Point being I always thought of grits as a sweet food. But then I discovered true grit(s) so to speak. There was a store near where my parents lived in Charleston called Hoppin' Johns. The had real grits you could buy to make youself. He's closed now, online only. But I still buy grits from him (http://www.hoppinjohns.com/cgi-bin/screenbld.asp?Request=HoppinJohnHome). I buy 4 bags at a time and freeze them. That usually lasts me a year. One cup of dry grits when cooked works out to a good size pot full and will last a week. It is a salty food. I usually add garlic, sometimes a lot of garlic (never know about those Texas vampires) when I'm cooking them. It takes about 2 hours to cook a batch but there is nothing like it. A ladel of grits with a fried egg on top makes a full breakfast.
What I'm having now. Smelling the smoke from the barbeque, hearing the noisy birds and our wind mobile. Hanging with Zoe my friend (disguised as a dog) on the couch.