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Continuing Adventures in Grits
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 |
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