Cheese Grits

Serves 1 to 2

1 Cup water
¼ Cup dry grits (instant style)
½ TBSP unsalted “sweet” butter
1/8 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1/8 tsp garlic powder
1 oz sharp cheddar cheese (a piece sized appx ½”x 1”x 2”)
1 oz monterey jack cheese (a piece sized appx ½”x 1”x 2”)
½ oz parmesan cheese (a piece sized appx ¼” x 1” x 1”)

Chop all cheese into small pieces (about ¼ inch)
In small pot (about 5 or 6 inches wide) bring water, butter, salt and spices to a boil on high heat.
Reduce heat to medium, and slowly stir in grits. Cover, reduce to medium-low (the heat you would simmer rice at) and cook 5 minutes. Stir a couple of times during the 5 minutes to keep it from sticking to the bottom of the pot.
Add chopped cheese. Stir until cheese is fully melted. Serve hot.

Day One

The term pescetarian is not widely known, even by those who practice it. Usually a pescetarian will say "I'm a vegetarian, but I'll eat fish", a phrase most people can understand although not entirely correct as a true vegetarian may be quick to explain.

I'll eat just about anything, but my wife is a pescetarian and I do most of the cooking at home. Over the past few years I have been developing a repertoire of recipes that is tasty to me as an omnivore and my wife's liking of vegetarian and fish dishes.

I'm writing this blog mostly for people like me- an omnivore who must cook for others and leave out the meat. The most important thing is that it should still taste good to the meat eater.

To summarize- the recipes I'll share will not include meat or byproducts of land or air animals, but they will feature all manner of fruits, vegetables, nuts, grains, dairy, eggs, fish, shellfish, and plenty of spices. There will be some actual vegetarian recipes, and even a few vegan recipes. I also will feature some meat-substitute products as well.

Preheat those ovens and lets get started!