The first time I atw grits was in SC.
I put a big old mound of better on it, poured on sugar and milk
Horrified my southun buddy cried out “what the hale?!!”
Shoot, I thought it was cream of wheat LOL
Deano was horrified LOL
“butter and black pepper son”
I will never forget Deans face LOL
Youd think I patted his Mamas fanny LOL
Well, that batch of grits I got at Great Lakes was
1) Served up around 9:30PM by a cook who seemed a tad irritated about having his TV time interrupted by actual work.
2) Still in a great big mixer bowl right fresh out of the freezer, no condiments or utensils in sight.
...I’m afraid that combination soured me on both grits and Navy cooks for good. (My opinion of the cooks only got lower after getting stuck in Training Commands for most of my “career”....)
Maybe we’ll do some running a bit south of Denver this next summer and try some REAL grits, just on your recommendation.
...never too late to learn things.