This particular Sunset photo reminds me of a ground fire...and any fire always reminds me of how a little four foot eight inch, eighty five pound woman liked her food......hot! I don't know how I made it to adulthood  sometimes, I have never liked milk in any form other than cooked in recipe's. Grandma said as a baby I was always sick because all I would drink was water. I was drinking coffee for breakfast somewhere around age five because I remember drinking it before I started school. Grandma used Luzianne Coffee with Chickory because it cost less. Breakfast for me was always about two cups of coffee, and two to four of her homemade buttermilk biscuits with some mixture of fatback, home churned butter, black strap molasses, sausage and when in season a slice of home grown tomato. I got whipped more than once for eating all the ripe tomatoes right off of the vine. I would take a salt shaker with me and eating a tomato heated by the afternoon sun soaked with salt....man that gives me shivers now. I loved it! I just rubbed the sand from it, took a bite so the salt would stick and I was off....I was an absolute "materholic" When we killed hogs we would get the sausage seasoned "hot' and Grandma would hang it up in white cloth bags that probably held about two pounds and were about a foot or so long that she stitched together from old bed sheets. She cooked it well done almost to the point of burning it and man was it ever seasoned hot. She add just a "smidgen" as she called it of red Cayenne pepper at the end and the result was fireworks in your mouth...she liked it hot! It was at this time when we had "middlin meat' or streak of lean as most folks called it. Really nothing more than fatback with a little lean streak in it, much like today's bacon but smoked along with the sausage and hams in the smokehouse. She would go cut a big chunk off the slab of smoked pork belly and slice it about a quarter inch thick. If there was an uneven chunk left she used it along with some red pepper pods to season the nightly meal of Navy beans. Middlin meat sliced thick and fried in the cast iron pan on the wood stove...there ain't no taste like it. Add a slice of tomato, a big spoon of hand churned butter to that middlin meat on a hot, hand sized buttermilk biscuit and the Bus can wait out there in the dirt road! I'm finishing breakfast....