|Gena Berry at Conference (www.culinaryworks.net)|
|Ebenezer Baptist Church|
A tour of the city included visits to the Jimmy Carter Presidential Library & Museum (www.jimmycarterlibrary.gov) and the Martin Luther King, Jr.National Historical Site (www.nps.gov/malu), both appropriately awesome centers honoring these amazing men. It was a beautiful, sunny day, perfect for stepping back in time to revisit history and to remember the monumental strides both President Carter and Reverend King have made towards civil and equal rights for all.
|Presidential Library & Museum|
|Sonya Signing Her Book|
Later that same day I was at an event hosted by another Atlanta Dame Mary Moore at one of her 4 Cook's Warehouse stores (www.cookswarehouse.com). The evening starred 4 additional Atlanta members Virginia Willis (www.virginiawillis.com), Rebecca Lang (www.rebeccalangcooks.com), Angie Mosier (www.angiemosier.com), and newly crowned Grand Dame and culinary icon Nathalie Dupree (www.nathaliedupree.com and actually from the Charleston Chapter of LDEI). (Friend/Dame Gena Berry pictured at the top of this post made sure I had a vegetarian version of the delicious dinner.)
|Me and (Nathalie) Dupree|
Much to the horror of the server at breakfast the next morning, when she saw me about to sprinkle brown sugar on my bowl of steaming grits, here's a recipe inspired by my visit to Atlanta. Although Debbie went so far as to thrust her hand out in the "Stop" position, I did it anyway. Heck, aren't grits just the Southern version of cream of wheat? Apparently not according to Debbie, or Gena, or Brenda, or anyone really Southern. With no disrespect to my fine Southern girlfriends, and inspired by a couple of Georgia's best culinary gifts, I offer these breakfast grits, Yankee-style.
Peach and Pecan Breakfast Grits
2 1/3 cups water
4 Tbs. earth balance or butter
1/4 cup brown sugar
1/4 cup pecans, toasted
4 slices of peach (canned are just fine, in-season fresh would be better)
In a small saucepan, melt the EB or butter then add the brown sugar and stir until blended. Cut the peach slices in quarters and add to the butter/sugar mixture. Add the toasted pecans, heat a couple of minutes, then set aside.
In a small pot boil the water then add the grits, returning to a boil, then simmer with the lid on for about 15-20 minutes, stirring occasionally. When the grits are cooked to pleasure your textural taste buds turn off the heat. There's enough to make 4 small servings, or 2 medium servings, or 1 big old servings, depending on how hungry you are. Divide the butter/sugar/peach/pecan sauce to top the portions accordingly. Sprinkle additional brown sugar if desired.
What's your favorite hot breakfast cereal?Do you tilt your head when your picture is taken?