More foodie things. Skip this one if you're hungry and gritless

[Guest guest]

Speaking of speaking Southren, Dale... I forgot to mention one of

the all-time hits, for those bold enough to venture there.

If you're not wired, grits should work. You can make them thick or

thin, you don't have to chew them (you can mush them, even early on,

as long as you don't use your jawbones to do it, although you may

have to do some major swishing for cleanup if you have a splint) and

they take on almost any flavor you mix in with them (gravy, cheese,

garlic, fried eggs, whatever). And they give you that oh-so-nice

warm, full tummy feeling.

If you think you'd like either grits and cheese souffle, or garlic

grits, and don't know how, lemme know, and I'll post something.

I dunno that Yankees can get them. I have sent a few Northward

shipments -- we Southreners tend to try to have compassion on our,

um, more benighted and ignorant Yankee friends, even if they did

torch our plantations and steal all our chickens (we hid the coin

silver, thank Heavens, and you know we were more inventive than

their troops).

Nota bene: I hope you all know that I am teasing here, and am,

myself, very much delighted to be a part of the USA, rather than a

separate entity, even though my forebears, most of 'em, could not

see that light. I like a society that's open to full participation

from all, of course.

Grits these days come from Quaker Oats in a kind of unassertive

instant form (with cheese, bacon, or butter, flavor, and I forget

what else), and you just add water. You can even microwave them,

although I think that violates an ancient code.

Or, if you're really into them, you can get the genu-wine type that

cook for a bit and have more flavor. (Just please, please don't have

them with milk and sugar!) I can imagine that you could even process

them with grillades, if you had a mind -- but I would not be brave

enough to ask the chef at the Royal Orleans to do that for me.

Better to just enjoy a Sazerac...

> Hi Cammie,

> Yes, blending down a muffaletta did cross my mind. I may need a

food

> processor for that one! Beef broth and a hot roast beef and Swiss

PO-boy with gravy,

> Mayo and Creole mustard may also be somewhat of a challenge. Can

just

> imagine what those two would look like purified!!! LOL!!! I may

be banished to

> some isolated corner of the house to " slurp " either one of those

down! And for

> dessert, a juicy wild cherry flavored snowball. Yum!!! In all

honesty, I'll

> be happy just to get by with the usual fare the following weeks or

for how long

> it takes!

> Take care,

> Dale

>

>

>