eating my words

I've been blessed with many extraordinary food opportunities and adventures in my life, but few compare to a meal I recently shared with shrimper (and all-round super dude) Timmy Cheramie. 

I hope y'all have had the chance to check out my story, "Fresh From The Bayou" in the June issue of Southern Living featuring Timmy, his family, and his insanely good recipes. 

Well, I just couldn't help myself, so I paid a return visit to Golden Meadow, Louisiana a couple of weeks back to meet up with Timmy and his crew (and what a crew they are!).

Barbecue, catfish, and grits are true Southern culinary icons, to be sure.  Yet despite their humble beginnings, these Dixie-born gems have gone on to become quite popular across the country.  As a result, it’s not particularly difficult to find foods such as Memphis-style barbecue or garlic-cheese grits in New York or LA (and I don’t mean Lower Alabama). 

Enter pimiento cheese. 

Now, if you read the "Otis, My Man!," post back in March, you know that pimiento cheese is one of my favorite foods.  I'll happily eat it morning, noon, or night (and all times in between).

First off, in my neck of the woods, the word “pimiento” is pronounced PUH-minnuh (just like the old guys in the bait shop pronounce “minnow”, only without the “PUH.”)