I don't think I could have custom ordered a more gorgeous day than today. 74 degrees, sunny, and not a whisper of wind in the air. For once, I can go to the show in the morning and smile at Jason. Who wants snow when you have this to look forward to? Also, the week off that I so desperately need is right around the corner, in the form of Spring Break. Obviously, I won't be teaching at "the W" that week, but I also will be taking that time off from the show. Please understand that I, too, get worn out, and my heart, mind and soul need a well deserved rest. I probably already told y'all all of this sometime last week (I am more than a little excited about the idea of a week off that doesn't involve someone being sick, having surgery, an official holiday, or traveling to see relatives), but I feel it bears repeating, because every time I miss a show or two, I get emails from viewers worried that I have quit, skipped town, or have some odd disease.

As my countdown to Spring Break begins, I officially have two shows and two classes to go. Show one, today. I had a viewer comment that she wished I would make breakfast every now and then. Apparently, the sight of the Sunrise gang chow down on enchiladas, chili, and casseroles at five a.m. turn her tummy. While I like doing breakfast items, and regular viewers are well familiar with Bill's love of all things sausage, there are only so many breakfast and brunch items out there to prepare. I've thinned the list out considerably after almost three years of appearing on the show. Today's dish is sort of brunchy. We are preparing Garlic Cheese Grits. They are so far removed from heart-healthy and diet healthy that I fully expect some form of nutritional police to confiscate my dish on the way to the show (I am well familiar with blue lights at four in the morning).

I gave this recipe to my Cajun and Creole cuisine class last Saturday as an intended side dish to bacon wrapped grilled venison and served with a tomato jam topping. I was so proud of my student that volunteered to make these. They turned out fantastic, and she had never made or tasted grits in her life. I did have to pick on her a little bit, considering she is from Memphis and grits are a Southern staple, I found it hard to believe that she had bypassed grits for over eighteen years. As my class gathered around for our lunch and review, one of the most common comments I heard was, "I don't even like grits, but I like these!"

I hope you give these a try. Feel free to half the recipe or make two smaller dishes and freeze the one you don't eat. They aren't just for breakfast and brunch. Try them as a dinner side dish as we did with the venison.

Happy Cooking,

Shannon