welcome to grits & chopsticks!

Welcome!  After five years of blogging on The Gravy Train and months of hard work with Rekita of Rekita Nicole Designs, I am so excited to launch my new blog, Grits & Chopsticks. The revamp and new name are something I’ve wanted to do for awhile, and with a push from my sisters, has finally become a reality.

Grits & Chopsticks is, at its heart, the same blog as it used to be.  It’s still about food, my unhealthy obsession with it, my love for my family and our ever-moving entourage of chaos.

There are, however, some new features to this site to check out.

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new home update: coming up for air

before

I know it’s been pretty quiet in my corner of the interwebs lately, but I promise I have a good excuse.  Remember when I told you that we were moving and that we’d bought this? Remember how I’d told you how we loved her but it seemed like she maybe could use a sprucing up?

After the link, behold what we’ve been busy trying to make pretty for the last 6 weeks . . .

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recipe: fish & grits, with love

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I’m hard pressed to find a protein that doesn’t pair well with grits. Call it my upbringing or call it plain crazy, but to me, grits are a great medium for eating with just about any meat. One of my favorite “special occasion” dishes is a pan-seared fish on top of grits, and given Ge Ge’s penchant for all things fresh seafood, I thought maybe, just maybe, I’d found another match in heaven.

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Fish and grits aren’t uncommon in the Lowcountry — in fact, grits often make a nice sideshow to any good fish fry. However, I like to make mine a little bit lighter, given how rich grits can be. Ge Ge even gets involved. He loves seasoning and preparing the fish for searing. I mean, between smearing finger paints and learning how to evenly season a cod filet, I’d choose the latter any day myself.

I’m pretty sure he would too, actually.

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