Southern Comfort

A few weeks ago I had Anna and our friend Sean over for brunch.  We had all had particularly fun Friday nights, which called for the perfect hangover cure: getting drunk again the Bloody Mary.  A few of these and we were all feeling great again, maybe TOO great because we ended up in the pub after we we finished eating.  


Anna brought the bloody, Sean brought the Mary.

Along with round after round of bloody Marys, we had bacon*, eggs and a southern speciality: cheese grits.  The cheese grits were far too salty and oily (they did call for a half pound of cheese and a quarter of butter), but I found another recipe to serve with rabbit stew which was more restrained.  Grits are a lot like polenta and although they are traditionally breakfast fare, they can certainly be adapted and served with dinner.


Bacon and Cheese Grits


Just what the Doctor ordered... if the Doctor was a fat alcoholic

*The bacon came from the local butcher.  I was surprised that there wasn’t much difference in price from that purchased in major supermarkets, but the quality was vastly superior.





– Ryan







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