grits
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 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

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I’ve been feeling my southern lately and recently had a hankering for grits. There’s a restaurant in Watkinsville, GA called The Big Easy that has a delicious grits breakfast called a Zinger. A zinger is basically a bowl of grits topped with bacon, cheese and a fried egg. I generally add tomatoes and onions as well, so I decided to take a page out of The Big Easy’s book and put all that deliciousness into one dish.

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