I bought some Hillshire Farms Cheddarwurst. It was
on sale. Got some hotdog buns. Had some leftover
coleslaw at home. Decide to have slaw dogs for dinner.

The slaw was made with coleslaw mix and Marzettis slaw
dressing. I broiled the dogs until nicely charred and
popped them in the buns and topped them with lots of
slaw. Yummy. Had that Friday night and Sunday night.

Saturday night I had Jose Ole steak taquitos with Pace
mango pineapple chipotle salsa. First time I tried the salsa.
I expected it to be hot but it wasn't at all hot. It was
okay.

For breakfast on Saturday I had the rest of my mush, fried
in bacon grease, along with the bacon itself, and topped with
maple syrup. Yum. Heavenly.

Here's a new recipe I wanted to try so I made it for
Sunday breakfast.

CREAMY GRITS WITH ROSEMARY BACON

1 tablespoon rosemary leaves
8 thick-cut bacon slices
2 1/2 cups water
1 1/2 cups whole milk
1 tablespoon unsalted butter
1 cup quick-cooking grits
1/4 cup grated Parmigiano-Reggiano

Preheat oven to 450F with rack in middle. Sprinkle rosemary over bacon
in a 4-sided sheet pan. Roast, turning once, until bacon is golden,
12-14 minutes. Drain on paper towels. Meanwhile, bring water, milk,
butter, a rounded 1/4 teaspoon salt, and 1/2 teaspoon pepper to a simmer
in a heavy medium saucepan. Add grits in a slow stream, whisking
constantly. Simmer over medium-low heat, covered, stirring often, until
grits are tender and creamy, 10-12 minutes. Remove from heat and stir
in cheese. Serve grits with bacon. Serve with fried eggs. Makes 4
servings. (Grits are often made with water, but the addition of whole
milk - not to mention thick-cut bacon and fried eggs - turns a workhorse
into a thoroughbred. Gourmet, April 2009, by Paul Grimes)

I actually only wanted to make the grits, I made bacon but the
usual way, plain, fried soft. I ate it with 2 eggs fried over
easy. It was very good but I think the grits needed a lot more
cheese. You could barely tell it was there. I took the leftovers
and stirred in another 1/4 c. of Parmesan and then I packed it
in a loaf pan. Next weekend I will slice and fry the polenta
in bacon grease and have basically the same meal with the bacon
and eggs.

Good eats! Excellent weekend.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?