Mornings are still chilly here in New Mexico. So, a hot breakfast is imperative. HG’s first choice has always been oatmeal. But, HG now varies it with a steaming bowl of Quaker Oats Instant Grits
. Yes, HG is opposed to anything “instant” and anything “lite”. But, what did sage Dr, Johnson say about consistency, small minds and hobgoblins? Anyway. HG enhances the grits with some big spoonfuls of grated parmesan (real parmesan reggiano from Italy and not the unspeakable Australian ersatz). Zing go the ayem taste buds.
A grit memory I can never shake: In rural Michigan about an hour or so away from Chicago, there was an unexpected town (whose name escapes me) that seemed totally transported from the South. First off it was totally black. No white residents as far as I could tell. Secondly it had a barbecue restaurant that served up the best ribs that I had ever eaten. The sides included greens, wonder bread and sometimes (in fact only twice in the 3 years that I went there) they had grits with a big dollop of margarine melting in the center. That little, yellow puddle in a mass of whiteness…Yum!!!!!!!!!!!!
Sounds down home good….but not as good as shrimp and grits at Chicago’s Soul Kitchen..
Oh what a treat to come home from a long day in the friendly skys to a birthday dinner with hungry Gerald on the iPad and a steak on my plate! Can’t wait to see you in the City Different!
You and Mr. Mayor are always a treat.