Jalapeno Guacamole Dip Recipe

  
Looking for the best guacamole dip recipe? Try this Mexican guacamole dip recipe made with fresh jalapeno peppers and of course, avocados! Guacamole recipe courtesy of Avocados from Mexico.
Ingredients:

* 2 tbsps finely chopped fresh cilantro
* 2 tsp finely chopped yellow onions
* 2 tsp minced jalapeno or serrano chilies
* salt
* 2 large ripe avocadoes, peeled and seeded
* 2 tbsp finely chopped plum tomato (1 small tomato)
* 2 tsp fresh squeezed lime juice
* warm tortilla chips, for serving

Preparation:
Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chile, and q/w teaspoon of salt in the bottom of a medium-size bowl.

Add the avocados and gently mash with a fork until chunky-smooth.

Fold the remaining cilantro, onion, and chile into the mixture.

Stir in the tomato and lime juice, adjust the seasonings to taste, and serve with a basket of warm tortilla chips.

Makes 4 servings of the best guacamole dip ever!

Nutritional information per serving:
191 calories, 2.4 grams protein, 18.5 grams fat, 8 grams carbohydrate

Related articles by Zemanta

• Guacamole Recipe (notecook.com)
• Healthy, tasty avocados abundant, not too costly (bendbulletin.com)
• 7 Simply Delicious Cinco de Mayo Dishes (lifescript.com)

CARIBBEAN VEGGIE PEPPER POT

Vegetarian Cooking for Everyone
• 1 tablespoon coconut oil or canola oil

• 1 onion, chopped

• 1/4 cup chopped fresh garlic

• 1/4 cup chopped fresh ginger

• 1 jalapeño pepper (or 1/4 habanero), chopped

• 1 ½ teaspoons ground allspice

• 1 sweet potato (about 1 pound), peeled and chopped

• 2 carrots, peeled and chopped

• 1 bunch collards, callalloo or spinach, chopped (3 to 4 cups, loosely packed)

• 4 cups vegetable broth

• 1 teaspoon fresh thyme leaves

• 1 bay leaf

• Juice of 1 lime

• Sea salt and freshly ground pepper to taste

Heat oil in a soup pot over medium-high heat. Sauté the onion, garlic, ginger and jalapeño, stirring occasionally, until vegetables soften, about 5 minutes.

Stir in allspice, sweet potato and carrots. Add greens a handful at a time and stir until they wilt, about 3 minutes.

Add broth and bring heat to high. When broth comes to a boil, add thyme and bay leaf. Reduce heat to low, cover and simmer for about 30 minutes, until vegetables are tender.

Squeeze in lime juice and season with salt and pepper. Makes 4 servings.

Related articles by Zemanta

• Recipe: Caribbean Shrimp Soup (seattletimes.nwsource.com)

Nigerian Peanut Soup

Submitted By: Karena
Prep Time: 15 Minutes
Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 4
"If you love peanuts, try this wonderfully easy and exotic recipe. Jalapeno peppers, green bell peppers, onion, and chunky-style peanut butter are added to chicken broth for a savory and high-protein soup. Ready in twenty minutes."
Ingredients:
4 cups chicken broth
1 jalapeno pepper, seeded and minced
1/2 cup chopped green bell pepper

1/2 cup chopped onion
1/2 cup crunchy peanut butter

Directions:

1.In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.

2.Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Related articles by Zemanta

• Stewed Spring Greens (simplycooking.wordpress.com)
• Soups: The simplest of foods can be the most nourishing in more ways than one (canada.com)

Nshima

Nshima (Nsima, Shima, Sima) is Zambia's Fufu-like staple, very similar to the Sadza of Zimbabwe and the Ugali of Kenya. It is usually made from maize (corn), but can also be prepared from flour or meal ground from other grains (millet, sorghum) or cassava tuber.

