BREAKFAST
LUNCH
AND DINNER (AND WINE)
More often than not, my daily eating pattern goes something like this: Toast for breakfast (Russian bread, smeared with local chevre and halved cherry tomatoes), soup for lunch (cannellini bean, kale, shaved golden beets, and leftover roast chicken in broth), and lots of meat and wine for dinner. I rarely get bored of this advancement of my day. I finally tackled the Lee Bros’ famous grits recipe, and served it with a spice-rubbed pork tenderloin, and a cabbage, plum and bacon compote. We cut the leftovers into slender wedges the next morning, reheated in the oven until extra crispy. Big pat of butter and a snip of chives on top is essential, though the grits are admittedly quite rich and delicious on their own.