What Are You Eating?

All this talk of moving made me hearken back to places I left long ago and I decided to make what used to be a South Georgia staple that I haven't enjoyed in years. Shrimp and cheese grits dressed with bacon bits and chopped scallions. I won't wait as long next time.
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I see your fancy delicious looking homemade cheese grits. Here’s another version of cheese grits lot closer to Florida than PNW

Pictured is about 1/3 of the full portions
Not pictured is the side of fried strickleen my FIL ordered or the sawmill gravy my MIL ordered (they also had brown gravy)

This kind of breakfast should come with 40ml of statin

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Tandoori chicken on the go, cleaned up the grill beforehand…will be redoing that tomorrow…next time I’ll do skin off as these sat in the fridge for 20 odd hrs to marinade and skin is kinda superfluous other than a flash point, still adds extra smoke I suppose.

Dave

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Leftover night. No pics but I had a leftover thick cut pork chop and garlic mash potatoes. Cut the chop up and mixed it in with the potatoes along with some sauerkraut and Walla Walla sweet onion. Had some spicy brown mustard on the side. Pretty darn good.
SF
 
mark wlker said:
If you can find it, try some Rumanian Pastrami!
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The gal at the Fred Meyer deli told me they plan to carry it regularly now instead of just for the first couple months they had it. I like the smokier flavor and paprika.

And Buzzy was wrong when he posted that the Rueben, ". . . When done well it is just about the best sandwich ever!" It's not just about, it flat out is!
 
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