Despite past culinary and digestive exploits I had never experienced grits before. They’re an odd food, aren’t they? They fit in somewhere between savory mashed potatoes and a hearty morning oatmeal. Of course I developed an instant crush.

A health food they are not. They dream of being cooked in cream and dressed with a pile of butter and thick coat of fresh ground pepper. Grits compensate for their mild taste in the aggressive way in which they take over a plate. Unlike potatoes they do not sit contained in a fluffy mountain. Once ladled they spread into a thick pool that oozes over to visit other foods in the vicinity.

But are they really an appropriate ingredient for soap?


About heatherdaniel

I'm a runner, writer, eater and traveler.
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