Food certainly ranks somewhere close to the top.
My new favorite food south of the Mason-Dixon line is an old standby with fresh appeal.
You haven’t had grits until you’ve had shrimp and grits.
Think twice before you crinkle your nose and say ‘ew’ at the thought of this southern, low-country breakfast staple being anything more than tasteless hominy with more grit than dirty socks at the end of the day.
Let’s just say, chef Dave Del Rio’s signature dish knocked my socks off, eliminating any doubts I might have had regarding the savory accomplishments of this humble hominy!