On my recent trip to North Carolina, I bought stone-ground grits at a farm in Old Fort (see: Field Trip Friday). Stone-ground grits are made from whole corn kernels (including the germ) that are coarsely ground. When cooked, they’re creamy, but not silky like other grains, and they’re deliciously corn-y. They need more liquid and…
eggs
A Frittata to Save the Day
Things have been topsy turvy here in southwest Florida due to a long-running episode of red tide in the Gulf, along with algae wreaking havoc in our canals. I’m not gonna mince words. . .it has been horrible. I think it’s the worst bout of red tide I’ve seen in the 28 years I’ve lived here….
Baked Eggs with Moringa, Bacon & Tomato
Breakfast in our house usually consists of scrambled eggs with tomatoes and whatever herbs we have on hand, OR a bowl of old-fashioned oatmeal with toasted nuts and fresh fruit. Let’s be honest, sometimes it’s not that exciting, but it gets the job done and sets us on our path for the day. But once…