I remember dappled sunlight, fresh morning air caressing my cheek, the crunch of gravel as our rental car pulled into the parking strip of the diner.
We settled in a window-side table. My nose, pressed to the glass, left a little smudge as I turned my head to sniff the steaming bowl the waitress placed before me.
“There y’are darlin’,” she smiled.
I dug into my first bowl of grits, and nearly licked it in my youthful enthusiasm.
1/4 c. steel cut oats
3/4 c. water
1/8 tsp. salt
1 tbsp. butter
2 tbsp. fruit preserves ( alt.: 1/2 c. fresh fruit; 1/4 c. maple syrup)
Simmer oats in water, stirring, until desired consistency. (I like it best, when the oats are smooth and a wooden spoon drawn through oats leaves a trail.) Stir in salt. Stir in butter until melted. Stir in preserves.