Building Blocks: Grits

Grits sum up Southern culture perfectly.

They are as polarizing as a Southern politician – you either love ‘em, or you hate ‘em. They are thick and steamy, just like a humid Southern summer morning. They are hearty, just like the people of the South. And just like iced tea, they go well with nearly everything.

Good grits, that is.

As a kid, grits were a breakfast staple not just on the weekends, but most weekday mornings, too. A heaping ladle-full of cheddar grits – strings of cheese stretching from the spoon to the serving bowl – is a great way to start off any morning.

Welcome to Oliver & Marr – Grab a Seat!

Food.

For my brother, Aaron, there is no topic he would rather talk about.

I would put money it.

He’s been that way ever since childhood. As kids, we often spent our Saturdays at a neighbor’s house cutting grass or raking leaves to earn money. Afterwards, as we counted our spoils and discussed how we would spend our hard-earned cash, Aaron’s list of possibilities was dominated by food. As a tween, his Christmas presents included pie pans and aprons. In high school, his sack lunches were a multi-course affair. He’s the only person I know who’s more likely to pack the Kitchen Aid mixer than a bathing suit for a trip to the beach.

I would venture to guess that Aaron’s mind is occupied by food 80% of the time – and that’s being conservative.

When he’s not cooking, he’s eating, watching cooking shows, shopping at farmer’s markets, researching his favorite chef’s newest watering hole or myriad other food-related pursuits.

My devotion to food developed later in life, and is largely due to Aaron’s influence. He’s always been a fearless eater – unafraid of trying new dishes – and an adventurous cook. Whenever he would blaze a new trail, I would follow – at a safe distance, of course.