Good morning, Fare friends. You have a challenge from Bill Peterson, who has an enduring memory of those powdered-sugar-dusted corn fritters that were once offered at the Chattanooga Choo Choo, probably back in the 1970s at the Gardens Restaurant.
Good morning to you all, in the waning days of April.
Good morning, April compatriots.
Good morning, friends. We begin with a hope that you can and will produce two recipes for Chattanooga Anonymous: "first, big cake-like pancakes made with yeast; also, a yogurt cake popular in France and easy enough for kids to make."
Good morning, friends. Today we begin with a gravy recipe that calls for three other recipes to — literally — plate or undergird said gravy.
Good morning, friends. First of all, here's a What If.
Good morning, Fare companions.
There is a story in a certain family of a husband who said, lovingly, to his wife at breakfast, "Hurry up and burn the toast so we can eat."
Longtime Exchanger Valerie Bowers continues the conversation about your favorite go-to food sites, asking you to share.
It's good to see you here this morning, in my mind's eye, across the virtual table on our mutual quest for good food for people we care about.
