Day 420 of 1000
I have finally changed my mind on grits. I have always prided myself on loving all kinds of food, but struggled more with grits than just about anything else. Today, after meeting, we went to the elder and his wife’s (Tom and Sharon) house for dinner. She served us shrimp grits. WOW! I had three servings! I also learned that the best way to make Crème brûlée is with a blow torch. These are very, very special people and not just because they are master chefs. We are grateful that we get to be in church with them every Sunday (at least).
Ken, I’ve sometimes thought that if they’d give “grits” a better-sounding name, it might not get the bad press. I mean, yes, they’re somewhat gritty, but often when you think “grit” or “gritty” regarding food, you think of chomping down on dirt or something. Admittedly, grits probably does sound more appetizing than “coarsely ground corn”. By the way, real grits served hot in the morning with a pat of butter, yes! I learned that at convention in New Mexico in the 70s. Peter Hunter was a visiting brother there from Kentucky or Tennessee at the time, and they knew he liked them. I was hooked, although they haven’t been available nearly as often as… I’m not sure how to end that sentence 🙂
I really need to give breakfast grits with a pat of butter another try. After all, the south is grits central for the entire world, so I am sure they do it right here. I think maybe I have never really eaten grits in the right context.