Across Oklahoma today, the wind is preparing to sweep across the plain. Big time.
I planted my peppers and tomatoes last Saturday, and Mick promptly dug them up and stored them in our garage last night! Why? Evidently storms are coming: thunder, lightening, rain, hail, possible tornadoes and ice? Yes!
While outside surveying what plants we were willing to gamble on this upcoming craziness, I pulled/cut four ingredients for the kitchen: chives, green garlic, cilantro and asparagus. I just turned them into a truly dandy meal I’ll call “Cheesy Spring Green Grits.” Prep time, five minutes. Cook time, 5-8 minutes. Eating time, [you fill in the blank].
Bring 2 1/4 cups of water to a boil. Then…
Add 1.5 Tablespoons minced chives, two medium spears of asparagus chopped into bite-sized pieces, 1 tsp. ground pepper, one clove green minced garlic head (this is just new garlic, use regular dried bulbs if you don’t have any) and 1/2 cup quick grits. Stir occasionally so that it doesn’t boil over. While this is cooking, wrap 1 or 2 slices of bacon in a paper towel and microwave for 1.5 minutes.
Once the grits are done to your preferential thickness texture, turn off the heat and stir in 1/2 cup of shredded cheddar cheese.
Spoon into ramekins or other serving bowls, and top with crumbled bacon and chopped cilantro.
I ate mine while I was typing this post. Bon apetit!