I don’t think I use a lot of weird ingredients but some of the most basic things . . I can’t seem to get. As I was making my menu plan for this week, the things I couldn’t find locally (and I didn’t go to EVERY store):
- Lily White Self Rising Flour – I want to try Brenda Gantt’s biscuits. Nope .. had to get Pillsbury Self Rising Flour.
- Full Fat Greek Yogurt – Nope . . it’s all low fat or non-fat. I am making my own!
- Full Fat Buttermilk – I love buttermilk and can hardly drink the low fat, watery buttermilk.
- Real Grits – Not quick cooking, not instant. I want real “cook ’em for half an hour” grits. Had to order from Amazon.
That’s just the stuff for this week’s menu. None of that is crazy, unusual stuff. I’m living in the wrong time period. Low fat and quick cooking everything just doesn’t suit my cooking habits. Part of it may just be that we’re too far north. Maybe real grits and White Lily flour is more readily available in the far southern states. I could get it at Kroger in Texas but never checked other stores after Kroger closed there.
Addie’s school had a fundraiser or two or three this past year and one of them was magazine sales. I bought several magazines and one was Southern Living. I used to get Southern Living 40 years ago and loved it but then it got to where it was so thin and so much of it was just ads, that I stopped subscribing. I’ve actually enjoyed the recent issues and found many recipes I want to try. One of them is Grit Cakes and Pork Grillades. I found it online and included the link.
That’s what’s on the menu for Thursday if the grits arrive on Wednesday, which Amazon says they will. We’ll see but . . if you look at that recipe, doesn’t it look amazing?