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Re: Chrissy Sands

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Chrissy,

Born again for sure, shrimp and grits is one of my favorites, and

you know that anyone that would actually eat the grits served on

the hospital tray has been fully baptised. I make oyster dressing

for our turkey, and we attend every roast in the county that we

can!! I even have my own " special " gloves (from Ace Hardware,

no less) that I keep in my Jeep, along with my knife that has my

initials etched onto the blade, which is in the first aid kit....... so

I'm always ready! And okra gumbo is one of my specialties. The

only thing, though, is that I still haven't been able to acquire a

taste for collards or turnip greens. I'll cook them for Bob and my

soon-to-be SIL who both love them, but can't swallow the stuff

myself.

I understand about the recipe. What you might do is put it under

conservation glass and frame it. I'm thinking about doing that

with my deceased MIL's passed-down family recipe for deviled

crab that's in her own handwriting on our property letterhead.

I, too, was able to get fresh picked pecans from our local fruit

stand....that's the only way to go!

With hope and prayers,

Heidi

Heidi H. Griffeth

South Carolina

SC & SE Regional Rep.

PAI, Intl.

Note: All comments or advice are personal opinion only, and

should not be substituted for consultation with a medical

professional.

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