Choc-n-Guac

When two or more gather at The Gadsden Times, lunch is liable to break out. It's not uncommon for someone to wander through the lunchroom and find a table full of potluck surrounded by a motley crew of diners. We have an unofficial motto: If you cooked it at home, it's not leftovers to the rest of us.

After hosting a brunch soiree at Casa de Wright, Eric mentioned that he had food, food and more food just searching for some bellies. He brought it; we ate it. There were the remains of the five or six or seven (accounts vary) meats he had prepared, plus a delicious hash-brown casserole and some biscuits. Short work was made of most of it, but there were biscuits to spare.

Cue Lisa: It's chocolate gravy time!

So, the next day, chocolatey goodness, all warm and syrupy, was generously poured on the remaining biscuits. And then a miracle took place. There was extra chocolate gravy. This called for a battle plan.

By the end of the day, arrangements were made: Laura was in charge of facon; Carol, fresh off her decisive win in the guac-off, contributed fruit; Lisa brought more biscuits, plus link sausage, hash browns, cherries and additional chocolate gravy; and Andy and I chipped in cash. Eric was guest of honor, because he started the ball rolling.

So much food arrived that we had to annex a nearby table for the spread. Chairs were pulled in to the main dining table, but overflow seating was needed. The ebb and flow of conversation gradually but steadily gave way to sighs of contentment.

Ah, but no one is resting on his laurels. Before the dishes were cleared, another gathering was planned. We'll be sending Lisa north to Alaska, so a farewell lunch is in order. Makes me hungry just thinking about it ...

Perhaps one of these days we can all open a restaurant. The Choc-n-Guac will specialize in guacamole and all things avocado, but there will be just one dessert: Chocolate gravy on catheads. (If you don't know what that is, ask a Deep South friend.)