Jacob S. Knabb is the Co-Owner and Senior Editor of Curbside Splendor Publishing, named ‘Best Indie Press’ by Chicago Magazine, and Editor Emeritus of Another Chicago Magazine. You can follow him on Twitter where he posts about his wife, son, chihuahuas, and publishing exploits @jacobsknabb.
Here, Jacob reveals a deep love of pub food and breakfast, along with the desire for one last seafood feast.
I live for crispy bacon, spicy sausage, egg skillets with crunchy hashbrowns and basted eggs, biscuits and gravy, fried chicken and waffles, chilaquiles, and strong coffee. Love places that have a legit southern feel to their breakfast menus but also really like a Scandinavian-style “Viking Breakfast” and a Southwestern Style plate of juevos migas.
On his food quirks:
I like to eat with my left hand even though I’m a righty. I don’t know why this is but I started doing it about a decade ago. I still cut my food with my right but I do everything else with my left.
On his all-time favorite meal:
My grandmother’s biscuits and gravy. It’s not that hers are necessarily the best. It’s more that she made them. My favorite place to go as a kid was Grammy and Pawpaw’s. They had a cool house and a sweet cabin with a great backyards and my Pawpaw was like a big, overgrown kid who would have burping contests with you and would sing old country novelty songs while you ate. I learned to fish from them and how to have fun at a campfire, how important it is to have enjoy each moment and to make time to travel, how amazing bathing in a lake can be and how pretty the lake water is right before the sun comes up when the surface is like glass and the mist hasn’t burned off yet. And we always started the day with biscuits and gravy, well-done sausage patties, and pink grapefruit cut in half and dusted with sugar. I would do anything to go back in time for one more morning breakfast like this.
On snacking while writing:
I like trail mixes and snack on them quite a bit when I’m working. Anything with dried fruits, a little chocolate, and plenty of nuts works for me, though I like to make my own with almonds, dried blueberries and cherries, and semi-sweet chocolate.
On guilty pleasure pub food:
If I’m really stressed I love going to a bar and ordering an amber-colored beer and eating hand-cut potato chips, burgers topped with bacon, cheese, and mushrooms, shepherd’s pie, deep-fried pickles, cheese curds, fish-n-chips, and the like.
On his last meal request:
A seafood feast prepared by my mother, with scallops, fried fish, deviled crab, hot slaw, hush puppies, Boston-style clam chowder, shrimp, and a big-honkin’ salad. I’d have some sort of cobbler for dessert. And we’d eat it in a beach house somewhere in Coastal Carolina.