Nshima is always eaten with a soup or stew or sauce, which is called the ndiwo. The combination of nshima and ndiwo is the only thing that most Zambians call a real meal. The ndiwo is sometimes called the "relish", but it is more than that: the ndiwo is to the nshima what the meat is to the potatoes. One common ndiwo is a greens and peanut dish called Ifisashi. Other ndiwo dishes are made from various sorts of fish, meat, beans, or peas.
victoria falls

What you need

* four to six cups cornmeal, corn flour, or ground maize (one cup per serving is sufficient)
* water

What you do

* Pour cold water (two and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil.
* After a few minutes, when the water is warm, slowly add the about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon. Continue cooking (and stirring) until the mixture begins to boil and bubble. Reduce heat to medium and cook for a few minutes.
* Cooking the mixture over medium heat, add the remaining cornmeal, as before, sprinkling it spoonful by spoonful as you continue to stir. It is essential to keep stirring -- if making a large quantity, it may take one person to hold the pot and another to use two hands to stir. The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot -- or it may be necessary to add even more cornmeal than this recipe indicates. Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving. Serve nshima immediately, hot, with the ndiwo of your choice. With clean hands, tear bits of nshima off and use them to scoop up the ndiwo.

Related articles by Zemanta

• Esther : Ghana (kiva.org)
• How To Make Hush Puppies (howcast.com)

Superkanja

Superkanja may be Gambia's super soup, but the name is probably a combination of Portuguese and West African words. Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra. (?) Superkanja is also called supa kanja, supakanja and kanjadaa.
bridge, west africa

What you need

* one cup palm oil or peanut oil (or any oil)
* one pound stew meat (beef or similar), cut into cubes
* one onion, peeled and chopped
* one sweet red pepper, chopped (optional)
* one hot chile pepper (left out, or left whole and removed at serving for a mild dish, or chopped for a spicy hot dish)
* five to ten cups water
* one smoked or dried fish, cleaned, rinsed in water, and bones removed, broken into bite-sized pieces
* one fresh fish, cut into bite-sized pieces (optional)
* one to two pounds of greens (spinach, collards, kale, turnip greens, okra leaves, sweet potato leaves), stems removed, cleaned, washed, and shredded
* twenty to thirty okra, ends removed and cut into pieces
* one or two Maggi® cubes or Maggi® sauce; or chicken or beef bouillon cubes
* salt, red pepper (to taste)

What you do

* Heat about a quarter of the oil in a large pot. Fry the meat until browned. Add the onion and pepper and fry for another minute or two.
* Add all remaining ingredients, bring to a boil. Reduce heat and simmer for one to two hours, until all is tender.
* When soup has reduced to your liking, stir in additional palm oil (if desired) and simmer for another ten to twenty minutes.
* Serve with plain boiled Rice.

Red Stripe Chicken

INGREDIENTS :

* ¼ cup vegetable oil
* 3 pounds chicken
* 2 cups canned coconut milk/cream
* 1 cup Red Stripe beer
* 1 Large onion (chopped)
* 1 large green bell pepper
* Salt and pepper

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

1. Cut the chicken into serving pieces
2. De-deseed green bell pepper and chop up onion
3. Heat vegetable oil in Dutch pot
4. Brown the chicken in oil (both sides)
5. Remove the chicken
6. Pour off some of the oil.
7. Leave 2 table spoon of oil in the pot
8. Return the chicken to the pot
9. Add the coconut milk and red strip beer
10. Once the pot is boiling reduce to heat to a simmer
11. Cook for 30 minutes
12. Add onion, bell pepper
13. Add salt and pepper to taste
14. Let simmer for 15-20 minutes as the liquid reduces and thickens.
15. If the liquid evaporates before the chicken is done replenish more Red Stripe beer.
16. Serve while hot
17. Serving size 4-6

Irie salad

1. Prepare 3 corn cob (maize).
2. Make 1 medium sweet potato boil until done and then cut it in cubes.
3. Slice one big onion, 3 green onions.
4. Chop 2 green apples in little cubes, about 1 cm.
5. Prepare a sauce with arachid oil, lime juice, pepper.
6. Blend all the ingredients and sauce into a dish. A little curry can also be added.

