BREAKFAST ANYONE?

It's odd - the different breakfast traditions in different areas. This one is likely as colloquial and my hill billy accent and ever a favorite. We called these 'creamed tomatoes' growing up. Some folks call it tomato gravy. Best made with home-canned tomatoes or juice (I used a quart that didn't seal on Saturday - likely excuse). No sugar, please, for me. DSis's "boys" don't like those "pi-son" chunks, so she uses juice.

As a child, I ate them on a plate, with butter melting in the tomatoes and bits of buttermilk biscuits dipped in the buttery spots. I still prefer them served that way. DH eats his from a bowl, poured over a buttered biscuit. Mine cool down faster, which was good in the days I could have a second serving.

Creamed tomatoes and sausage are a good combination, too. And yes, any time of day is good. When the kids were home they made a quick and easy supper. Those biscuits look a bit puny - but it is nearly impossible to make mile-high biscuits with less than a cup of flour, you know.

And yes, that stick of butter was indented by the roll of a corn cob. Ah, summer!