I ate shrimp and grits every morning over the weekend. It's shrimpin' season here and I had guests in town and a couple of gallons of shrimp I didn't freeze leftover from last week.

Funny how quick the yankees and midwesterners start lovin' grits when they try my slow cooked creamy grits with shrimp and redeye gravy.

It's an art form.

We have biscuits and gravy pretty much three or four times a week in this household when the weather gets cooler ... along with buscuits and butter and honey from my bees. Usually sausage gravy but sometimes venison gravy or SOS gravy or whatever we have to slather our biscuits with.

Muscadine jelly. We had a huge crop of wild muscadines this year. We put-up nearly 40 pints of jelly.

What you think about, you do ... what you do, you become.
In a nation where anything goes ... eventually, everything will. We're almost there.