Puttin’ on the Grits

My dad eats a meal I call Grits Fully Loaded almost every morning.  It’s deilcious.  Quick cooked grits topped with shredded cheese, a salsa like Texas caviar, and a poached or fried egg.

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Grits is just a great vehicle for lots of food.  Including leftovers.

I’ve been experimenting…

Grits topped with pulled pork and bbq beans, sauteed peppers and mushrooms and cheese.

Leftover mango chicken samosa filling (mango, chicken, potato, spices and cilantro) and a poached egg.  Shockingly good.  I thought the mango would be too weird, but actually the potato threw me and the mango was awesome.

Quick cooked grits are ready in around 5 minutes making them faster than rice.  They taste like very little so you can doctor them however you like but they are extremely filling and I feel so nourished after eating my bowl.

Spice Update

Ooo that title sounds like a reunion announcement for a certain British girl band. Sorry. 

My first blog post ever was From Allspice to Za’atar.   After years, I have updated my labels to printed ones and all of my bags are now snack size. There’s still no going back to spices in their given containers for me. 


Exceptions to this…

Cinnamon. 


I keep ground cinnamon in a container so I can sprinkle as I need. 

I mixed one with sugar to keep because nothing is better on French toast. NOTHING. 


Whole cinnamon I keep in its bag not with the other spices because it absorbs the smell of the other Cs. Mainly cumin. I opened my cinnamon sticks to make stovetop potpourri, but no cinnamon smell was left. 


Pretty much everything else is in those four containers.

Functional storage of anything is beautiful.