re: doing grillades for breakfast @ death valley

seasoning suggestion----make sure that you use whole bayleaves,thyme and one clove.i like to use fresh diced tomatoes nd bananna peppers,but rotel can substitute.

technique suggestion----cut the grillades into thin strips and beat the hell out of them.brown them fisrt in some oil and remove.use the oil to make your roux.add your vegies and cook them down.after you add water or stock,return the meat to the mixture and cook it on a low flame for 3 hours.

grits---dont use instant.it only takes 25-30 minutes to cook real grits and its worth it.substitute milk for water to make the grits "creamy".