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A little about me…
I come from Turks and Caicos Islands...
Which is an archipelago of forty low-lying coral islands in the Atlantic Ocean, a British overseas territory southeast of the Bahamas. Its incredibly peaceful and beautiful. I grew up in a large blended family, my mother had nine children, my father 10. Which is a lot of mouths to feed! My mother ran a restaurant, so I was always around cooking and really took a liking to it, even at a young age it seemed to come naturally. I think I was around 8-year-old when I found cooking to be something I looked forward to. I was so young that people would say it must be in my genes how easy it came to me. I have come to find cooking therapeutic, it’s never a chore. Even after a long day or if I’m tired, once I’m in the kitchen all that goes away. The days I get to serve delicious meals to my family and friends, to experience the joy that it brings to them. Well, it just doesn’t get any better than that.
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Back to the kitchen…
I use only organic ingredients in my cooking and make everything from scratch. There is nothing more satisfying and delicious than a fresh, organic, home-cooked meal made with love. One of my sons is a professional athlete and I was always cooking for him and his teammates throughout high school, college and the NBA. They just loved my dishes, especially my grits and tuna. They couldn’t get enough and everyone kept asking for the recipes. At first, I was planning a traditional cook book of my best dishes but instead something inspired me to base it around something near and dear to me. “GRITS.”
My love of grits…
Grits were introduced to European explorers by native Americans in 1584 and were a traditional breakfast, often served with sugar, cheese, or gravy. Using stone-ground corn or hominy, True grits were boiled and mixed with butter and milk. Grits have always been a southern US staple but it is time that they are seen and enjoyed in a whole new way and I plan to be a big part of that. My first infusion if you will, was grits ice cream. Not grits with ice cream but actual grits in the ice cream. From there, well there was just no turning back the sky was the limit! Grits mac and cheese, Grits quiche, Grits topped with salmon, the recipes and ideas were endless I just had to write a cookbook. This is what I’m meant to do not just basic everyday grits dishes but dishes that take this cuisine to a new level. A level of sophistication but also something simple enough that anyone can recreate at home. Grits isn’t just for breakfast anymore, this delicious grain can be enjoyed for breakfast, lunch, dinner and desserts. enjoy!