Y’all are treatin’ grits like some dagnab gummint cheese distribution; like you only get ‘em for Christmas or sumpin’.
Grits flow from the third spigot in the sink south of Mason-Dixon. It’s a side on every restaurant menu from Anna’s Taco House to Waffle House. And, y’all are raised on grits, you got them consistently while you was growin’ up.
Now, don’t misunderstand, grits are fine food, healthy and stick-to-your-ribs delicious but...y’all are goin’ over the top.
Look, I like pasties (a Michigan UP staple), eat ‘em when I can get ‘em but I don’t hump ‘em in public.
Grits flow from the third spigot in the sink south of Mason-Dixon. It’s a side on every restaurant menu from Anna’s Taco House to Waffle House. And, y’all are raised on grits, you got them consistently while you was growin’ up.
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While growing up, many a time we ate grits and eggs for supper in North Florida. You take eggs over medium, cut them up in the grits, mix them well, salt and pepper the result, and eat.
At the end of the meal my grandmother would sopp her freshly cooked buttermilk biscuit in cane syrup as a final touch.
Of course that generation didn’t have problems with women dipping snuff (Old Navy or Peach).
For breakfast we eat cheese grits.
New slide. I don't know what that is. Or, what I thought a pastie is does not fit this context.
We had them more often than Holidays, but this cheese grits dish is exceptional... Morning breakfast wasn’t always grits, but it was frequent.
And you are right about Waffle House. they usually do a good job of grits. Not familiar with Anna’s Taco House.
Undoubtedly there are amazing dishes in our other regions equally good.
Those pasties for example....
Sumbody up thread called grits “cereal” for gawds sake. That’s why we all went nuts.
PS grits just ain’t real if’n there is no southern liquid gold stirred up in’m. “LG” we call it, those precious bacon drippings in a canning jar on the top shelf in the fridge.