Breakfast:
Slow cooked oatmeal
Homemade buttermilk biscuits with honey
Sausage patties (not links!)
Lunch:
BLTs
Dr Pepper
Strawberry shortcake (Bisquik recipe for the shortcake)
Blackberry roly poly with hand churned vanilla ice cream
Dinner
Stuffed cabbage rolls with beans and rice
Apple dumplings
Optional:
Midafternoon snack (now looking at the link):
with egg tarts
Aw, c’mon, not Mom’s? Or Granny’s Kitchen? Or Eats?
OK, I’m not going to be too fussy about the name, but no cutesy spellings, thanks. Anyone suggesting “Kuntry Kitchin” gets smacked with a wooden spoon!
Now, use your napkin and put that dang phone away!
How about Granny Joe’s Kitchen?
Although I am partial to just plain:
But not “good eats,” as Alton Brown has co-opted that term.
Welcome to the boards!
I really like Thai but don’t know much beyond what I’ve ordered in restaurants. Any idea what might be included in the tray? Street food types of things, perhaps?
Another contribution: remember those Kraft jars of cheese spread? IIRC there was also pimento and probably others. I’ll take mine on a Ritz.
Oh yes, I have a jar of the pimento spread in my fridge even as we speak. I also like the pineapple. Although the jar is skinnier than your picture. In the olden days, people washed them out and used the jars as orange juice glasses.
Call it “Be Nice Dammit!”
Our logo
ELBOWS OFF THE TABLE!
I actually ate in a diner that was just EAT.
Easy enough, not all foods need to be on the menu at all times. I suggest a weekly rotating menu.
“Never eat at a place called Mom’s” – Cross Country Kline, from A Walk On The Wild Side 
I suggested the name because the lyrics brought to mind the kind of spot where the gang here might like to hang out:
Where friendly folks can gather
And raise the rafters high
With songs and tales of yesteryear
Until they say goodbye
Not just any sausage gravy. I know of a restaurant with rye whiskey sausage gravy. I have made my own, the rye takes the flavor over the top. I also prefer my sausage gravy over home fried red and Yukon gold potatoes with onions and bell peppers.
Liverwurst or braunschweiger sandwiches with white onion, Swiss cheese, and horseradish sauce on rye.
Menudo
Steak tartare
Baked potatoes
Roast quail* with potato, or roast Quayle with potatoe.
*(birdshot optional)
Fried catfish
Fried okra
Coleslaw
Hush puppies
Sweet tea
Collard greens, mustard greens, or spinach cooked with onion and bacon and served with vinegar
Pickled eggs
Would you be willing to make your own? I used to have a recipe, which I can probably find if I think about it. My recollection is that it involves a basic batter of flour, cornmeal, and molasses (and raisins of course) and you cook it by putting it in a can and steaming it in your crockpot. If that doesn’t sound like too much of a chore, let me know. It’s been years since I made it, but if I recall correctly it was easy and at least as good as store-brought, probably better.
If you also put Bush’s baked beans in it. Trust me, it’s sublime.
A big plate of crispy bacon
Corn on the cob dripping with butter
ramen
hash browns
Brown Bread, that is.
Here’s a segment on America’s Test Kitchen where they made some (7-minute video).
mrAru gets quarter inch thick good mortadella - the kind with fat chunks and pistachios and whole peppercorns. Fried up so the fat renders out and you get maillard browning going on. Thick sourdough bread, garlic aioli, butter lettuce or spinach. But it is pretty much just an elaborate friend bologna sandwich.
Nobody else like fried spam sandwiches? Fried egg, slice of spam, lettuce, decent sourdough or a decent rye.
Cooked food - cassoulet [beans, diced duck, diced roast beef, diced lamb, great use for leftovers] thick streaky bacon to line the casserole dish, layers of meat and beans, topped with an inch of bread crumbs, and topped with little garlic sausages and confit of duck leg, baked low and slow sealed shut in the oven. Just crack it open every hour or so to see if you need to add more cooking liquid.
beef bourguinon - or even a good daube of beef or beef stew, works. Large tender slow cooked chunks of beef and veggies in a thick rich sauce.
Rice pudding - rich creamy, with or without raisins, and either nutmeg or cinnamon sprinkled on top.
We need a killer bread cart - sort of like those dessert carts but with fresh baked breads - rye, pumpernikle, sourdough, white - boule, baguettes, battons, little dinner rolls, biscuits, oyster crackers, saltines
Now I am hungry =(
That looks good! I don’t remember there being rye flour in the recipe I used to use - maybe it was different or maybe I just forgot.
I am reminded of an actual restaurant in Kanchanaburi, Thailand, near the border with Myanmar and home of the Bridge Over the River Kwai. It’s name is Meat and Cheese. And that’s pretty much what it serves. If you like meat, and you like cheese, then this is the place for you. Really good pizzas, steaks. Man, I hope it’s still there.
I was just revisiting James Lileks’ wonderful Gallery of Regrettable Foods site. One of the hilarious items there is his take on Aunt Jenny, the pseudonym for a long-ago spokesperson and mascot for a now-defunct shortening brand called Spry. That article is well worth a look, as is, in fact, the entire Gallery of Regrettable Foods!
So I suggest “Aunt Jenny’s Kitchen”. Or just go all-in with “Aunt Jenny’s Comfort Food Cafe” Maybe we can even appropriate the mascot, minus the Spry. Aunt Jenny certainly looks the part, like she’s just naturally capable of churning out comfort food at the drop of a hat. The Spry definitely has to go, though.
Warning: Do NOT peruse the Gallery of Regrettable Foods before mealtime, especially not the repulsive “Eww La La: French Cuisine”. The repulsiveness of many of these presentations is enhanced by the fact that the old-timey colours were so off, making many of the pictures look (in Lileks’ terms) like they were taken “at sunset on a planet close to a gas giant”.
Thanks for offering the recipe for the B&M Brown Bread but I think I am past the point where I would try that. There were times in my life…But thanks anyway.