FLOUR

I'm not writing about a flour item this time, but one of corn, specifically grits.  Some of you may be saying "yuck" at this point, but this side dish has gained in popularity over the years.  Some people don't consider their holiday meals without including cooked grits that have been blended with cheese and also many times garlic, and baked until set. 

But first I will tell you I have been eating grits all of my life.  I ate them for many years with just butter, salt and pepper.  They are a good addition to a hearty breakfast whether eaten in the morning or for an evening meal.  My mom used to cook them in water, but cooking them in milk and/or cream gives them a fluffy and less grainy consistency.

There are many, many recipes to prepare grits whether using the quick cooking or whole grain kind.  Grits are mostly a savory side dish to fish or breakfast meat entrees, but they are actually part of a well known entree in "Shrimp and Grits."

So you might want to give them a try.  My husband did not eat grits growing up, but quickly grew accustomed to them when he went south to attend college.  He asks for them regularly when we do have time for bigger breakfasts.  Here is a recipe for Cheese Grits of which my husband approves.

Cheddar Cheese Grits Casserole
Yield: Makes 6 servings

Ingredients
4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
1 large egg, lightly beater
2 cups (8 oz.) shredded sharp Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Preparation
1. Preheat oven to 350 degrees.  Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits.  Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done.  Remove from heat.

2. Stir in egg and next 3 ingredients.  Pour into a lightly greased 11-x 7-inch baking dish.  Sprinkle with grated Parmesan cheese.
 
3. Bake, covered, at 350 degrees for 35 to 40 minutes or until mixture is set.  Serve immediately. 

This recipe was taken from the link below.

www.myrecipes.com/recipe/cheddar-cheese-grits-casserole 

 


FLOWER

If you need any last minute decoration for your home, don't overlook what you have in your yard or even along the road.  Any cuttings like branches and boughs of pine trees will always make your home smell wonderful and are a quick solution to adding that last minute something special to your table or even your fireplace mantel.  Magnolia leaves are big and have a waxy look.  They are good to intersperse on book shelves or they can be used to make a holiday wreath.  I learned about Possum Haw and use it because of the red berries and the natural look it gives my table.  I have written a short poem about it below.

POSSUM HAW

Possum Haw is hard to find
This tree grows in the brush
But you can find it along the road
If you are not in a rush.






This tree is short in stature
Its leaves glossy and green
But in the fall it tells all
When red berries can be seen. 

That color is often the reason
short branches are used as decor
to highlight the holiday season
and help us celebrate once more.