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I grew up eating grits. I don’t eat them all the time but I like them. I suppose it is because I don’t eat them all the time that I will suddenly crave a bowl of them. When I really want a bowl of grits, it doesn’t matter what time of day it is. They’re good to eat anytime. — not just for breakfast.

There are many ways to make grits. Some people like them with salt and pepper. Others like them with cheese. The way we’ve always made them is with sugar and butter. Today, I learned that what I really like in grits is a combination of sugar, salt and butter. I didn’t know that before. Until today, I had never thought of the salted butter we used when we made them. It was salty enough that no extra salt needed to be added — only sugar. The butter I had today on my grits was either unsalted or so lightly salted that in addition to adding the normal sugar, I had to add salt as well to make them taste “normal” to me.

It had been awhile since I last had a bowl of grits. To have them today felt like a little, comforting, ever nostalgic, treat. As I ate them, I concluded that a world without grits would be a world that is slightly lacking. So, here’s to a world that isn’t.