I also have a few memories of my daddy's cooking. Mom was the one who baked the bread and fried the chicken on a regular basis, but now and then Dad would whip out his specialties. For some reason, his double-decker-crunchy-peanut-butter-on-whole-wheat-sandwich was SO good. And he was the "grill sergeant", laying out on a lounge chair wearing cutoffs with a hat pulled down over his eyes, a spatula hanging loosely at his side, ready to pry the perfect burgers off of our little Weber. But one of my favorite memories is Fried Grits. Yes, you may be skeptical at this point, but you must trust me. Fried Grits are divine.
They have to be started the day/night before. Essentially, you just put leftover grits in a plastic container in the fridge until the next day. It's best to make sure they are firmly in the corners and grooves of your container. They will turn into a beautiful grit-brick.
|Grits, sharp knife, butter.|
|This is just after I flipped them onto the second side. Aren't they pretty?|
|... because I know you wanted a close-up.|