Now that the kids are back in school and Donna and I are back from travel, life returns to its homey routine. Which happily includes an actual late Sunday morning breakfast. It’s one of the best times to cook and can be one of the most satisfying meals of the week. First of all, I’ve got to say it loud: GRITS! Grits are fabulous and I can’t tell you how many people taste them and say they can’t believe people don’t eat them more often. Honestly, you should make them a staple (the butter-poached shrimp and grits in Ruhlman’s Twenty is one of my favorite dishes, period). Just be sure to use real grits (instant grits are not grits). I used Bob’s Red Mill here, because my grocery store carries them. But I highly recommend Read On »

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