Wednesday, January 16, 2008
Ken made cheese grits and shrimp the other night, and it was a divine experience from beginning to end. Let's start at the beginning, when the aroma of sauteing onions filled the house. I could have feasted on that for a long time! I think the recipe could feed a cast of thousands, but the portion I savored for dinner was perfect. Lucky for me there are leftovers to enjoy the rest of the week, and I intend to do that very thing. I'm also trying to imagine what else to serve over grits while we're enjoying real winter temperatures this week. A little goulash sounds pretty good!