When Southern cook Bobby Deen, whose new book is From Mama's Table to Mine
, opened a restaurant with his brother and mother some 20 years ago in Savannah, breakfast was always their slowest meal. One morning, though, a men's softball team stormed the place—and Deen was the only one on duty. He was cooking as fast as he could, but it wasn't long before his hungry customers got impatient and angry. Deen says he "folded like a cheap umbrella." By the time his mother and brother arrived, the customers had all left, and Deen was in tears. Now, he knows unpredictability is the one thing you can count on—whether in a restaurant or at home.