the weekend in yellow and blue

believe*
(card by andie edwards - 'spreading hope')

dinner at home for three**
(shrimp and grits -- see below)

mise en place

if sunshine doesn't come to you....make your own

even southern girls get the blues....canning jar blues that is

ladies in waiting

full of wishes and dreams

**Cheesy Shrimp & Grits

1 lb shrimp, peeled, deveined and cut in half
1 bell pepper, seeded and chopped finely
6 green onions, sliced thin (mostly just the white part)
1 clove garlic mined (you can use dried if you're out of fresh)
1 can ro-tel tomatoes
2 cups chicken broth
1/2 cup old fashioned grits
2 tablespoons butter (i used olive oil instead)
1 cup sharp cheddar, shredded
1 cup jack cheese, shredded (i used the four-cheese mexican blend)

chopped bell pepper and slice green onions. soften vegetables in a skillet with olive oil or butter - do not brown as it will spoil the appearance of your casserole. add garlic to season (do not scorch garlic as it will ruin the taste of your dish by making it bitter)

in the meantime, bring broth to a boil and stir in grits. cook according to package directions (do not use instant or fast cook grits). peel, devein and cut shrimp in half. open tomatoes (do not drain) and put in casserole dish with shrimp. add softened vegetables to the casserole dish and stir. once grits are cooked, remove from heat and add approximately 3/4 of each of the cheese and stir until smooth. pour grits over the shrimp and vegetable mixture and stir together. top with remaining cheese and bake at 350 F until bubbly (about 30 minutes). serve warm with crusty bread and a salad if desired.