Ital soup (excerpt from the Rasta Cookbook)

A substantial soup that will satisfy the largest of appetites; a true “Ital” feast which requires only fresh fruit juice to complete the meal.
Ingredients:
1 lb (450 g) yam: ½ (225 g) sweet potato
1 lb (450 g) pumpkin: 1 lb (450 g) callaloo
½ small cabbage: ½ lb (225 g) carrots
1 cho cho: 1 green pepper
2 cloves garlic: 2 medium-sized tomatoes
3 spring onions: 2 pts (1100 ml) water

First prepare the vegetables. Peel the yam, sweet potato and pumpkin and cut into large die, removing the seeds from the pumpkin. Carefully wash the callaloo, trimming away any thick stems and chop. Coarsely chop the cabbage having carefully discarded the outer leaves, peel and slice the carrots. Peel the cho cho, cut it lengthways into quarters and remove the heart. Roughly dice the cho cho and green pepper, peel and chop the tomatoes and slice the spring onions. Place the pumpkin and root vegetables in a large saucepan with the water. Bring to a boil and simmer for ten minutes. Add to the pan the callaloo, cabbage, cho cho, pepper and finally the chopped tomatoes and spring onions. Season with plenty of freshly ground black pepper and simmer for twenty minutes more until cooked. Serves 4-6.

Ital Stew Peas (Veggie Stew Peas)

Ital Stew Peas is sometimes called Veggie Stew Peas or Vegetarian Stew Peas

INGREDIENTS :

* 2 cups red peas (kidney beans)
* 2 whole scotch bonnet peppers (if you like it hot cut the pepper up)
* ¼ cup water
* 2 cups coconut milk
* bay leaves
* 10 pimento grains (allspice)
* cloves garlic (1 crushed and 3 whole)
* 3 chopped scallions
* 1 small onion chopped
* 3 sprigs of thyme
* ½ teaspoon black pepper
* 1 teaspoon natural sea salt (sold in stores)
* 2 potatoes (Irish), cubed
* 1 sweet potato, cubed
* 3 carrots, sliced
* Veggie spinners/dumplings (See Recipe Below)

METHOD:

1. Soak the peas in water for a least 10-12 hours in the pot
2. Place coconut milk, bay leaves, scallion, pimento grain, whole garlic and whole pepper in the pot.
3. Slowly boil and simmer for 1 ½ hours or until the peas are tender.
4. Season by adding the onions, crushed garlic and thyme.
5. Add carrots, spinners and potatoes
6. Let simmer for 30 minutes
7. Remove the scallions, bay leaves and hot pepper before serving.
8. Serve hot with white rice.

Jambalaya

Ingredients

1/2 pound cooked chicken meat
1/2 pound cooked ham
1 pound cooked sausages
1 small green bell pepper
1 large yellow onion
3 cloves garlic
5 scallions
3 large tomatoes
1/4 cup vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
2 bay leaves
Salt, ground black pepper, and cayenne pepper to taste.
2 cups long-grain white rice
3 cups chicken, beef, or vegetable stock, or as needed

Chop the chicken and the ham into bite-sized pieces; you should have about 1-1/2 cups of each. Cut the sausages into 1/2 inch thick slices. Seed the bell pepper, then chop the bell pepper, yellow onion, garlic, and the scallions, including the tender green tops. chop the tomatoes.

In a large heavy skillet over medium heat, warm the vegetable oil. Add the ham and sausage and saute until well browned, 7 to 10 minutes. Add the flour, stir well, and add the bell pepper, yellow onion, garlic, and scallions and saute until softened, about 5 minutes. Add the tomatoes, thyme, cumin, allspice, bay leaves, salt, black and cayenne peppers, and chicken and mix well. Then stir in the rice and pour in the stock. The liquid should just cover the contents of the skillet. Bring to a boil, cover, reduce the heat to low, and cook until the rice is tender, about 20 minutes.

