Prior to the implementation of stay-at-home orders in the last few days, many of us had already greatly curtailed our activity and interactions with others. Sunday a week ago offered a tiny interruption in the voluntary sequestration and confinement of the current Coronavirus crisis: Amy and Gern came over for dinner and to hang out a bit. They both are fans of breakfast for dinner, and that helped in making the menu choices. On our plates: savory breakfast pudding casserole, fresh fruit, and homemade creamy grits. I had promised them extra care in food handling and counter-wiping and such. Normally, we serve buffet-style, for instance. But that night I donned plastic gloves and served all the plates.
We were pretty stuffed by the time it was done, but we also were able to tackle the new dessert I tried out that night (check back for tomorrow's blog post on that special treat).
"Savory Bread Pudding," from King Arthur Flour. [recipe clipping]
Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.
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