annie blog

The Perk About Not Knowing Your ABCs
My youngest doesn’t know his alphabet. I’d bet that he doesn’t even know one letter. Now, I know that this isn’t all that unusual, in the wider scope of things. But in the narrow scope of his siblings, well, it’s kind of a remarkable thing. My oldest learned his letters — I don’t know when. All I know was that he was reading the Velveteen Rabbit at three and a half. My second oldest thought that reading was what big boys *did*. So he was motivated to seek me out to teach him the alphabet when he was 18 months old. My 3rd son learned his letters sometime, I don’t know when. Bless him, I remember so little of his toddler years. When teachers and other professionals try to get his developmental history from me, I just shrug and try to keep it vague. But, my baby, he’s going to learn it soon. Do you know why? Because one of my favorite artists, Charley Harper, will be featured in this book.

Wow! I’m so excited.

I’m Early, For Once
Every year, I try to let y’all know about National Pancake Day. And, I intend to let you know early, so that you can plan. Yet, for the last few years, I’ve only given notice on the day before — I’m not really a planner, you see. But, this year, Pancake Day is one week later than usual and (for once) I’m earlier than usual, so here it is. Y’all go get you some free pancakes on the 12th, you hear?

I’m Early, For Once
Every year, I try to let y’all know about National Pancake Day. And, I intend to let you know early, so that you can plan. Yet, for the last few years, I’ve only given notice on the day before — I’m not really a planner, you see. But, this year, Pancake Day is one week later than usual and (for once) I’m earlier than usual, so here it is. Y’all go get you some free pancakes on the 12th, you hear?

I’m Early, For Once
Every year, I try to let y’all know about National Pancake Day. And, I intend to let you know early, so that you can plan. Yet, for the last few years, I’ve only given notice on the day before — I’m not really a planner, you see. But, this year, Pancake Day is one week later than usual and (for once) I’m earlier than usual, so here it is. Y’all go get you some free pancakes on the 12th, you hear?

Really Good Grits
We have breakfast for dinner quite often around here. Usually, we have it at least once per week and most weeks, twice. The menu is usually homemade pancakes or biscuits with eggs, fruit and bacon. It’s not a super healthy dinner but it is inexpensive and is something the picky ones can enjoy. So, last night, I was wanting something new for my breakfast dinner and decided to make some grits. I’ve made grits many times in my life. They were good. I mean, how much can you expect from a grit, some water, salt and a little butter? Man, I was wrong. Grits are one of those simple things that are vastly improved upon with the right recipe and ingredient choice. First, you need to buy the right kind of grits for this recipe. I used these. Yes, I know that they are labeled as polenta. And they are polenta — so feel free to make that variation as well — but not for breakfast. I think that Arrowhead Mills also makes a good version. Now, on to the recipe.

Grits
In a saucepan, combine
2 cups water
2 cups whole milk
1 1/2 t. kosher salt
and bring to a boil. Be sure to watch it closely because milk foams up when it boils and I don’t want you to have a big mess on your stove. Then, while whisking constantly, slowly pour in one cup of grits. Reduce the heat to low while still stirring frequently. Cover the pan and continue to cook on low for 15-20 minutes, remembering to frequently stir the grits (make sure to get in the corners of the pan when you stir). When the grits are done, stir in some butter (2-4 Tablespoons) and some freshly ground pepper.

I could eat a whole plate of these.

Really Good Grits
We have breakfast for dinner quite often around here. Usually, we have it at least once per week and most weeks, twice. The menu is usually homemade pancakes or biscuits with eggs, fruit and bacon. It’s not a super healthy dinner but it is inexpensive and is something the picky ones can enjoy. So, last night, I was wanting something new for my breakfast dinner and decided to make some grits. I’ve made grits many times in my life. They were good. I mean, how much can you expect from a grit, some water, salt and a little butter? Man, I was wrong. Grits are one of those simple things that are vastly improved upon with the right recipe and ingredient choice. First, you need to buy the right kind of grits for this recipe. I used these. Yes, I know that they are labeled as polenta. And they are polenta — so feel free to make that variation as well — but not for breakfast. I think that Arrowhead Mills also makes a good version. Now, on to the recipe.

Grits
In a saucepan, combine
2 cups water
2 cups whole milk
1 1/2 t. kosher salt
and bring to a boil. Be sure to watch it closely because milk foams up when it boils and I don’t want you to have a big mess on your stove. Then, while whisking constantly, slowly pour in one cup of grits. Reduce the heat to low while still stirring frequently. Cover the pan and continue to cook on low for 15-20 minutes, remembering to frequently stir the grits (make sure to get in the corners of the pan when you stir). When the grits are done, stir in some butter (2-4 Tablespoons) and some freshly ground pepper.

I could eat a whole plate of these.

