OPINION —
If you are reading this column, I hope that you had a very merry Christmas and will have a healthy, happy New Year.
As always, Mike and I loved celebrating Christmas. However, I have fallen off the “eat healthy and exercise” diabetic wagon — I hit the ground with a resounding BOOM.
Lynn Hudson, my outstanding endocrinologist, is very understanding and sympathetic.
She knows how hard it is to eat only healthy foods, especially from October through December; I surely do appreciate her.
However, I have until March to get my diabetic act together, and it’s very difficult to climb out of the carbohydrate pit and back onto the wagon.
During the month of December, I ate my weight in nuts ‘n bolts, my sweet Mama’s recipe for what some people call Chex Mix. Mama’s is so delicious, it deserves a special name.
This treat is highly addictive to me, so it’s a good thing that I only make it at Christmas. I also scarfed down candy, cookies, pie, cake, etc.
I had to make myself take our Reese’s Christmas trees (white and milk chocolate) to my Sunday School class I teach at Central Baptist Church so that I wouldn’t eat any more of them. By the way, if you’re looking for a sweet, loving church, we’d love to see you. But I digress.
I thanked the ladies for keeping me out of East Alabama Medical Center; I obviously don’t want to be in a diabetic coma, the Good Lord willing.
Also, in December, Mike and I met our friend Jack at the new IHOP at 1678 S. College St. in Auburn. IHOP had opened Oct. 14. Our friend William had a previous engagement.
I am a little ashamed to admit that I have eaten at IHOP three times in just 24 days; however, when I tell you what I had, you may understand.
IHOP was bright and had an inviting atmosphere. Kamiela, our server, was a delight, welcoming, helpful and patient.
Mike ordered the Cinn-A-Stack pancakes with a side of ham, while I ordered the same pancakes with a side order of extra crispy bacon.
Each of our orders included four pancakes layered with cinnamon roll filling and topped with cream cheese icing. Unbelievable. Those pancakes were slap your Grandma three times good.
Unfortunately, I am addicted to yet another food I should avoid. Our sides were also very tasty. It was such a treat eating real bacon instead of turkey bacon.
Jack chose a breakfast combo, the split decision, which included two eggs, two bacon strips, two pork sausage links, two buttermilk pancakes (Jack chose the New York Cheesecake.) and one slice of the Classic Thick ‘N Fluffy French Toast. His meal was outstanding, too.
Besides our delicious choices, IHOP also serves other World Famous Pancakes, breakfast combos, omelettes, waffles and crépes.
If you’re in the mood for lunch (dinner) or supper, IHOP has tempting entrees, platters, Ultimate Steakburgers made from 100% USDA Choice Black Angus Beef, sandwiches and salads.
Trust me, if you haven’t been to IHOP, go NOW. You’ll probably see me there. In 2026, I need to eat omelettes or salads instead of those Cinn-A-Stack pancakes. Please pray for me. Thanks!
On New Year’s Day, Mike and I made a traditional Southern meal: pork tenderloin, collard greens, blackeyed peas with Grandma Patton’s special tangy tomato sauce on top, sweet potatoes and cornbread. Mama taught me this Southern tradition many years ago.
“We eat greens so that we’ll have a lot of folding money and black-eyed peas so that we’ll have a lot of change in the new year,” Mama said.
Although my family is very blessed, I told Mama that we didn’t have a lot of money.
“Imagine what might happen if we didn’t eat them on New Year’s Day. We might have less money,” she replied.
There you go.
IHOP is open seven days a week from 7 a.m. to 10 p.m.
IHOP makes the grade with an A+ from this retired English teacher. Remember, “Pooh-sized” people NEVER lie about food. Enjoy!
Stacey Patton Wallace, who retired from teaching language arts for 30 years, is a professional diner. Her column, “Making the Grade,” will appear every other week in The Observer. Stacey may be reached at retiredlangartsteacher2020@gmail.com
Making the Grade | On the road to IHOP
