Life is too short. Go, go, go. When there are a million things you want to do in life you have to keep busy, busy, busy. The dichotomy of Will, the most energetic lazy guy or the laziest energetic guy. Always pressing to get things done right away, sometimes to my own detriment I’ll admit. Hurry, hurry, hurry. Think of it, get it done, move on. Attention deficit, that wonderful open ended world of possibilities.
But hasty pudding will never replace grits. And grit is what is motivating my patience. Not rushing things, preferring to step back and take a bigger view. Seeing where things will be instead of where I want them right now. Thinking in terms of months and years instead of days and weeks. Steady simmers bringing out the Best Flavors. Grits. That Southern comfort food. Best cooked long and slow. Served sweet or savory. You just have to know when to plate them.
I was hoping to serve up our NRGE grits at this weekend’s de facto xc feast. Steaming, aromatic, and for all appearances Ready. But hold, not so fast Willie. Don’t rush the dish just because you’re hungry. Let these flavors meld just a little longer, transforming from mere corn to something sublime and to be remembered. We’ll hold off the debut of our hosses for just another week. Living History Farms, are you listening? Do you hear us? We’re coming to claim the crown. Iowa Ablaze? KC Smoke? Run-n-Fun? Team Nebraska? LRC Racing? Hope all the best competition is there. It’ll taste all the sweeter, or more savory.
Eggs on grits. Heaven on a plate.
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