Norm Baugher? cheers, frank
On Sun, Mar 22, 2015 at 7:36 PM, David J Brooks <[email protected]> wrote: > tried grits the first time i had the breakfast buffet at GFM in2005, > jury still out. Norm Baugher di not like the tiny winy amount of gravy > i put on my biscuit. Lest say my biscuit was swimming.LOL\ > Dave > > On Sun, Mar 22, 2015 at 7:06 PM, Paul Stenquist <[email protected]> > wrote: >> I make shrimp and grits often. Grits are a corn meal cereal, much like >> polenta but more liquid. For shrimp and grits the corn meal porridge is made >> rich with butter and some cheese. I use a mix of Vermont or English cheddar >> and parmigiana reggiano. I sauté the shrimp with Old Bay seasoning and >> butter and serve them atop the grits. It's a very good easily prepared meal. >> >> Paul via phone >> -- >> PDML Pentax-Discuss Mail List >> [email protected] >> http://pdml.net/mailman/listinfo/pdml_pdml.net >> to UNSUBSCRIBE from the PDML, please visit the link directly above and >> follow the directions. > > > > -- > Documenting Life in Rural Ontario. > www.caughtinmotion.com > http://brooksinthecountry.blogspot.com/ > York Region, Ontario, Canada > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- "Sharpness is a bourgeois concept." -Henri Cartier-Bresson -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
