Good eats…
Friday, October 14th, 2005
When the weather gets like this, all chilly and rainy, it always gets me in the mood for some comfort food, Southern-style.
So, last night I found myself making some grits and eggs for supper. Mighty fine indeed.
Since grits and eggs is such a basic combination, the flavor of the eggs used is really important. I’ve found that the organic “Pete and Gerry’s” brand eggs you can find around here are about the closest thing to an honest-to-goodness farm fresh egg that comes from a hen you’ve personally met, short of the actual thing, so I like frying up a couple of those to go in my big bowl of grits.
As Chef Paul would put it: “That’s good cookin’, good eatin’ and good lovin’!”
I tell you fer sure. ![]()
