S.O.S.

No, we are not sinking in the middle of the ocean. I thought that since things were a little settled in our lives at the moment I would share my recipe for "Sh*t on a Shingle" or S.O.S. for short. This meal has been made by the military for ages and to prove that I know what I am talking about I will share some of my background.

To start with I enlisted in the Air Force in 1982 during the Cold War. We watched Berlin "Tear Down These Walls".

A North Dakota F-4 intercepting a Russian Bomber over Canada.

During the 90's, President Clinton declared a war on drugs. So our unit was deployed to Panama the country, not Panama the city to track down drug boats in the ocean.

A pair of F-16's.

After that war was over and America's drug problem ended (NOT) 9/11 happened. President Bush declared a war on terror, so our unit was tasked to fly combat air patrols over American soil.

North Dakotas fighters where the first in the air on 9/11. F-16 over the Pentagon.

So I know a thing or two about making S.O.S. Keep in mind that there are many variations of this but I am going to concentrate on mine and I will include some of those variations. It really is a recipe that you can make your own and there is not really a wrong way to make it.

I like mine on the spicy side. So I start with a hot spicy pork sausage. This sausage you can only get in the south. Up north I will use Jimmy Dean Hot.

If you want it less spicy you can use a normal sausage or even turkey sausage. I brown that up adding black pepper (love black pepper) chopped onions and a heaping teaspoon of minced garlic.

If I have to use turkey sausage I will add chilli powder and Tabasco sauce. Once it is browned I will add Tabasco anyways because it is really good when you can sweat when you eat.

Once the meat is browned,

turn down the heat a little bit and then add a couple of cups of milk.

Covering the entire pan.

Now my secret ingredient is using Krusteaz pancake mix. Just start adding it slowly so that it doesn't lump up.

Keep stirring until it thickens. You turn down the heat so that you don't end up with a big meat filled pancake. If it starts to get to thick, add more milk.

Now it is ready to serve. I serve it up on toast with a scrambled egg on top of that toast.

Lisa likes her egg over easy.

But you can do them almost anyway you want. Then scoop a healthy portion on top of the egg and toast and enjoy!

The critics agree that if this doesn't warm you up on a cold winters morn, you may want to check your pulse.

Next week I will show you how to make a grilled cheese sandwich. Stay warm where ever you are.