Cute fish taco story!
I’m sure you know this, but GRITS aren’t a south-of-the-border dish, unless you meant South of the Mason-Dixon Line!
My favorite way to have grits is with sharp cheddar, served alongside my fried green maters, eggs (scrambled preferably), ham or bacon, and sourdough toast. It’s a calorie killing breakfast that will leave you filled for a whole work day. (Toss in strawberries or another fruit to round it out!)
I have turned my Yankee husband into a Southern gentleman (minus the accent), in part due to my Southern cooking skills…and my eyes. He’s told me that’s the first thing he saw and fell in love with. I’ll take his word for it.
Plus, I guess I’m not a high maintenance type of gal, the kind he grew up around. Whatever makes it work! Eyes, cooking, low maintenance…whatever!
Yeah, I meant SOUTH of the Mason-Dixon. As kids, we couldn’t get enough of Coco Wheats for breakfast - just chocolate flavored grits; what a racket! Was going to post a pix, but they no longer appeal to me. I don’t think there’s any way to make a bowl of them look pretty, LOL!
I learned to love grits (plain!) again at Army Basic Training at Fort Jackson, SC. Butter, S&P. Yum! Really fills ya back up after a 10 mile Road March before dawn.
Oh, I can still go 10 miles - I just have to START at Dawn and FINISH at Sunset! ;)