Every year, toward the end of summer, my mama makes a giant Southern supper with all the fried, fresh seasonal veggies. It’s one of my favorite traditions. We’d planned the meal this year for late July, but my parents ended up getting Covid. Boo! So we had to reschedule.
That rescheduled dinner was this past Friday. I made the drive to my parents’ house in Arkansas, and dinner was already on the stove. We had Fresh Purple Hull Peas and Cornbread, Fried Summer Squash, Fried Green Tomatoes, Air-fried Okra, Fried Potatoes with Chow Chow, and Buttered Corn off the Cob. And on the side, we had sweet tea. This is the one time per year I actually drink sweet tea (even though I love it).
After dinner, my parents’ neighbors took us on a pontoon ride around their lake, and then we came back in the house for dessert: Vegan Lemon Icebox Pie! Lemon desserts are my favorite. I’ll take that over chocolate anyday.
The next morning, I got in an early 12-mile run in the Ozark foothills (talk about some hill work!) before brunch. And then we had these awesome Breakfast Bowls. The base was seasoned rice, and that was topped with hash brown rounds, Impossible sausage, Just Egg, and Violife vegan cheddar. The Violife doesn’t always melt, but that’s okay! This was so good.
And that wasn’t all. We also had Biscuits and Gravy on the side. A fantastic post-run brekky!