We ate this for dinner:
Cajun-style shrimp, cheddar grits and sugar snap peas. Simple (I think, although I’ve never made it) and delicious. And Larry’s grits are way better than the Cracker Barrel’s grits. The key to good grits is making them al dente, not too mushy and not too watery.
Also, check out this cool picture of glow in the dark yo-yos I took tonight:
