SC - Breakfast OOP North vrs South

[draiocht at earthlink.net]

At 02:14 AM 2/2/99 -0600, you wrote:
>On one of our trips down South, breakfast was served with grits.  None
>had been offered, none ordered.  They were just always there.  Dad, to
>tease the waitress, asked her what they were made of.  She stood and
>looked at the grits a long time.  
>
>"Tradition, mostly."
>
>
>Regards,
>
>Allison
>allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
>Kingdom of Aethelmearc

Hi! 
Just to jump in here for a second. I am from the south. A VERY small town
in North Georgia on a 3,000 acre farm with 11 other siblings. We ate TONS
of grits for several reason. The 2 best.. they were inexpensive (cheap) and
they were filling. We saw times that we ate them 2 times a a single day.
Once as normal grits for breakfast (with eggs from the hen house and fresh
milk IF my brother milked the cow like he was surpose to) and again for
dinner. We made a type of cassarole (sp?) out of it. Added small chunks of
sausage or beef (what ever had been last killed) and then mixed with the
grits and a small amount of cheese. Or take them in the thick state and fry
'em up with some country ham and a few veggy's and there was dinner. When
you raised your own food stock you learned to eat whatever was cheapest.
The best was always sold. I still love grits and can cook them in so many
fashions as to boggle the average mind. Try it with a smack of red eye
gravey or even chocolate gravy! YUM!   :)

Off to cook grits for breakfast at 5:30 am

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   Deirdre
   Østgardr, East
   draiocht at earthlink.net
   http://home.earthlink.net/~draiocht/
   ICQ  20657301
   IM   NewYorkGlo
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