It’s always a little disorienting how lovely and stylish the Minneapolis St Paul Airport is with the gourmet food courts and swank bars.
I mean there’s a fresh squeezed orange juice station. Just don’t think this would work in other airports. People would me touching the oranges and sneezing near it.
The third picture is exactly where I realized this would be my new home. Was on my way back to Memphis and thought – “What the heck. Let’s do this.”
Wonder if the airport style played a role!
Mind blown. This, if you aren’t familiar, is a tater tot hotdish. For those like me, who are unfamiliar with the hotdish:
Hotdish translation = Minnesota for casserole. It’s today’s lunch special in our station cafeteria. It’s made with crispy tots on top, hash browns, green beans and a tasty ground beef. Adventures in Minnesota only continue.
I’ve edited out this woman’s name and picture. I prefer to think she was in the middle of a temporary psychotic breakdown.
In the news business we are open game for internet trolls. No hard feelings. I know everyone won’t like me. All on-air folks get bizarre attacks on our looks and talent.
Still, this is the meanest most vicious and shallow attack I’ve received to date. Thank God she hasn’t seen my behind. No doubt she’d be accusing me of having a buttocks injection. Nope, it’s naturally plump, too.
Let me say, Minnesotans have treated me like gold . There is this hateful email, but I’ve received dozens of welcome notes from the people up here.
I think what bothers me most is that this woman wanted to attack my femininity. Wanted me to feel inappropriate, all the while I’m on air buttoned up so conservatively in my dark brown blazer that I could pass for Murphy Brown. Then there is the “our” state and humble brag “plain home folks” comment. Where does she think I’m from? Nantucket? Last I checked South Mississippi is as down home as it gets?
Enough energy on her. Sorry, sister. My giant lips aren’t going anywhere.
I wondered if you could tell the difference between temps in the 20’s, teens and single digits. I found out today that you can. I knew it felt colder. Everything around my face burns – eyes, nose and lips. It even burns my chest a bit when I breath in up here. Just wild.
As I get older, a lot of the things I’ve held to have proven false.
That has never happened with grits.
I still believe they can heal all from hunger pains to a few too many the night before. Oh, they are great for neasau, just make sure and spoon in enough butter.
I like them thick and runny or any way between, really, their consistency in my bowl only depends on how long I’ve looked away from the stove.
To me they can be a side dish or the main meal. Nothing fancy. No need for cheese or shrimp. I’ll take them plain with some salt and butter. It’s a convenient taste that has been passed down many generations. I’m not sure if any of my roots go back to the Mayflower, but I was intrigued reading about pilgrim food this thanksgiving night. I’ve had plenty of hominy (don’t like as much as grits), but I’d never heard of Samp. Did a little reading on the ground corn ingredient, and found it just isn’t as finely ground as my beloved grits. Apparently, their origins go back to the Indians or, to avoid confusion with my favorite ethnic food, I should say Native Americans. They sure knew how to make wonders with corn. Samp is still served in African cuisine and, if I had to guess, trendy new-south restaurants.
This recipe I found tonight goes back to the Pilgrims who I’m sure got it from their Native Americans friends. Reads to be like a coarsely ground bowl of grits with milk and sugar. Dessert or side dish? The history of our dishes is just fascinating.
This recipe is the English version of the Native Nasau mp recipe above. The word samp is a simplified English version of the word nasaump. The description below comes from the 1600s book Two Voyages to New England, by John Josselyn.
“It is light of digestion, and the English make a kind of Loblolly of it to eat with Milk, which they call Sampe; they beat it in a Morter, and sift the flower out of it; the remainder they call Hominey, which they put into a Pot of two or three Gallons, with Water, and boyl it upon a gentle Fire till it be like a Hasty Puden; they put of this into Milk, and so eat it.”
2 cups coarse corn grits – available from Gonsalves or Goya at many grocery stores
4 cups water
1 cup milk
¼ cup sugar
Bring water to a boil in large saucepan with a heavy bottom. Add the corn grits and stir. Simmer until they are soft, about 10 minutes, and the water has been absorbed. Serve with milk and sugar.