Southern cooking

I've never eaten chitlins - have you?  I wouldn't even have a clue about how to prepare them, but now I know where to find them.  And I bet they're good fried.  Everything is.

On New Year's Day, our dear friends Peter and Tamara invited us over for a brunch.  We had sausage and grits and black-eyed peas and cajun shrimp - a very creole sort of meal.  It was delicious and filling.  Tamara makes awesome grits.  They were the best darn grits I ever flapped a lip over!

The black-eyed peas were lucky. and after we had eaten dinner and sat around the table for a while drinking tea and coffee and telling stories (Kyle has a great shark story) and after the Creole meal had settled, Tamara brought out a flaming figgy pudding.  I could have eaten the whole thing twice, it tasted so good!

Sun shone in the window and limned my friends' faces with light, champagne bubbles tickled my lips, laughter bubbled in my heart, my belly was warm and full, and 2014 has been started out on the righteous foot!  It's time to write thank yous!