I have a confession to make. Here in Charlotte, tiny, bright green leaves cover trees and tulips blossom with a host of other flowers. The temperature is hovering around 80. It’s gorgeous and I’m wishing for just a little more winter. Have I lost my mind?
Raised on “Georgia ice cream,” I’d say I know a thing or two about grits. For those who hail from other parts of the country or the world, grits are a porridge-like food made of ground cornmeal that is a staple on Southern tables. They can be served for breakfast with chipped beef or red-eye gravy, cooked with cheese to make a savory side, or even topped with sautéed shrimp and sausage to make the Charleston favorite shrimp and grits.
While creamy, buttery grits are delicious, they certainly don’t fall into the eat-on-the-go category of foods. Requiring a spoon to eat, grits are more suited to a sit down meal and they certainly wouldn’t be your first choice for something to eat as you run out the door. Or at least that’s what I thought…
This week I received an irresistible offer from my college advisor. He and his wife are down-sizing and he wanted to know if I might want his old Gourmet magazines. Despite my overflowing bookshelves, my stacks of magazines waiting to be read, and my binders of recipes waiting to be tested, I answered with an enthusiastic “YES.”
Since picking them up this morning, I’ve been a bit distracted. Ranging in date from 1987 to 1996, these magazines represent a mouthful of delicious reading and I’ve already found more than enough recipes to keep me in the kitchen for some time.