a slower gear during the hours of sleep and there is still food in the stomach in the morning. The stomach needs a rest too. A tired stomach does not feel like digesting a big breakfast. When you get up in the morning, your glucose or blood sugar level is at its lowest point in the day. Glucose is the basic fuel for the brain and central nervous system. A good breakfast will keep you from being tired and irritable by mid-morning.
Maybe I can, one day, take this advice and wake up an extra 30 minutes to participate in the most important meal of the day. Until then, I feel pretty good knowing that I had that extra time in bed.
Source – Wikipedia, About.com, beyondthebend.com
Henry's Chicken Salad on Croissant with fries.
There’s a new chef in town and word is spreading about a small restaurant in Rockingham, N.C. Henry’s Uptown Cafe is the name of this popular establishment and some would be surprised at the menu offered. This is not your ordinary small town dining room. The main difference is the food being prepared in the kitchen. You can get the usual Burger and fries as expected at a small town cafe, but other items on the menu may be surprising. Beef Caprese Salad, Henry’s Chicken Salad on Croissant, Mahi-Mahi and the daily gourmet desserts are just a few items that make this cafe menu unique. The random desserts, made daily, are alone worth a visit to Henry’s. Each item has a special touch that make Henry’s a place unlike any other in the area.
The daily lunch specials range from Penne Pasta with Italian sausage to Sautéed Shrimp with Tricolor tortellini in a tomato cream sauce. These are gourmet items at affordable cafe prices are too good to pass. One visit to Henry’s should convince any patron that Henry is in the kitchen enjoying a passion of preparing delicious meals.
A complete breakfast menu is available for the early risers and dinner is now provided Thursday through Saturday until 9:00pm.
Gourmet desserts prepared daily.
Become a fan of Henry’s facebook page to receive daily special notifications.
Henry’s Uptown Cafe
118 S Hancock St
Rockingham, NC 28379
- Phone:(910) 895-6600
A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. This is a very boring description compared to how some restaurants prepare pancakes. IHOP has taken the pancake and added over a dozen different variations to their menu. I prefer the traditional buttermilk pancake with butter and syrup. Add some scrambled eggs and sausage and I have a great meal to begin the day with. Breakfast for dinner? Yes!! I can eat pancakes for any meal. I’ll wake up in the middle of the night for some hot pancakes.
I have visited several locations in North Carolina that provide extra large pancakes that hang off of the edge of the plate.
The Purple Onion Cafe – Brunswick
Smith Street Diner – Greensboro
Hamilton’s BBQ & Fried Chicken – Bisco
FYI – In Canada, the United Kingdom, Ireland, New Zealand, and Australia, pancakes are traditionally eaten on Shrove Tuesday, which is also known as “Pancake Day” and, particularly in Ireland, as “Pancake Tuesday”. (Shrove Tuesday is better known in the United States, France and other countries as Mardi Gras or Fat Tuesday). Historically, pancakes were made on Shrove Tuesday so that the last of the fatty and rich foods could be used up before Lent. (source – Wikipedia)