Southwest of Cincinnati

[cbertsch]

I went out for brunch in Louisville today, at Lynn's Paradise Cafe, a place recommended by that former student of mine I met at the conference.

After days of eating late and badly -- the first night I was even forced to go to a Denny's that made the old Vallejo waterfront locale seem chic by comparison -- the excellence of the food was almost too much to bear.

But I survived, realizing along the way that my love of reliquified polenta with over-easy eggs swirled into them is basically a love for a classic Southern breakfast. Mmmmmm. I can't imagine a more satisfying -- or filling -- way to start the day, even if that starting takes place at 2:30pm. Did I mention that the biscuits were homemade and the coffee worthy of the Great Northern Hotel in Twin Peaks?

And I loved the decor of the place, although I must admit that the flat-panel screen above the men's room urinals was distressingly odd in that context.

Maybe I should get a painting of Louisville to hang above the ones in Modern Languages. It can cover up that perpetually reinscribed "No Mentoring Zone" grafitti.

Comments

[art-thirst.livejournal.com]

polenta? That looks like grits. Grits, eggs, biscuits, (no ham since I don't eat pork) and coffee. Sounds like a good breakfast. I love biscuits with butter fresh out of the oven!

[cbertsch.livejournal.com]

Oh, of course. What I meant was that when I make polenta to accompany Italian food, I reheat it -- adding milk -- the next morning and put over-easy eggs on top, then puncture the yolks and mix them in. These were cheese grits, which made them taste even more like my reheated polenta, since I usually add parmesan to it. The only difference between polenta and grits I can taste is that grits are usually more finely ground. Sometimes I mix corn meal and the dedicated polenta grain to make a less coarse polenta. Looks tasty, doesn it?

[art-thirst.livejournal.com]

Oh, I see... cheese grits! Yeah, lots of my family make it that way. I usually don't but, I like it that way sometimes. I've been eating cream of wheat (including this morning) for breakfast. I just got tired of my other breakfast: home fries, one egg scrambled, whole wheat toast with marmalade or fruit preserves, and a latté. Studio art courses are usually 2hr50min so, I can't go take a lunch break when I'm hungry. Or, worse yet, lecturing or talking to students and my stomach starts growling from hunger. :-)

I took but, didn't eat peanut butter and preserves for lunch today. I wasn't that hungry as I had two dinners last night but, I did eat my banana and yogurt though. A friend and his wife invited me over for dinner right after I had warmed some leftover pasta last night.

I want some of what Bean made! *drool*

[cbertsch.livejournal.com]

I have the same problem with graduate classes. I try to keep almonds on me or at least in my desk so that I can ward off the crash that is otherwise inevitable. Two dinners, eh?

[art-thirst.livejournal.com]

Yep, two dinners. I didn't eat a lot at either one though so, it equalled one big dinner. If I eat too much late at night I can't sleep.

[cbertsch.livejournal.com]

We've been reading J.R.R. Tolkien to Skylar, so I was thinking of how hobbits have "second breakfast". . . :-)

Prickly

[bobo-amargo.livejournal.com]

The placing of that print, cacti at full mast, was, I'd bet my bottom dollar, altogether unconscious. As in _Brokeback Mountain_, there's no story here, only gritted teeth and nothing much coming out. Which makes me ask: what's the relation between being pee-shy and the lyric.

Re: Prickly

[cbertsch.livejournal.com]

That's funny! I liked Brokeback, but the reference is spot-on. But imagine how much worse it would be if Stanley Fish were hiding behind the camera. . .

[zonaroja.livejournal.com]

I LOVE all of the discussion of grits! Before I even read these comments, I was thinking, yum, cheesy grits. My favorite.... but then of course you need fried catfish, hushpuppies and slaw as sides!

[cbertsch.livejournal.com]

Mmmmmmmmmm. Between this comment and your most recent entry, I'm starving.