Eat Something Good

Lately, we’ve really been into grits.  I don’t think I’d ever had them before Steve.  He says it’s a southern thing.  His father used to make it for him when he was a kid.  He’d always put butter, s & p on it.  So I usually give Steve a large pat o’ butter and plenty of  salt & pepper.  I think I segued into liking grits after my wonderful experience with polenta at Zuppa Restaurant this past winter.  Yes, as I’ve mentioned, they’re one and the same.  Cooked cornmeal.  And I’m so glad I know what grits are now even though I don’t like how it’s processed.  They use lye (yeah the same stuff you pour down the drain to unclog it) to remove the outter part.  Then they rinse it several times before packing.  So I always worry.  What if they don’t rinse it enough?  He tells me not to worry.  But how can I not?  Oh and one more word about grits.  Remember that show, Alice with the character Flo?  They were all waitresses at Mel’s diner.  Well Flo, whenever she was flustered, would say ‘kiss my grits’.  I still don’t know what that means.

The bacon.  I went to lazy way.  Usually, I defrost the bacon in the refrigerator first.  Then I pull pieces out of the package and lay them just so in the frying pan.  I find that sometimes I tend to stretch out the pieces by doing so and therefore end up with an inferior product.  So, for this breakfast, I took the whole frozen thing and just put it into my everyday pan.  I’d flip it here and there and separate pieces when it was possible.  Yes, the bacon had to be warmed up some before I could do that.

The omelette thing.  I had some leftover broccoli (sauteed w/garlic & olive oil) and crushed potatoes (russets with fresh parsley, scallions, s & p.)  These were leftover from our awesome marinated beef brisket dinner.  We only had four eggs left.  I would’ve liked to have used 6 and give the omelette thing some height.  I guess I was striving for a frittata like dish.  I heated up the broccoli and potatoes in a pan with minced onions.  Then I scrambled the egss and poured it over everything while stirring a little to make certain that the eggs distributed well.  I’ve seen frittatas (called tortillas in Spain - by the way, my folks are in Madrid, Spain as we speak) made by real spanish ladies.  They added an extra step.  After the potatoes and stuff were heated well, they would toss them around in the scrambled egg mixture in a bowl before putting it back into a pan.  So, I make my lazy version and skip that step.

Steve loved the breakfast.  If I throw a side of grits onto a plate, then he’s happy.  Add some crisp bacon and a really good broccoli, potato & onion omelette and you’re set for the day.  Oh, I put freshly grated parmesan cheese on top of the omelette and let it melt a little before serving.  I was generous with the amount I used.

The only thing I hate about cooking a big breakfast is the amount of pots and pans you dirty up.  This type of breakfast is definitely not a one pot meal.  Well, I hope you guys work up a good appetite today.  As always, Eat Something Good!