Mike and I had a meeting in Austin, Texas a couple of days ago and upon leaving early the next morning, stopped in to a Cracker Barrel Restaurant to grab some bacon and eggs for the road. My distant memories of stopping at Cracker Barrels on the way to visit our sons in colleges in Virginia and Tennessee, include a vast array of non-egg-and-bacon stuff on the menu–fluffy buttered biscuits and gravy, pancakes, French toast, waffles. Fearing the worst, I steeled myself against all those things that I wasn’t going to order, but that I would, no doubt, have to witness be enticingly gobbled up at tables all around us. On that score, the restaurant was everything I feared and more. Everywhere I looked folks seemed to be scarfing down tasty-looking carb concoctions by the front-end-loader-full.
But a real surprise greeted us on the menu: an entire section of Low Carb Breakfast options! Eggs, any style, with sliced fresh tomatoes where the breakfast potatoes or biscuits and gravy would have sat and with thick slab bacon, hickory smoked patty sausage, or ham. If you wanted, you could do double meat or even step up to the plate for all three meat offerings. And they were delicious, just lightly scented of hickory.
It was fantastic. Quick, tasty, filling, inexpensive. Best of all, no need to modify anything, no special requests, no wasted toast left on the side–or worse yet eaten!
And their low carb fare extends to lunch and dinner, too. Seeing low carb in such a bastion of sugar and flour makes me more convinced than ever that the news of the death of low carb has, as Mark Twain once put it, been greatly exaggerated!