I don’t think anything has excited me this much since I completed the Music City Half Marathon. You will probably yawn and think “What’s the big deal?” If so, you probably have a cleaning service to clean up after you.
I don’t, and one of the most offensive areas in my home is my refrigerator. I try to clean it out once a month. I take out all the drawers and scour, scrub and pry loose all these alien substances that grow on the shelves. It’s my most dreaded chore.
My frustration level reached a new high yesterday as I frantically rummaged through my utensil drawer looking for my vegetable peeler. Where the *%@# was that sneaky little bugger that always seems to be on the top of the pile?. It was no where to be found.
Now hold on. The word “pimp” doesn’t always refer to some slimy guy setting up clandestine meetings in dark alleys. In this case it means the magical ability to turn lowly grits into the food of the Gods. You pimp them when you take them to new heights through the addition of non-traditional ingredients. Above, Chef Vivian Howard demonstrates one of the grits recipes in her restaurant in North Carolina. In her show “Life of a Chef” on CREATE, she devotes her time to featuring a “farm to table” menu Continue reading
Uh, oh. I’m way behind schedule. I have a habit of starting new projects all pumped up and carrying a glowing vision in my mind of what the results will be. Nine times out of ten, I get lured away to the next shiny thing that catches my eye and leave the first project languishing in the cemetery of good intentions.
Erma Bombeck once said, “Once you get a spice in your home, you have it forever. Women never throw out spices,” she added. Man, I’m a believer.