My first memory of eating cheese grits is seated at my Great Aunt Frances’ breakfast table. The table was tucked in a little alcove of the kitchen and afforded a view of the long, narrow room, where Aunt Frances busied herself at the stove, preparing breakfast for four hungry, pajama-clad little girls. As I was living in Wisconsin at that point in my life, it was during these visits to Memphis when I was introduced to staples of Southern fare. Aunt Frances’ table introduced me to not only my first cheese grits, but my first biscuits with sausage gravy and watermelon sprinkled with salt, among many other things. My grandmother was not the best cook in the world and I
When I was in law school, I had a friend who was in both the law and seminary schools. So one day I didn’t have anything planned for the evening, so my friend invited me to a party thrown by his seminary friends. Okay, so to give some context here, I’m fairly shy and going to a party where I know only one person still gets me a little nervous. The idea of having to meet all those people who already know each other and make small talk is just appalling to me. I’m terrible at small talk. Like really terrible. But I decided to buck up and be a big girl and go be social. Everyone at the party
Sweaty, panting, strips of hair sticking to the back of the neck, thighs burning – yep, that was me biking to the grocery store earlier this week. I can’t explain why I decided that biking to the grocery store in the middle of the day during a Georgia summer seemed like a good idea to me, but I’m going to blame it on my roommate who is a bicycling fiend. Regardless of what short in my brain prompted me to do this, I arrived at the DeKalb Farmer’s Market, wet, smelly and craving a galette. And not just any galette – a savory galette with flaky pastry packed to the brim with chicken, herbs and vegetables.
The first batches of sweet white Georgia corn are coming in and I’m psyched. The corn is so sweet and tender that it doesn’t even need to be cooked, although I do love a little fabulous caramelization on some sautéed corn. Yum. So clearly I grabbed some of the corn when I saw it at the market. I also had a bunch of green onions on hand from my CSA box and so decided to experiment with making a risotto. I’m a big fan of the TV show Master Chef (seriously, I have to keep myself from saying risotto “ris-ah-to” like Gordon Ramsey) and it always makes me nuts when the contestants can’t make a good basic risotto. I have