Bahhh, two bacon spinach salads, one crustless quiche and an All-American breakfast later, and what do we have? MORE bacon in my fridge. Sigh.
I’ve been sick of ingredients before, but it’s usually because I’m bored with it. Not because it’s delicious and unhealthy as hell. So what’s a girl who likes to cook for her boy to do?
Well, I reckon she makes him some grits with bacon.
Grits are easy shmeazy. I didn’t actually have them growing up, despite being a Texas child. I can only guess that’s because I’m a displaced Iowan, or at least my parents are. But thanks to a late night adventure at Waffle House that led to an order of cheesy grits (aka a small bowl of grits with a slice of American cheese on top) to accompany my chocolate-chip waffle, I became a fan of the stuff.
First I fell into the quick fix – one-serving packets of instant grits, that is – and ate them simply, with a quick zap in the microwave, a little butter and a dash of salt and pepper, before heading to class. Nothing special, just a means for appeasing a whiny stomach.
Then I met Mr. Joshua White. With family deeply rooted in the heart of New Orleans, where the grits flow mightily, he is no stranger to grits. (Though his preference for grits with barbecue sauce and hard-boiled eggs remains in question.)