They're not just for breakfast. Especially if you live here in the low-country of SC like I do. Once upon a very long time ago, I didn't live in this area. I was from the upstate. And I had NEVER heard of such a thing as shrimp and grits. Shrimp and Grits. WTH?
During my thirty years here in the Charleston area, I have not only come to know and love shrimp and grits, I've learned who has the best and who should simply stop trying because it's just not working for them. I've also developed my own recipe from the trial and error of trying out the recipes of other folks- local and not so local.
I've been told that my shrimp and grits recipe is better than any other anywhere. Of course, that compliment hails from my family so I'm not sure it really counts. However, if y'all come down this way, give me a shout and I'll cook some up for you and you can judge for yourselves!
Grits can refer to other things besides food. For example, if you possess grit, you have courage or strength of character. That you are confident. You have the 'stuff'. You can grit your teeth when you are angry or maybe even when you are worried or scared. And I'm sure y'all have seen those tee-shirts: G.R.I.T.S which stands for Girls Raised In The South.
Grits can also mean that maybe you possess a bit of fire. That you are opinionated. That you are outspoken. These are the type of grits some of us possess that most other southern gals do not. This is where the line is drawn in the sand between those living that whole 'southern charm' philosophy and those of us who think that's a bunch of bunk. Therein lies the type of grit I possess. And I come from a long line of women who possess this type of grit. My mother might have even been donned with the nickname, 'Grit', in her younger years.
Oh, don't get me wrong. I can muster up some southern charm. But mine is way more related to sarcasm than actual charm. Because southern charm is all about turning a blind eye and deaf ear to the reality of any and all situations.
And so we come to the reason for this brand new blog--
There are many, many things weighing on my mind. Some of them have been waiting in reserve for YEARS and others are relatively new. Regardless, they need a platform and GRINDING MY GRITS is going to be that platform. It's not meant to be a negative outlet for bringing anyone or anything down. My hope is that those who stop by will join in and discuss their own opinions and that others will find their own voice. I also hope that readers will realize that venting is healthy and that there is humor to be found in so very many life situations. Maybe we'll even learn some things about topics we didn't know before. Mostly my hope is that all will enjoy a good laugh.
Empty Nest is still up and running and I'd love to see y'all still stopping by there as well!
In case anyone is interested, here's my Grits recipe. In the true southern manner, I won't share the shrimp part. Because, here in the south, we don't share recipes that we don't want reproduced. Not to mention the fact that I cook like my grandmother did--we might start with a recipe but, when we perfect it as our own, it only resembles the original. Cooks like this can't tell y'all our personal way because we never write that kind of stuff down.
A word about these grits: this is the recipe with which I started. I do my own thing now after a few times of making them to the recipe. I will say that the key to good, creamy (instead of gritty) grits is TIME and low heat.
Charleston Style Grits
6 cups water
salt to taste
1 1/2 cups quick cooking or old-fashioned grits (NOT instant-those are gross anyway)
2 cups milk
1 cup heavy cream
8 tablespoons butter
freshly ground black pepper to taste
In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken, add milk, cream and butter and return to boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour (I cook mine longer) until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
Welcome to 'Grinding My Grits'!