Not quite what it used to be. Curt’s is near the high school I attended. It’s a landmark in Oakwood, Ga. Millions of dollars of real estate deals are made there every morning over breakfast before the banks open; many more than the gold course two miles away. That might be the only reason Curt’s is still open. It’s not the food. Not anymore.

Somehow this thing is all contradiction. Looks hard and dried out, but it was soft, but it was crispy. Not one part of it was moisture-sucking dry, but I got thirstier with every bite.

So much salt.

So much grease.

The eggs were fork-perfect, but added no moisture to the bite.

I had to throw half of it away. Couldn’t finish it. And if you know me, I don’t do that, even when it’s bad.

Next time, I’ll take the extra few minutes down the street to Loretta’s. She hasn’t done me wrong in years.