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Sunday Breakfast

While I was at home a few weeks ago, the folks treated me to some grits, and I kinda got hooked. Grits aren't really something we eat here in the west (if we have hot cereal, we prefer it sweet), but they're big in the South, and Dad has been hooked on them since he and Mom were on their mission. Grits is basically cornmeal cooked in water or milk, and served up with a similar texture to cream of wheat. But they're meant to be savory, so the traditional way to eat them in the South is with butter and gravy, or cheese. In coastal areas, they'll even make grits with cream and serve shrimp over it. 

After I got back to the SLC, I got myself a tub of grits. I don't know if I've ever had any in the house before. After my mission, I pretty much left grits behind. But this morning I got in the mood for some. Inspired by the creamy shrimp and grits style, but minus the shrimp, I cooked some up in fat-free half and half, poured them on a plate, then topped them with cheesy eggs, and a garnish of chipotle tabasco sauce. Let's just say it was divine and decadent, and delicious, and definitely should not be eaten very frequently. I'll be fasting the rest of the day now.


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