Archived posting to the Leica Users Group, 2004/04/02
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]2004-04-02-18:04:42 Tina Manley: > At 04:50 PM 4/1/2004 -0800, you wrote: > >I add some milk and real maple syrup to it. > > Heresy! That's not grits. No wonder most Yankees don't like grits. Butter, pepper, salt. If a little pan gravy accidentally finds its way into the grits area, that's not the end of the world. I love grits, and most would call me a Yankee. At least, I'm sure my Florida cousins would. I'm the child of a mixed marriage -- my mama was kidnapped from Florida by a New Jersey Yankee (at least that's the way she always told it), and I grew up in Yankeeland. (And let's have none of that odd flavor of Southern prejudice which wants to claim that Florida "isn't really the South." Those who make that claim are thinking of Miami or perhaps Orlando, and have clearly never been near Frostproof or Plant City.) Just to add to the confusion, I went to school practically slap-dab in the middle, in North Carolina. I had to retreat to New Jersey because there was a horrible recession hitting NC particularly hard when I emerged after my leisurely time in academia, and I don't seem to have made my way back down; but for whatever reason, my average annual consumption of collards seems to be above the local Jersey City average. It can be a challenge to find good grits to cook here, though. Sometimes if you get completely desperate, you can go looking for polenta, foodie-endorsed as it is and therefore more available, but usually the texture doesn't turn out quite right. I seem to recall somebody mentioned a mill which might do mail-order business; I'll have to check that out.