Eating G.R.I.T.S. (Southern Style)

Miss Lilli is working so hard on making the spoon meet her mouth... unfortunately, half of what is on her spoon never makes it there! Her favorite breakfast food is GRITS w/ RED-EYE GRAVY! What Southern Belle doesn't love a good bowl?? Say it with me.... Yummm-mmmmy!!!
We are trying to teach Miss Priss how to be polite in the middle of it all. No throwing food, no screaming or high-pitched squealing as Mommy fumbles with the pack of crackers, no purposely tossing her tippy cup on the floor, followed by "uhhhh-ooooooh!". Just a few of the mountains we must climb... and I'll take em' all!! It's the hardest work... I've ever loved!!

Danny and I are raising Lilli to be a Christian... to love the Lord, but we also desire Lilli to be raised up as a true "G.R.I.T.S" (Girl's Raised In The South) "G.R.I.T.S." know the fine art of saying please, pardon me and you're most welcome. They say "yes ma'am" and "yes sir". They promptly write thank you notes. "G.R.I.T.S." know the true meaning of hospitality... keep their elbows OFF the table & place their napkins in their laps. "G.R.I.T.S." also believe that the mark of a gentleman is chivalrous behavior. "G.R.I.T.S." are polite... they have good manners!!! They know the value of a good friendship. "G.R.I.T.S." have integrity, never compromising their morals & beliefs!

Just for fun, I have attached Paula Deen's recipe for "Shrimp-n-Grits"... It's my favorite meal!!! Never had it? You're missing out... Enjoy!!

Shrimp-n-Grits
INGREDIENTS
1 cup stone-ground grits

Salt and pepper (to taste)

1/4 cup REAL butter

2 cups shredded sharp Cheddar cheese

1 pound shrimp, peeled and deveined, left whole if small/chopped if medium or large

6 slices bacon, chopped into tiny pieces

4 teaspoons fresh lemon juice

2 tablespoons chopped fresh parsley

1 cup thinly sliced green onions, white and green parts

1 large clove garlic, minced

DIRECTIONS
1. In a medium saucepan, bring 4 cups water to a boil. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.
2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and sauté over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.
3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.
Note: If you are serving this as an appetizer, spoon 1/4 cup grits onto a bread or salad plate. Top with 1/4 cup of the shrimp mixture. Garnish with a sprinkling of crisp bacon bits and serve immediately.

Have a wonderful Wednesday y'all!
His,
Jen