HUNGRY GERALD

BSK makes the best grits.  BSK adds cream cheese as BSK simmers the grits in water or stock. This is a trick HG learned from gifted daughter, Lesley R. (a talented cook and a busy healthcare  executive). Weather is chilly but HG is comfortable at the dining table in HG/BSK’s Central Falls, RI, loft. Two nights ago, BSK treated HG to a big bowl of classic southern shrimp and grits. HG was overjoyed. Nothing could be better than this dish and a glass of Pinot Noir. BSK was generous in cooking the grits so an abundance was left over for dinner last night. BSK reheated the grits and served them with a bowl of Lesley R. ‘s ratatouille. (best ever–better than any in France). Joyous eating and happy wine sipping (Pinot Noir, of course). Thanks, Lesley, R., for helping to create gourmand delight.