Inspired by my earlier post, we had breakfast for dinner tonight. Tom was responsible for most of it. It was all good, and the grits and the biscuits were perfect.
In a follow-up to Tuesday’s post, Guitar Center got me a six-inch version of a red Strat here in ONE DAY! So now, this.
Watching over me while I write this evening. And reminding me to have some fun. Politics and pandemic make it a challenge, I know, but whimsy and magic and imagination are good for us.
The biscuits, bacon, biscuits, eggs, biscuits and biscuits looks yummy!
I get the idea you’d like biscuits. =) There were two left, but they’re probably gone now.
What are grits? We don’t have them this side of the Atlantic.
Grits are made from ground white corn. Originally, they were used in Native American cooking and picked up by the Southern U.S. as a breakfast staple (because corn was cheap and readily available). You boil them and serve with salt, pepper, and butter. My sister puts sugar on her grits, which is frowned upon by most Southern grit eaters, and some people even eat them with sugar and milk. Those people likely will not be invited back, because it’s possible they may also like sugar in cornbread, which is an abomination. (I’m joking. Sort of.)