Eat Yer Grits!

I think it's about time we get down to the title of this blog....

1.) Grits are delicious.  You should eat them.

2.) It seems relevant to a mostly-food blog.

3.) I'd consider grits to be a southern food and I consider myself a southerner who likes to make (and eat!) southern food.

4.) There's this story my Dad tells about one of the first times he found himself in the South-- he hails from the Midwest.  He was a kid and he and his family were on a road trip.  They were in some seedy diner-- the kind you resorted to when you were on the road before you could check your smart phone for Yelp reviews.   He ordered some kind of breakfast special that included a side of grits.  I suppose in his area of the Midwest, he'd never encountered the corny mush, which, all things considered, isn't the most delectable bit of food when it's not seasoned.  Ok, I'll totally eat it with just salt and Earth Balance, but I digress....  After eating the main part of his breakfast, he sat there while his parents sipped their coffee and was aimlessly pushing the white, grainy mess around with his spoon when suddenly from behind him came the grunt of a rough, male voice, "Eat yer grits, boy!"  My father was taken aback.  Either his parents perceived the comment to be harmless or their polite midwestern etiquette didn't know how to address the unprecedented gruffness, but they didn't intervene as my father swallowed down the grits, under what I imagine was some strict observance.

5.) The "Eat Your Grits," web address was taken by a glorious one-post-wonder written in 2005 by what I presume was a socially discontent high school senior, probably female.  

cheezy grits served with avocado and hot sauce

Cheezy Grits (otherwise known as one of my favorite breakfasts, best served after a 6AM swim), servies one

1/4 cup grits

1/8 cup TVP

1 cup water

1/4 tsp salt

1/8 tsp pepper

1/4 tsp turmeric

1/4 tsp oregano

1/8 tsp cumin

pinch cayenne pepper

1/2 tsp lemon juice

1 tbs or 1 1/2 tbs nooch

1 tsp buttah

Because it's the morning, heaven forbid anyone actually set the timer or dirty (or wash and then dirty!) the measuring spoons.  I do measure out the grits, TVP, and water.  I throw them in the pot together, turn on the heat to med-hi and it can stay that way till it comes to a slight boil, then it needs to go down to a simmer right away.  After the grits, etc. go in, I add the spices.  Once it's pretty much cooked, I stir

in the nutritional yeast and non-dairy butter.  Serve with sliced tomato or avocado or fresh, chopped cilantro.  Please, help yourself to the hot sauce.