The Sweet Magnolias Cookbook (2012) - Plot & Excerpts
Some had it at home. Others packed the local restaurants. For the longest time after I opened the doors at Sullivan’s, I went along with tradition, serving the usual sort of Sunday meals with meat and potatoes and piping hot yeast rolls. Or maybe that old staple, fried chicken just like Grandma used to make. Then it occurred to me that Sullivan’s has a reputation for shaking things up, doing the unexpected, not serving the exact same Sunday dinners folks could get if they went straight on home, put on their aprons and fixed a meal. The idea of putting a Sunday brunch on the menu, while not exactly revolutionary, was a real eye-opener here in town. But think about it for a minute. How often do most people really take the time to cook a fancy breakfast these days? In our house, before I had my own restaurant, Ronnie was the one who whipped up a batch of pancakes on Sunday. Weekdays, during those years I was a single mom with Ronnie gone, I barely had time to pour a bowl of cereal or scramble an egg before sending Annie off to school.
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