On the subject of grits, when I was in high school, my mom bought some instant grits. I ate them for a few mornings--not bad, close to Cream of Wheat in flavor--but then I started to break out in hives and itch terribly. I realized it had to be the grits and stopped eating them. End of problem.
Now, if you want a terrific breakfast, which can also serve as a slendid lunch or dinner, it's scrambled eggs and potatoes. You peel a medium potato for each serving--usually I make two--slice the short way, and boil until soft; drain. Take a medium/large egg for each potato--again, I use two--and put whatever form of grease you prefer to use--cooking spray, oil, margarine or butter--into a frying pan. When it's hot, slide the boiled potatoes into the pan and fry them until they brown. Break the eggs over the potatoes and scramble them through the potatoes . When the eggs are firm, serve it up with salt, pepper and best of all, ketchup. YUUUUMMMMMYYYY!
Last night, one of my roommates begged me to make pickled beet eggs.Hardboil 6-12 eggs, as many as you want; in a saucepan, empty two cans of sliced beets, and heat. Add white vinegar and sugar, tasting as you go along, until it gets to a point where you like it. I usually try to strike a balance between sweet and sour. After the eggs are hardboiled, cooled and peeled, put them into the hot beets and juice until it cools, making sure to keep the eggs under the beet juice mixture. Refrigerate after it has cooled. They are ready to eat after 24 hours in the juice, and will be a beautiful red-purple color from the beets. I can make six of these disappear in less than a week. I made six for my roommate and six for me last night. My roomie and I can barely wait to eat them tonight! Of course, I put hers and mine in separate containers!
Both these recipes are courtesy of my mom's Pennsylvania Dutch heritage. I didn't learn much cooking from Dad.