I wasn't going to post today. I hadn't cooked anything worth talking about. But then Peter, heading out the front door for one of his 4-times daily walks, came right back in with a package. Bo of bo'sbowl carried on a brief conversation with me last week about grits. I had some misconceptions, he had some real knowledge. Well, Bo sent me a bag of rough-ground hominy (I hope that's the right term) and a package of Aunt Jemima Quick Grits. Here's an anomaly: the Quaker website doesn't show her grits. They do show the picture I include above. Bear in mind that Auntie's grits are "quick", not "instant". I am beside myself with excitement. I think tomorrow we will be having breakfast for dinner (something Peter always says about, "You know, it's fun having breakfast for dinner.") It will include ham steak with an offbeat version of redeye gravy, grits, and oven-fried okra. Step back and take a deep breath. Bo, I'm here to tell you I am overwhelmed by your generosity. My blogging friends, if you haven't visited Bo yet, it's time, it's past time. Give that boy a pat on the back for being a real mensch. I don't know what I ever will be able to do to return the favor. So maybe I just need to say thank you, thank you very much (channeling Elvis' voice there).
11 comments:
Stephen your are so welcome.
Very cool! I love Bo's site...and I secretly am jealous of all his lovely photos :)
The dinner idea you have sounds wonderful...love okra!
What a nice surprise! Looking forward to seeing what you make with the grits.
I have to say I'm partial to the quick cook grits. Blasphemous, I know, but it's the truth. Good luck!
Dear Miss Meat and Potatoes: I've heard a number of Food Network types advocate using quick cooking grits but not instant. I'm pretty much a grits virgin so I have a lot to learn. On the weekend I might make the real thing with that rough-ground hominy Bo sent me.
oh we love grits cant wait to see what you make with them!
How nice of Bo! He has a great blog. Your breakfast sounds great too, a perfect southern meal!
I am not into quick or instant grits at all. Once I tasted stone ground grits (that cook for about 20 minutes), I was hooked; have to order them from Nora Mill. They are so different, more taste and a crunchy texture!
Haven't had red eye gravy in years since growing up in Louisville. Your must be a southern guy at heart!
I sense you like surprises. Especially if they involve food :-). I can't wait to see what you do with the grits. I hope you have a great day. Blessings...Mary
first time here...you hav such an amazing collection of recipes in here.....do visit my space whenever u hav time !
Hi Stepehen ....Thanks a ton for visiting my space and adding my blog in your space ..with regards to your comment on my recipe of stuffed peppers try it with a mix of these spices :cumin, fennel and fenugreek seeds
Grits are one of my favorite foods, especially the coarse or stone ground ones because they gives a thick texture that make it work as a dinner side dish.
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