I didn't know any other kind of tea existed lc...
I just finished off a big ole plate of grits and eggs, with thick-sliced bacon, sawmill gravy over homemade biscuits, and I had 3 glasses of tea to wash it down. I don't like coffee in hot weather.
I like my grits salty and buttered real good, and they have to be thick enough to eat with a fork. I don't want to have to chase 'em around the plate!!
Sometimes I use milk in my grits, but not always. And you ain't Southern if you don't like shrimp & grits!! OMG!!! That's a dish fit for a king, any time of the day or night.
If I have fried eggs, they are usually over medium (white done, with thickened but still runny yolk), but if they are scrambled, I prefer soft-scrambled over well done (better flavor).
Biscuits are always homemade, with bacon grease (or Crisco if I'm runnin low on bacon grease) and buttermilk, with a special "secret" ingredient that creates the crispiest, flakiest crust you ever saw...
I always use my grandmother's hand-carved wooden bowl to make biscuits. It's the easiest thing in the world to make 'em in. My Mama likes to "squeeze" her biscuits off but I like to roll mine out and cut 'em. Mama pressed hers down into a 11" skillet and they touch on all sides. For them that don't know, that's called a "cat-head" biscuit, because it's actually shaped like a cat's head, except for the one in the middle. And it's usually shaped like a stop sign.
If I have ham, I prefer sugar cured over salt cured. Sometimes I have bacon
and sausage. Love deer sausage if it's fresh, or not frozen for very long.
We grill our sausage around here. We had grilled deer sausage dogs at the July 4th Fireworks supper.
All this has made me hungry again so I'm fixin to go see if anything's left over.
Y'all have a blessed day, ya hear?
SouthernByGrace
