Skip to main content

Breakfast with Irma

I woke up in the middle of the night to the sound of my computer's uninterruptible power supply beeping. Its plaintive cry told me that I had just lost power. The winds from Irma had peaked the previous afternoon. Perhaps the rain-soaked ground had finally given way under some tree. In any case, there was nothing I could do, so I turned off the UPS and went back to sleep.

When I finally woke up, I was hungry and a little down. Breakfast at home was out of the question. Matthews Cafeteria seemed like the perfect solution. My first attempt at driving there led me to a downed tree; a little backtracking brought me to Matthews.

The line for the steam table snaked through the restaurant. But the Matthews folks are pros and it moved swiftly and smoothly. The crowd was a cross-section ranging from a young family with infants to the DeKalb County Bomb Squad. Everyone was happy to be there.

Tables were easy to come by. I sat down and ate my traditional Southern breakfast: eggs, sausage, and grits. A little warm food in my stomach helped me feel better. I then took my time to enjoy my excellent strawberry shortcake, sipping my coffee along the way. It made a huge difference to my outlook.

As I walked back to my car, I chatted with a gentleman from the DeKalb watershed maintenance department. He said with a little disappointment that he didn't have time for the line. He climbed back into his truck and went back to work helping people.

I then drove to Gwinnett to run an errand. With no reason to go home, I decided to spend a few minutes at the local Krispy Kreme. As I watched the donuts come off the line, I declared this my personal comfort food day.

A nice warm donut certainly makes the day seem a little brighter, doesn't it?

Despite widespread power outages and one death, Irma could have been worse for Atlanta. We can be grateful for our condition while remaining concerned for the millions of people in Florida and elsewhere who fared much worse.


Popular posts from this blog

Serious Spices

During our Bengali breakfast session, Milu showed me her spice tray. All the spices here are whole and unground, allowing them to stay fresh for longer. She explained that this type of tray is standard issue in Indian kitchens. But the tray only her first line of defense in her never-ending war against boring food. This is her pantry. You can see the vast array of spices and flavorings that make up the core of her stock. I can't think of a better illustration of the palate of flavors that make up Indian cuisine.

Brooklyn: Ganso

When I hit the ground in Brooklyn, I was in the mood for something fast and fun. I decided to try this small, hip ramen shop. I ordered the traditional miso ramen. I enjoyed the slightly salty broth and the firm, toothy noodles. The egg and pork belly provided a nice spot of protein. It was a satisfying meal for a cold winter evening.

Tucker: Monterrey

This restaurant, part of a regional chain, has been in the neighborhood for untold ages. Its feel is cozy and welcoming. The staff is very nice. I ordered an interesting dish, pork and cheese on a sizzling platter. The cheese makes this a very different dish from fajitas. The cheese browns and crisps up, putting a real spin on the pork. The browned cheese complements the sweetness of the pork to make a very umami dish.