Grits and Gravy

Only one booth was open when we walked into Ken’s Corner on Saturday morning for breakfast. We slid into the booth and grabbed the menus. We were hungry and the place was packed. Our waitress came over pretty quickly to take our drink order.

“Good mornin’,” she began, “I’m Kimberly Clark. What can I get ya to drink?”

“Really?” my husband responded.

“Yeah,” she replied, “I do this as a side job.”

I scratched my face in wonderment. I didn’t get it.

“I have all my millions stashed away,” she said laughingly.

Oh, now I get it.

“This is our first time here,” John continued the conversation with her.

“Well, where’ve y’all been?” she chided us.

“The place is packed,” I said.

“It’s real busy on the weekends…but that’s a good thing.” She left us to get our drinks and chat with some of her other customers.

 

Photos of the Blue Angels hung above the prep area. Originally, the place was a Huddle House. Ken Johnston owned it then and still owns it now.

 

“I heard someone ran their car into the restaurant,” I said when Kimberly brought our drinks to the table.

“No, not that I know of,” she answered. “I’ve been here ten years. I think I woulda heard about that.  Are y’all ready to order?”

“How’s your sausage gravy?” I inquired. Coming from a family of Tennessee mountaineers, I know good sausage gravy when I taste it.

“Ya wanna try some? Here let me get ya a taste.” Off she went.

 

Meanwhile, John went to the restroom to wash up, having already ordered his meal.

“Restrooms are clean. And, they have hot water,” he announced when he returned..

 

Kimberly brought back the gravy sample…mmm, it’s good…gravy and biscuits for me.

A young family walked in. She saw them and greeted them as they walked in the door.

“I was just thinkin’ about y’all. How ya been?”

The family sat in the booth behind us. She chatted with them for a bit.

 

According to Kimberly, most of the customers are regulars. Some come in two to three times a day. She works day shift now; but, she has worked the night shift in the past.

“At night, it’s a whole different place,” she told us.  “The bars (she points to the Village Market area next to Ken’s Corner) close and the people come in. They like their coffee and eggs after they’ve been drinkin’.”

 

Our breakfast arrived with our various idiosyncratic food preps prepared just as we asked – John’s burnt toast swimming in butter and my biscuits with a small amount of gravy placed in a dish on the side.

The food was good. My cholesterol rose with every bite…Ken’s Corner has all the makings of a fine restaurant.

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