grits: oatmeal of the south.

grits: oatmeal of the south.

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.)

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i heart herbs.

i heart herbs.

Especially when they’re fresh. Due to the instant flavor boost they provide, you’d think keeping a variety on hand would be a no-brainer. But in a household of one, buying fresh basil, cilantro, and thyme is pricey, and even with careful planning for recipes over the coming week, I never manage to use it up before the leaves get nasty. And nobody likes nasty leaves.

In the name of saving some bucks and avoiding the evil “W” word (Waste, augh!), I’ve started growing some greens of my own. Thankfully, my mother has a bit of a green thumb and loves to share, so she yanked some wonderfully fragrant lemon thyme from her flower beds and gifted a pot o’ chives that the cat kept eating. So I’m officially outfitted with tasty freshness.

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