Brown Sop

Ok. This is my effort at a short blog. Ever heard of "Brown Sop"?

In our house brown-sop was a delicacy. I'm going to share Mother's secret ingredient:

After fying bacon or porkchops, or other breakfast meat, let the grease stay smoking hot. Throw in a hearty splash of black coffee. When the sizzling is done, pour the brown-sop over the meat. The delicious sop will settle to the bottom of the serving plate.To serve it to oneself, you must quickly scoop, scoop, scoop the spoon until you have brought the brown-sop to the top and can drizzle a bit over your eggs and gravy.

I have a feeling brown-sop is the poor man's version of red-eye gravy. Really, any kind of grease will do.

I just had to write this,

Peace,
Judy