It is shaping up to being a nice, if chilly, and quite a dark start to the day. Dearest Maggie and I made it on our two mile walk. Some deer and Maggie met and almost scared each other to death along the way. My heart sure was pumping furiously as the adrenaline began to flow into my veins as those deer flew out of the bushes. I am always surprised when there are so many deer within town. I’ve hit two deer with my CR-V in the past few years and both times it happened in broad daylight and in the city limits.
“Don’t worry,” I told Maggie. “That’s as big as the fauna gets around here, not counting Bigfoot.”
Someone on the blog asked about instant grits versus regular grits. This can be a touchy and contested subject, but interesting none-the-less. Instant grits are quickly cooked then freeze dried and cooked to rehydrate once more again making them lackluster at best but quick within a matter of minutes if you like gritty grits. Real grits are simmered on mild to medium heat and cooked for around 20 to 30 minutes leaving them very rich and creamy and not at all like sand or grit. A little dap of butter and you have a creamy Southern tradition ready to eat. I personally prefer cheddar cheese on my grits. I will sometimes even crumble bacon into a bowl of grits. Oh, don’t forget the salt to kick up those grits a notch. There is nothing worse than grits not seasoned.
Isn’t polenta the Spanish or Mexican version of grits? I need to try that sometime. I remember it being golden yellow and similar to being congealed.
It’s Getting Quite Comical or Scary?
It happened again last night. No voices yet. The staccato almost stereo—like sound of rapping on the joists in the attic. It went on intermittently for about an hour. My poltergeist was hard working on a early Saturday morning. I wish I could be so affable to think I have a ghost, but my analytical mind says no.