First off, one of my favorite things to pick up for breakfast is potato rounds, otherwise known regionally as tater rounds. A local fast food joint, Pals, makes these delicious deep-fried tater pieces. Inside the golden-brown crispy crust, is a potato, cheese, and garlic mixture that can't be beat. Yum. Their gravy biscuit with real sausage gravy, a.k.a. biscuits and gravy, is one of the best around as well, but eating the gravy biscuit AND the tater rounds rests a bit heavy on the stomach this early in the morning.
Just driving up to the building elicits a feeling of wonderment at what is in store. 
Festooned with oversized food items like a burger, hot dog, fries, and shake, each building in several local cities and towns is painted a different color. This one, for example is a seafoam color, while the one on the other end of JC is yellow. I've seen pink ones and blue ones, though mostly they closely resemble colors only found in the artificial creations of the sherbet rainbow. And the original one in Kingsport over on Lynn Garden Drive has a giant man atop its building. Their motto: Sudden Service.
Secondly, I got pecans this morning. 
A lady with whom I work sells them each autumn and I usually buy at least two or three bags; normally I buy cashews and pistachios as well, but I'm trying to cut the snacking nuts from my diet. It's the dessert nuts that I'm most interested in keeping. I attribute the great taste of my pecan pie to these "fancy pecans."
I never liked pecan pie until I found the recipe in the Junior League's cookbook. Not just any Junior League cookbook, but the Celebration Cookbook. Until then, I used the recipe on the back of the Kayro syrup bottle. Okay, my bad. It's Karo syrup, but pronounced "kay-roh." They claim that "Karo Syrups are the only corn syrup products that are available across the entire United States." Here I thought that they were a Southern thing, and the company was/is based in Chicago and New York? And there are recipes for 27 different kinds of pecan pies on their website. I can't recall which one appears on the back label of the light corn syrup bottle.
As far as I can figure out, the difference between the recipe in CC for "Georiga Pecan Pie," found on page 332, and other pecan pie recipes is that the CC recipe calls for the cook to melt the corn syrup, white granulated sugar, and a stick of butter together in a suacepan until it begins to boil. All the other recipes, like the one on last month's cover of Cooking Light, call for you to mix ingredients together, not to melt them together. That's got to be it. Or maybe it's the superior pecans or the Nielsen-Massey vanilla I use.
