Chilly Sunday morning here in The Land of Enchantment. The big, fat Sunday New York Times is on the table. Mozart is on the Bose. Time for a true comfort breakfast. For HG, that means grits. Must be the memory of grits and gravy served to little HG by a motherly African-American woman when the five-year-old spent a year in Athens, Georgia. Today, HG used Quaker Instant Grits (grit purists, don’t sneer, they are pretty good). Made them like polenta. Added a thin stream of grits to boiling water and stirred, stirred, stirred for about five minutes. When the grits were just about done, HG added plenty of butter, grated cheddar, sea salt and ground pepper. This was topped by two of BSK’s perfect poached eggs. Did I die? Is it all over? Am I in Heaven?
Add some green chile and put an egg on top! Just sayin’.
Leave it to Beautiful Santa Fean Sarah to make the perfect New Mexico culinary suggestion.