Southern Sawmill Gravy and Biscuits
Something Good from Down South Having grown up in the North, I was never exposed to the wonderful delights of Southern cooking. For me, "grits" meant various grades of sandpaper, and "greens" referred to the colors found in the park. However, my culinary world was about to change with a delightful awakening. My kids' grandparents were from Tennessee, and over the years, they introduced me to the joys of good old down-home Southern cooking. The mere mention of hog jowls, pig knuckles, greens, and grits now elicits a respectful and heartfelt, "Them's good eats." Indeed, Southern cooking boasts incredibly tasty dishes, and I've learned quite a few recipes from these wonderful folks. Sunday mornings are known for "Dad's Big Breakfasts," as my kids endearingly call them. On these occasions, I lay out a feast "fit for a king," and everyone eagerly looks forward to these meals. Even when I decide to take them out for brea...