I've written about them before, and it's not ground-breaking kitchen alchemy. But it is good southern food that reminds me of the many times Mr.W and I met some of our favorite people at the Waffle House for lots of laughs over eggs, grits and hash browns, scattered & covered.
And I'm feeling downright homesick for those particular friends. Distantly-related-by-marriage-family, really. Yeah, we're rednecks.
Plus it's super cold outside.
Yeah. The sun is shining and it's zero friggin degrees. So I made me some grits for breakfast. I suppose it's really brunch-time, truth be told. And thought about my friends that I miss so very much.
Every year, a particular relative of mine sends me a box of food gifts from one of those large sausage-and-cheese companies. You know the ones. Strange blocks of unmemorable mild cheddar, tiny logs of summer sausage (does anyone like that stuff?) and wierd, waxy chocolate concoctions. And these:
Teeny, tiny, 2-ounce tubs o'cheese spread. Not really enough to put out at a party, and not something I normally eat at home.
Until today, mixed into my grits.
It's probably not the healthiest thing in the world to put in one's breakfast mush, but it was tasty nonetheless. Topped by an egg fried over-easy, it was deliciously warm with lots of flavor. Comfort food when it's cold outside.
I can't get regular grits locally. So, using a canister of instant grits, 3/4 cup of water plus 3 tablespoons instant grits in a bowl along with a pinch of kosher salt got nuked for 3 minutes 30 seconds. Upon removing from the microwave, I stirred in about 2 teaspoons of said cheese spread until melted and thickened. A quickly pan-fried egg went on top. Delicious.
Wednesday, January 14, 2009