"Elaine Parrish" > wrote in message
...
>
> On Wed, 18 May 2005, Melba's Jammin' wrote:
>
>> I decided to try the cheesy grits thing this morning. cooked the grits,
>> stirred a couple torn-up slices of fat free sharp cheddar into it,
>> sprinkled some onion powder, Sunny Paris, and black pepper on it and
>> stirred. It was ok, I guess, but I'll stick to plain, I think.
>> Curiosity has been satisfied.
>> --
>> -Barb, <http://www.jamlady.eboard.com> 5/8/05.
>> "Are we going to measure, or are we going to cook?" -Food Critic Mimi
>> Sheraton
>>
> Tee hee hee. I'm with you! I want grits with butter or bacon drippins
> (yes, that is a real word "'round here" <g>) or red-eye gravy and salt and
> pepper. I have
> seen it all - with cheese, with sawmill gravy, with tomato gravy, with
> ketchup. sheesh. The worst, tho, was grape jelly. boo, hiss. It oughta be
> a crime! <vbg>
>
> Elaine, too
>
Likewise. Butter only, but served with bacon, thank you.

Felice