Another quick question, was it just regular salt, or did she ever use Larry’s seasoned salt? My MIL uses LSS in her meatloaf, and it makes a big difference.
She was a salt and pepper woman! Lots and lots of black pepper...:)
Funny. One of the dishes I have grown to love are her “Black Fried Eggs”...we used to watch with horror as kids, but now I love them.
Bacon fat is best, but olive oil works pretty good. Fry those eggs, sunny side up, coat liberally with crushed red pepper and black pepper, cook until the edges are that crispy dark brown, but hopefully not enough to cook the yolk through and through...you want some liquid yolk left!
With buttered toast...yeah!