Really Good Grits
We have breakfast for dinner quite often around here. Usually, we have it at least once per week and most weeks, twice. The menu is usually homemade pancakes or biscuits with eggs, fruit and bacon. It’s not a super healthy dinner but it is inexpensive and is something the picky ones can enjoy. So, last night, I was wanting something new for my breakfast dinner and decided to make some grits. I’ve made grits many times in my life. They were good. I mean, how much can you expect from a grit, some water, salt and a little butter? Man, I was wrong. Grits are one of those simple things that are vastly improved upon with the right recipe and ingredient choice. First, you need to buy the right kind of grits for this recipe. I used these. Yes, I know that they are labeled as polenta. And they are polenta — so feel free to make that variation as well — but not for breakfast. I think that Arrowhead Mills also makes a good version. Now, on to the recipe.

Grits
In a saucepan, combine
2 cups water
2 cups whole milk
1 1/2 t. kosher salt
and bring to a boil. Be sure to watch it closely because milk foams up when it boils and I don’t want you to have a big mess on your stove. Then, while whisking constantly, slowly pour in one cup of grits. Reduce the heat to low while still stirring frequently. Cover the pan and continue to cook on low for 15-20 minutes, remembering to frequently stir the grits (make sure to get in the corners of the pan when you stir). When the grits are done, stir in some butter (2-4 Tablespoons) and some freshly ground pepper.

I could eat a whole plate of these.

Miss Austen Regrets and Some English Muffins
Okay, now, let’s all say what we think about the PBS show Miss Austen Regrets that came on last night. Anyone, anyone? Or were y’all all too wrapped up in the Super Bowl? By the way, Jon and I caught the last 10 minutes of the game and, wow, was it exciting! Anyway, do tell what your opinion was of the Masterpiece show, if you caught it.

This weekend I made a new (to me) recipe. My 9 year old LOVES English muffins. And, a few weeks ago, I stumbled across this recipe for them. So we made them on Saturday and they were delicious. A great thing about the recipe is that you stir it up the night before and then let the muffins have a short rise (about 20-30 minutes) the following morning. Then, you cook the muffins in a skillet. I have to say, it was almost spooky, or maybe I should say magical, how the rounds of dough went from their original state to a muffin with perfect honeycomb texture on the inside in less than 15 minutes. We’ll definitely be making these again. Who knows, I might even make them and have some folks over for brunch. If I do, I’ll make this recipe for eggs benedict. Yum.

And now, on to today’s bread making, King Cake. Because, y’all, tomorrow is not only Super Tuesday, it’s Fat Tuesday, too.

Miss Austen Regrets and Some English Muffins
Okay, now, let’s all say what we think about the PBS show Miss Austen Regrets that came on last night. Anyone, anyone? Or were y’all all too wrapped up in the Super Bowl? By the way, Jon and I caught the last 10 minutes of the game and, wow, was it exciting! Anyway, do tell what your opinion was of the Masterpiece show, if you caught it.

This weekend I made a new (to me) recipe. My 9 year old LOVES English muffins. And, a few weeks ago, I stumbled across this recipe for them. So we made them on Saturday and they were delicious. A great thing about the recipe is that you stir it up the night before and then let the muffins have a short rise (about 20-30 minutes) the following morning. Then, you cook the muffins in a skillet. I have to say, it was almost spooky, or maybe I should say magical, how the rounds of dough went from their original state to a muffin with perfect honeycomb texture on the inside in less than 15 minutes. We’ll definitely be making these again. Who knows, I might even make them and have some folks over for brunch. If I do, I’ll make this recipe for eggs benedict. Yum.

And now, on to today’s bread making, King Cake. Because, y’all, tomorrow is not only Super Tuesday, it’s Fat Tuesday, too.

Miss Austen Regrets and Some English Muffins
Okay, now, let’s all say what we think about the PBS show Miss Austen Regrets that came on last night. Anyone, anyone? Or were y’all all too wrapped up in the Super Bowl? By the way, Jon and I caught the last 10 minutes of the game and, wow, was it exciting! Anyway, do tell what your opinion was of the Masterpiece show, if you caught it.

This weekend I made a new (to me) recipe. My 9 year old LOVES English muffins. And, a few weeks ago, I stumbled across this recipe for them. So we made them on Saturday and they were delicious. A great thing about the recipe is that you stir it up the night before and then let the muffins have a short rise (about 20-30 minutes) the following morning. Then, you cook the muffins in a skillet. I have to say, it was almost spooky, or maybe I should say magical, how the rounds of dough went from their original state to a muffin with perfect honeycomb texture on the inside in less than 15 minutes. We’ll definitely be making these again. Who knows, I might even make them and have some folks over for brunch. If I do, I’ll make this recipe for eggs benedict. Yum.

And now, on to today’s bread making, King Cake. Because, y’all, tomorrow is not only Super Tuesday, it’s Fat Tuesday, too.