Everyone will be receiving Good Grits! from us this Christmas. I'm sorry if you had other needs, or wants, in mind. It is the best cook book ever published (using the criteria of an amateur chef being able to cook delicious food - delicious food being defined by it's all you can talk about while you eat it because it's so tasty and you actually want to have the leftovers for your next meal) and I've determined that everyone will be happier if they used this book.
R and I made Gulf Coast Puttanesca on Friday night. I am not able to pronounce "Puttanesca". It's an Italian dish, but the recipe we used has Jim Shirley's gulf coast touches. (That means shrimp, and he uses spaghetti squash instead of pasta - speaking of, how did I grow to the age of 30 without using spaghetti squash before?? It's wonderful. Life changing. And it looks like you're eating a giant plate of pasta but you can eat it all without feeling ill. I need to send a thank you note to MGH for sending me the collard green recipe that included spaghetti squash.)
While it did take me five hours to peel and de-vain the shrimp (that is what it felt like anyways), and we used medium shrimp instead of Gulf Coast shrimp (because, as I explained in my last post, we live near the Atlantic), we enjoyed this dish Friday and Saturday night.
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| Forgive our ability to take nice photos of food. |
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| Tasted better than my photo can show. |
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