To serve, remove and discard the bay leaf. Spoon the rice and meats onto a platter.
Serves 6-8

Easy Chicken Pie

Ingredients:

4 large, boneless chicken breasts, cooked
1 can of cream of chicken soup
1 can of chicken broth
1 cup of self-rising flour
1 cup of milk
1 stick of butter, melted

Cut the cooked chicken into small pieces. Put chicken into a shallow casserole
dish and add the cream of chicken soup and chicken broth. In a separate bowl
mix the flour, milk, and the margarine. Pour mixture evenly over chicken and bake
at 375 degrees for 1 hour. Add any vegetables you like to the pie, if you like.

Charleston Traditional Creamy She-Crab soup

Ingredients:
1 tablespoon butter
1 teaspoon all-purpose flour
1 quart milk
1/8 teaspoon ground mace
1/8 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
2 cups white crab meat (try to find fresh crabs with roe, but canned will do)
6 tablespoons dry sherry
1/2 cup whipping cream, whipped
1 tablespoon chopped fresh parsley

Directions:
Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.

Gradually add milk, stirring constantly until smooth. Add mace, black pepper, Worcestershire sauce, salt, and crab meat, add roe . Cook over simmering water for 20 minutes.To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.

Makes 4 -6 servings

Drunken Chicken

Recipe courtesy Paula Deen

Prep Time:
10 min
Inactive Prep Time:
0 min
Cook Time:
1 hr 0 min

Level:
Easy

Serves:
4 to 6 servings

Ingredients

* 1 (3-pound) chicken
* Seasoned salt
* House seasoning, recipe follows
* 1 (12-ounce) can beer
* 1 sprig rosemary

Directions

Preheat a charcoal grill over high heat. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Wash and drain chicken. Coat the chicken inside and out with seasoned salt and House Seasoning. Open the can of beer and carefully insert a sprig of rosemary. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, facing 1 of the banks of the coals, making sure not to spill the beer. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary. The chicken is done when the juice runs clear.

Serve chicken with favorite BBQ sides.
House Seasoning:

* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Tailgate Fried Chicken

INGREDIENTS:
1 - Family pack of chicken wings (18pc)
2 - Vidaila Onion or Yellow Onion
1 - 16oz. Bottle of Buttermilk or regular milk (Buttermilk is better)
1 - Bag of Season Chicken Breader (Normal flour will work if needed.)
2 - Aluminum Trays
Vegetable Cooking Oil
Italian dressing

Rinse chicken wings and season with favorite ingredients (NO SALT IF USING SEASON BREADER).

Peel and cut both onions into rings. Mix chicken and 1 Onion together in bowl. 2nd Onion place in ZIP LOCK BAG separate.

After seasoning evenly place chicken and Onions into Zip-Lock bags, before sealing bags sprinkle Italian Dressing on chicken. Place chicken in refrigerator overnight.

Heat Oil in deep fryer. While oil is heating up, pour buttermilk into separate tray and pour chicken breader into the other tray. Empty 1st bag of chicken into buttermilk tray, coat chicken and onions with buttermilk then transfer to chicken breader tray. Coat chicken evenly with breader and transfer to cooking oil Repeat with 2nd bag of chicken.

Once Oil is hot put the separate onion into the oil....Let cook for about 2 min. Then add breaded chicken....

Cook chicken until golden brown and drain excess grease... 10 - 15 min...

Better than your GRANDMA CHICKEN...

Chicken Chili Colorado

Ingredients:
½ onion chopped
3-4 cloves garlic minced
1 chicken skinned (skinned thighs work too. )
1 can diced green chilies
1 jalapeno minced
1 large Can Red Chili Colorado Sauce (not Enchilada sauce)
1 pkg. of taco seasoning
¼ teas ground chipotle seasoning (add more to taste)
2/3 cup chopped fresh cilantro


Sauté onion until soft, add garlic, and skinned chicken, brown chicken lightly. Pour in can of Chili Colorado Sauce, add green chilies, minced jalapeno, pkg. of taco seasoning and chipotle seasoning. Simmer until chicken is tender. Remove chicken and de-bone, put back in sauce. Add fresh cilantro and stir. Serve in taco salad, tacos or burritos. Yum!

