Cricky you need a good rest Jeff get all the LOVEN inya and Paige will help you recover. Keep the dream alive son Aussie Aussie Aussie GDAY MATE from brisbane Australia.
Boy, that sounds good. I am from South Carolina. I have put cheese in my grits and butter or just butter in my grits and grits or corn And they are wonderful we just love them we have country ham my dad when he was leaving he used to have two hogs a year and we’d have fresh tenderloin ham biscuits sausage you just couldn’t beat it but with grits it makes it 1000 times better thank you for showing us that
You sure eat good at your place chef Jeff! and it always looks so good. Glad to see you getting around some without your neck brace. Prayers for continued recovery buddy.
WHEN WE WERE YOUNGER WE TRAVELED THROW THE SOUTH TO AND FROM FLORIDA AND STOPPED AT STUCKES AND HAD GRIT'S AND HAD LOVED THEM EVER SENSE 👍👍👍👍😊😊😊, FROM INDIANA TO ARIZONA AND STILL TRY TO FIX THEM EVERY CHANCE I GET ( I NOW 62 ) 😊😊😊😊👍👍👍👍
You guys made me hungry. I would have used syrup as well, and I live in the South. The paper plate idea is great. You go, girl. Keep teaching Jeff new things. He seems to like it, LOL.
I made a whole pot of grits by myself after school when I was a kid ( probably the first time I ever used a stove ), ate all of it, and threw it up sometime after. Haven't touched a grit in decades 😂 I never had a problem with cream O wheat, though. You can dump grits in, just gotta mix em fast is all. No big deal.
Grits in Canada is called cornmeal. We make a breakfast cereal out of it. And we make a cake out of it Kinda of cool so many uses for it across two countries.
Best wishes to both of you. Being raised in an Italian family I always enjoyed when my mom made polenta, which is yellow cornmeal. I think that's why I enjoy grits.
I know that they don't have any wild grits up in Canadia, but you would think somebody up there would domesticate them a grit and raise some off. People in Canadia deserve good vittles too, I reckon
Look at this guy. 6 weeks after falling 20 ft he's like it never happened. I can relate: at 13, I was in a rollover in a 74 bronco with an under aged neredowell driver. It was slow speed on a gravel road. The dumbass just drove it off the road and an embankment turned it over. As I fell, my head drove a fork into the steel roof and 3 of my vertebrae were compression fractured. I know, where did the fork come from. There was a box of stuff headed to a yard sale next to me. I spent 2 weeks on my back. They wrote me out of PT in school for 3 months, but I was playing tackle Nerf football with the other kids in 3 weeks. I'm 60 now, and have no residual problems. But I will advise this Jeff; 10 times a day spread your feet 3 feet apart and spend one minute bending over to touch your fingers to the ground. You don't even need to keep your legs straight, but breathe in and out, then let your hips relax on the out breathe. I know it doesn't seem like that affects your upper back and neck...but it does. You're amazing. Do a lot of slow long stretching of every part of your being, mind included. Be like a Samurai. I find that standing on one foot and seeing how many movements I can make really helps to feel loose and pain free.
I grew up eating my grits the same way except we didn't usually put cheese on them and the meat was whatever was in the fridge, Conecuh, homemade sausage, bacon, etc. Without asking, I know the region of Bama' that you must be in as that part of the country has a unique culture (and good food).
Lucky dog. Happy St. Patrick's Day. 3/14 is Pie Day/Steak and a BJ Day. Just for the working class, take off work if you can. Thank you, Brother.GOD BLESS YOU
Good to see you're getting time out of the neck brace. Keep healing Kemosabe. And girl, keep those groceries headin' down his gullet so he has fuel to heal with.
Good to see you without that neck brace! The longer you cook grits the better they are ! I generally cook mine between 1 and 2 hours! Most times we don’t have that long but add plenty butter and keepem cooking!
Yes sir, runny eggs and grits mixed together is fanfabulous! A little bacon/country ham/red eye gravy doesn't hurt either. I' ve also added biscuit before.😊
Yellow grits with tomato gravy or cheese and some sausage and eggs over easy. My late Grandpa liked black strap molasses on his sausage or bacon and he was born and raised in SW Mississippi.
Looked damn good!!! I grew up eating Malto meal. (Born in Iowa and raised in Arizona). When I went in the Army and put sugar on my grits boy did I get chastised!!! I was at Ft Knox Kentucky. I know respectfully eat my grits with salt pepper and butter.
Paige, if you have the knowledge to make Montreal smoke meat, you would be doing people a great favor. Those maple cookies that come out of Canada would be another winner, Jeff might even learn to appreciate maple syrup.
You can think of grits as puffed up and peeled kernels of corn have been dried and ground up. They take the corn kernels and soak them in lye and that denatures them (that's like being cooked without heat) that makes them swell up and the hull (the outer shell on a kernel) comes off. Then they dry them and grind them up so they keep real nice and they are more versatile. Sorta like popping corn in a solution then drying them and grinding them up. They are dang good, if you don't like them don't eat em, if you do, have at em.
Your doing good I can still see the pain in your movement even tho you doing good . But try chicken broth and. Heavy cream your grits will be sooo good lol I'm from Florida I've been raised on grits not oats lol. Try it you'll appreciate them a little more. But super happy to see you doing better just don't rush it I did with my right arm and I messed it up or hurried it and I had to learn everything left handed lol but you know you and what you can do. You're a very tough man keep going
Can't stand watchin you all eat right in front of me. An invitation to 'brunch" would be a nice gesture. lol. Love that maple syrup "taste of Canada" move... Paige treats it like adding salt/pepper ha!
Breakfast made me wonder about growing potatoes down South. I worked on farms in Iowa, Colorado and Kansas, potatoes before grits all the time. Is the ground too wet for potatoes so they're not so common?
