re: #135 Obdicut

Indeed. And the guy who was the drinkin’ expert was a Georgian who had just come back from there with a big bag of grits, and gave us some of the grits. As in, the raw stuff. He got really mad when I said that they’re very similar to polenta (which they totally are) but he calmed down after I talked more about scotch with him.

Fun stuff.

What’s this cream of wheat stuff next to my scrambled eggs? /Yankee ordering his first Alabama breakfast.