By Victoria A. Hudson
Cover by Joleene Naylor
Images provided by Victoria A. Hudson
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There I was savoring the best breakfast I’d ever had. I stood in freezing cold weather, rain dripping off the bill of my cap into a soggy, green mess that was intended to resemble scrambled eggs. I don’t remember much about that breakfast, other than it was fabulous. Scrambled eggs never tasted so good. They were a pale, battleship grey, snot green color heaped in a lump on the cardboard tray that held a white, glutinous mass of grits and some rehydrated shreds of potato nested in the corner. There may have been some cold white bread with imitation butter-flavored oil painted on one semi-toasted side. If it was a good day, then thick white gravy with slugs of some type of meat, usually hamburger and sometimes corned beef that was called Shit on a Shingle, or just SOS. I don’t remember the components so clearly, but I do recall, with that deep down recollection that only a memory associated with a distinct emotional experience will create, my utter joy and gastronomic ecstasy of that breakfast. I’ll just assume that SOS was slapped on that grey cardboard tray as well.