My holiday efforts, kitchen-wise, have been few and far between this year.  Because of the hectic December travel schedule I’ve been vacillating between cooking interesting (tasty, healthy, pretty…) dishes out of ingredients from the freezer and eating less interesting, healthy, or tasty food that uses up food that will spoil.  We did a pretty good job cleaning out the fridge before leaving for Christmas and brought half a gallon of milk, a few oranges, a piece of buffalo mozzarella, and some ground beef on the road with us.

However, I have been visiting the South.  I love the South.  I love the South mostly for the food available here — beans and slow cooked meat and hush puppies and Krispy Kremes and “country ham” and waffle house and oh my the calories I could consume!

Today, though, the culinary project is Shrimp and Grits.  My mother in law is an amazing cook and suggested that we try stone ground grits during our visit.  We sautéed onions and garlic in broth and butter, cooked shrimp in the reduced garlicky broth, and then served them over creamy grits.  It was simple, satisfying, and amazing with a small glass of dry white wine.  We enjoyed that with a salad of romaine, feta, pears, dates (chopped), pecans, and soy vinaigrette.

Perhaps not a gloriously healthy meal but certainly preferable to the cheeseburger I ate in the car on the way down here.

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