Re: SOS

On Thu, 20 Feb 2025 1:12:58 +0000, Hank Rogers wrote:

Jill McQuown wrote:

On 2/19/2025 5:39 PM, Cindy Hamilton wrote:

On 2025-02-19, Carol <cshenk@virginia-beach.com> wrote:

Dave Smith wrote:
>

On 2025-02-15 3:50 p.m., Jill McQuown wrote:

On 2/15/2025 11:03 AM, Cindy Hamilton wrote:

>

I live in a landlocked area and I haven't had canned shrimp in
50 years.  Frozen shrimp are readily available.
>

You don't know what Leo *grew up* having available; he lives in
Nevada.  Perhaps canned shrimp was all his mother could find.

>
I grew up in a small town near Toronto in the 50s. The only shrimp we
ever knew back then were those tiny things that came in cans.  Into
the 60s we could get frozen battered shrimp. In the 70s we could get
frozen shrimp in bags but they were ungodly expensive.

>
Grin, the classic shrimp-n-grits wasn't on the menu then I take it.

>
Shrimp and grits is not a classic in the north.  Until recently,
the only place I ever saw grits (besides the Quaker instant grits
on the grocery store shelf) was a hillbilly diner.
>

I've never been impressed by shrimp and grits.  I've tried it at more
than one restaurant since I've lived in SC and it's just not that great.
>
Jill

>
I can sure believe that, your Majesty.
>
Perhaps you should start out by first eating ONE grit and not attempt a
whole bowl of grits. Or maybe you can find a place that uses Gullah
seasonings.
>
If all else fails, you could just have a bowl of chitlins. You might
like it better than your usual menudo.

Or THE ELON could have DOGE do all that shite with grits and shrimp, Sire Hank...
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GM
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