newsJanuary 25, 2006 1:27 pm

Note to the people under 4′5″ in my house

and maybe to the one that is over 5′5″, too. If I am in the bathroom, for what may seem to you, an extraodinarily inordinate amount of time, and you don’t hear anything, and I don’t call for help, and especially if I take the laptop in there, yes. I. am. fine. Great actually. Very happy and content. Which is disturbed in incremental proportion to the amount of times I am asked through the door, when are you coming out?, or are you OK in there? Also in incremental proportion to the amount of these plaintiff inquiries is the steady increase of time that will be spent in there. Go. away.

memes, drink and food 12:47 pm

What Sup?

Get it? What Sup? Like Wassup? It’s What’s For Dinner Wenesday? Too smart, eh? Why did I say ‘eh’, I’m not Canadian. On to the point. I’m way off track here.

I’m wishing for, but not cooking, my Mamma’s Famous Cheese Grits. OK Yanks, they are superb. Really. You’ve never had grits until you have some smothered with butter and Velveeta, and baked til golden brown. I’m telling yall. Yum.

So, since they are made as described above, they are not on a plan for losing a few pounds. But if one should choose to try them, write and let me live vicariously. They are great with ham biscuits (sorry veggies), or anything breakfast-y. Also, we had them with grilled salmon and salad one night. Tres yum.


Mamma’s Famous Cheese Grits

6 C. boiling water and
1.5 C. grits, stone ground or Quaker Quick
bring these to a slow boil, stirring so they don’ t stick, and when they thicken, add
1.5 sticks of butter or margarine
1 pound Velveeta cheese, or other processed cheese food
and allow to cool a bit, then
fold in 3 beaten eggs with
1 t. salt, 3 t. Season Salt and several drops of tobasco, to taste.

To finish off, bake in a buttered 9x13 casserole, at 350 for 1 hour, or till golden and bubbly.
Trust me. To die for.

In other news, Speedreader is mad at me, and we’re locking horns. Aaaah. To be 10. Not tres fun.