Birthday, day three: The breakfast gravy with no biscuits

Today I slept in until nearly 6 a.m., waking only when I heard The Teenager rise and leave the house for her dog walk client. I laid in bed until almost 6:20. To me, that is the ultimate laziness as I usually begin work at 6:30 a.m.

It’s been another delightful birthday day of celebration. I started the morning with breakfast with some of my Stitch Fix crew, with Southern Candy arriving at Big Papa’s early to bestow the table with some decorations.

There were cards and laughter and Southern Candy ordered her regular biscuits and gravy only to discover the biscuits were not biscuits but English muffins. So much commotion ensued of the giggling and carrying on sort, making jokes about what to call biscuits and gravy that does not contain biscuits, because English muffins with gravy sounds gross.

We had a discussion about making our own biscuits and bringing them and comparing making biscuits with shortening versus lard.

I ordered a spinach, green pepper and feta omelet hoping that the vegetables would help heal the damage done by my weekend of caffeine, sugar, fat and grease.

That might be too much to hope for as my blood pressure was 116/96.

The next item on the agenda was to take FURR foster tripod Louise to a meet-and-greet event at the Phillipsburg Petco, where she behaved like a trooper (even if she did spill her litter box so she could hide under it).

I was able to finish the last set of changes to Coffee in the Morning by Larry Sceurman on the laptop while chatting with another FURR volunteer to happens to be the only person I know eagerly and reliably waiting for my next novel.

I came home, cleaned up my room and finished Netflix’s Queen Charlotte, which, as all the Bridgerton tales do, has quite the sentimentality regarding love and relationships.

I also ate a rather large “elephant ear” with The Teenager that Little Dog’s mom had procured.

I’m off to check my blood pressure, take my evening meds, pack a lunch, and decide on dinner. But I just may allow myself a birthday beverage– as my birthday weekend officially launched with a gin gimlet with photography Joan and her other half, Randy.

I don’t know if Big Papa’s was ready for us

My body seems to have finally adjusted to my beta blockers. My blood pressure has stabilized around 110/70 for about a week now. If I have coffee it goes up to 120/80. I lived on caffeine and sugar yesterday to keep my energy up at The Greater Lehigh Valley Writers Group The Write Stuff Conference, which you can read about here.

Today, I have to deliver cats to a Feline Urban Rescue and Rehab “Meet the Cats” event at the Phllipsburg Petco. One of the organizers has a soft spot for my sweet Minerva and all of my fosters are long-termers at this point and need homes. But this means I need to sneak up on Minerva and Louise which is practically impossible.

But Sassy, my friend who recently left Stitch Fix to return to the medical field, texted me yesterday on her birthday to invite me to breakfast this morning. And she said she would call Southern Candy to join us. I was charged with selected a place.

Well, I said, if you don’t mind coming out my way, there’s a place I’ve wanted to try, Big Papa’s Restaurant and Catering in Easton. And so we did.

I ordered the State Theatre breakfast– scrambled eggs, cherry tomatoes, these adoarble square breakfast potatoes, and spinach. They didn’t have avocado. It was listed as also having avocado, but they offered me extra spinach. Sassy ordered The Big Papa Feast with a side of toast. Southern Candy had biscuits and gravy.

Sassy’s breakfast came with French toast and it was a full order of French Toast. She ordered bacon for her meat and it was a massive pile.

And the amount of food they served Southern Candy looked like two breakfasts to me.

The staff was delightful. The decor lovely. The colors and the music a little quirky and upbeat.

And the biscuits and gravy… their effort in making them homemade showed, but Candy said while delicious, their spices in the gravy wasn’t southern. So we’re going back in a few weeks so the chef can make them her way.

And we ended up being silly and doing a fashion show.