Damn, November already.
Couldn’t get a decent picture of the pig’s head on the molcajete, so instead I went to the birthplace of Southern Cuisine Noveau and got this shot of the pig that has presided over many a serving of Bill Neal’s famous shrimp and Cheese grits. On the way there, I stopped by Kroger’s on Route 54 and discovered that it was the source of the Wright’s Peppered Bacon that pegged my taste buds a few weeks ago. On to Lowes’ Foods, searching in vain for frozen lobster tails after reading an excellent thematic issue of Cuisine at Home yesterday while eating hickory grilled pork loin with applesauce and horseradish sauce at the Carolina Brewery (while sipping their copperline amber ale).
Yes, horseradish – ingenious! I preferred the traditional honey mustard dipping sauce, but a new variation on sweet and hot made a tantalizing auxiliary dip.
There were no lobster tails at Lowes’ either, but Michael’s Bar and Grill just happened to be open in Cole Park Plaza, serving breakfast and Yuengling. Who could resist? I had Eggs Benedict with Grits and, oh my, more inspiration! – Grits and hollandaise is what it was basically, another match made in heaven, and available at 8am in the morning, beer and all.
12:23:22 PM 
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