Another Un-ho-hum breakfast from Dee

You say "not spectacular"?

Ever since Denise (nee: Means) stepped off a train in Milwaukee from Pleasant Valley, Maryland with a recycled army dufflebag in 1980 - the SR Editor married her in 1983, - she has been able to perform regular feats of dressing up simple things. In the largest sense, she worked it for me.

Todays breakfast was served hot, a left-over concoction Dee whomped up for a church confirmation class she is leading. In her way, she stepped out into the herb garden in back and plucked some chive sprigs as a garnish, with an orange slice. A plate of additional orange slices was served on the side.

This dish consists of hash-browns, eggs, milk, cheese, cut-up breakfast sausages, onions, green and red peppers, and bisquick. It is left overnight to set, then baked.

It it had been left to the SR editor, he would have plopped the left-overs on a plate, michael-waved it, and eaten it absently (but appreciatively). But fine-restaurant chefs know the importance of visual diversion and esthetical doo-daddery of accent color to zing up a plate of plain food.

This is a nearly every-day occasion in the home next to the raccoon sewer grate. "Garnish" is Denise's by-word, and it makes all the difference, in so many ways.

She has also raised and garnished two fine-fare children. They are much the better for it, I say.

SO................ HO-HUM? NEVER!

(For exact ingredients contact Dee at the SR News)