Now in the good ole’ days, when Jeff and I were young and fancy-free, one of our favorite weekend activities was going to the Texas-Wisconsin Border Cafe  on Main Street for brunch.

Everything was a flavorful delicacy in that legendary, now defunct, eatery–from the potato pancakes, to keilbasa to my all time favorite, the cowboy chili breakfast.

Once our brunch days were somewhat curtailed by our little companion, I took to weekly  making brunch at home, which, for some reason, has dwindled into a mostly french toast making culinary sortie.  That being said, last weekend I found some of my wonderful chili in the freezer on Saturday and thawed it overnight for a Sunday morning appearance of my beloved old breakfast companion.

Easy as can be, just make some great big slices of white toast to approximate the “Texas toast” they produced at the Border.  Slather on some butter, put on a goodly dollop of creamy scrambled eggs–even better if you add some grated cheddar to them–and top with chili, more grated cheese and some chopped scallions.

Let’s just say that this old friend made inroads with a new generation.  I knew everyone was happy when you could have heard a pin drop instead of our usual Sunday morning banter.   Since Wisconsin was on the front of the paper anyway, it was fun to take a little trip down memory lane to our own Texas-Wisconsin days.

Perhaps you should take a jaunt there yourself this weekend.  Just sayin’.