[AT] OT Redbud/asparagus

[George Willer]

Charlie,

I made room in my statement for exceptions and you must be that exception. 
I've always thought you were exceptional!  :-)

I didn't know grits were ground.  I thought they had the flavor leached out 
of them by lye or something.

I'm working hard to become a southerner, since I've always thought I was 
born as a displaced rebel.  This grits thing is quite an obstacle.

George Willer

----- Original Message ----- 
From: "charlie hill" <chill8 at cox.net>
To: "Antique tractor email discussion group" <at at lists.antique-tractor.com>
Sent: Friday, April 22, 2005 2:34 PM
Subject: Re: Re[2]: [AT] OT Redbud/asparagus


> George,  I actually do like the taste of grits and will eat them plain.
> A little salt brings out the flavor.  If you think about it they are a lot 
> like pop  corn.  (grits are just ground up corn).  Salt makes both better 
> and your favorite topping whether it be butter or butter scotch just adds 
> to the pleasure.  grins.
>
> Charlie
> ----- Original Message ----- 
> From: "George Willer" <gwill at toast.net>
> To: "Antique tractor email discussion group" 
> <at at lists.antique-tractor.com>
> Sent: Thursday, April 21, 2005 11:07 PM
> Subject: Re: Re[2]: [AT] OT Redbud/asparagus
>
>
>>
>>> Honestly, they aren't that great but they are not as slimy as oatmeal,
>>> warmer than cereal and everyone knows cream of wheat is disgusting.  If 
>>> you
>>> will notice, everyone that likes grits will say so, but then finish the
>>> statement with a laundry list if items they put in them.   If they were
>>> good, people wouldn't add stuff to them.
>>
>> Spencer,
>>
>> I'm not surprised that I got demerits... in fact I somewhat expected it. 
>> None the less, you've made my point!  Most of the people who really like 
>> grits will readily admit they have no flavor of their own and they have 
>> to add all kinds of good stuff to be able to choke them down.
>>
>> Asparagus, on the other hand, has a flavor all it's own and at least at 
>> our house is eaten with nothing added.  It should be much easier to learn 
>> to like it as we do than learn to choke grits down.  ;-)
>>
>> George Willer
>>
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