Skillet Home Fries

Recipe courtesy Bobby Flay

Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
30 min

Level:
Easy

Serves:
4 servings

Ingredients

* 3 tablespoons vegetable oil
* 1 large onion, finely sliced
* 1 large poblano pepper, finely diced
* 1 large red pepper, finely diced
* 2 cloves garlic, coarsely chopped
* 1 tablespoon paprika
* Salt and freshly ground pepper
* 4 red potatoes, cut into 1/2-inch cubes

Directions

Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown.

Vegetable Soup

Ingredients:

* Fat-free cooking spray
* 1 small onion, grated or diced
* 1 cup celery, chopped into bite-sized pieces
* 6 cups (48 oz) fat-free vegetable broth
* 1 lb red potatoes, peeled and diced (Equals about 3 medium potatoes or about 3 cups diced potatoes)
* 1 cup carrots, chopped into bite-sized pieces
* 1 cup green beans (fresh, frozen, or canned is fine)
* 1 cup corn (fresh, frozen, or canned is fine)
* 1 (8.5-oz) can peas (or use 1 cup fresh or frozen)
* 3 (5.5 oz) cans low-sodium V8 juice (about 2 cups) -or- 1 can diced tomatoes (not drained)
* 1-2 level tsp of "Bells Seasoning" or to taste (This is found in a small box in the spice aisle. If you can't find it, you can substitute with a blend of rosemary, oregano, sage, ginger, marjoram, thyme, and black pepper)
* Salt and pepper, or to taste
* Bay leaf (optional)

Directions:

Spray large soup kettle with cooking spray. Saute onion and celery for 5 minutes. Add vegetable broth, potatoes, and carrots; bring to a boil. Lower heat; Add green beans, corn, peas, V8 and bay leaf; Simmer for 40 minutes or until vegetables are nice and soft. Season with Bells Seasoning, salt, and pepper to taste.

*Remove bay leaf*

Serve hot.

Yields: Approx 8 (1-cup) servings (1.25 points per serving)

Chicken and Dumplings

Recipe courtesy Paula Deen

Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
50 min

Level:
Easy

Serves:
4 to 6 servings

Ingredients
Chicken:

* 1 (2 1/2-pound) chicken, cut into 8 pieces
* 3 ribs celery, chopped
* 1 large onion, chopped
* 2 bay leaves
* 2 chicken bouillon cubes
* 1 teaspoon House Seasoning, recipe follows
* 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

* 2 cups all-purpose flour
* 1 teaspoon salt
* Ice water

Directions

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
House Seasoning:

* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Crockpot Potato Soup Recipe

Top this potato soup with chopped chives or parsley, or top with bacon bits or grated cheese for a heartier soup.

Ingredients:

* 6 medium potatoes, peeled and diced
* 2 leeks, washed, sliced, including white and light green
* 1 cup chopped onion
* 1 carrot, scraped and diced
* 1 stalk celery, sliced
* 1 tablespoon dried parsley flakes
* 4 cups chicken broth
* 1 to 1 1/2 teaspoons salt, or to taste
* pepper
* 2 tablespoons butter
* 12 ounces evaporated milk (1 1/2 cups)
* chopped chives or parsley for garnish, optional

Preparation:
Put all ingredients except evaporated milk and chives in crockpot. Cook on low 7 to 9 hours or high 3 to 4 hours. Stir in milk the last 45 minutes.
Serve hot, topped with chives or parsley. For a heartier soup, top each serving with shredded cheese and cooked crumbled bacon.

Chicken, Sausage, and Shrimp Gumbo

1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package
Insturctions:

In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.

Mix the broth in slowly and blend until smooth.

At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.

Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.

To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.

Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.

Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.

Related articles by Zemanta

• Easy Shrimp and Grits (citymama.typepad.com)