Grits

Of the 44 years I have graced this planet, 32 have been in South Carolina . . . 1 in Miami, 3 in New Jersey, 2 in Colorado and 6 in Ohio. I live in Mount Pleasant, SC - East of the Cooper (pronounced kup-er) of Charleston. In all fairness, I consider myself a southerner even though my parents are from the midwest. I am by no means a Charlestonian, even though I have lived here 20 years. To be a Charlestonian, by Charleston standards, you have to be at least a 3rd generation local. Here's hoping my great-grands might fit the requirement.

I am southerner and I can cook . . . it is my belief anyone who can read can cook . . . child, anyone who likes food can learn how to cook. I know how to follow a recipe and I can wing it when required. I love food and enjoy cooking and eating. But I do declare, when it comes to cookin' 'em grits . . .the good Lawd done shine his glory on me an give me a gift!!!!

Grits are coarsley ground corn and are most commonly eaten in the south for breakfast . . . but not in my house. Ain't nobody tasted a grit until they tasted mine . . .and I don't wanna hear nothing 'bout not likin' grits until you tasted grits I prepare for you. Now, I give credit when credit when credit is due . . . I use a good stone ground grit . . not them instant packets. And truth be told they got even better since I got that fresh butter from TA . . . but that aside - my grits are so creamy and wonderful they make ya slap yur moma (not that she'd care, mind you 'cuz she's so busy eatin' hers)! The key to grits - patience and a little lovin'.

Grits ain't a fast food nor is it an instant dish. Grits is something to be tended to and loved on. And when eatin' its a dish you savor - and take your time with for as simple as it is, it's distinctive and complex given the dish. Why people thinkin' they need to only have grits at breakfast is beyond me when it is the perfect accompaniment to so many dishes. Not to mention all you can do with a grit along the lines of different flavorins and toppins . . . grits is versitile!

Now, I ain't here to give out none of my secrets nor am I gonna promise any tips. What I do know is grits is good food and I am mighty proud to say I can cook 'em like none other I ever tasted before. And I am mighty proud to hear the good word that is put out about my grits - so much so I thought I'd share. And hopefully spark a bit of that southerner in y'all. Serve ya up some grits and see if it don't conjure up some thoughts of screen doors, porches, a tall tale, a magnolia tree and sweet tea . . . . .