So... I posted a request for help with a wedding brunch and got lots of helpful responses. Several people also asked for the recipe for a dish I planned to serve. I dug it out, planning to come to this site and post it. Instead, when I logged onto the internet, I got a message that my computer had been hijacked and any further attempts to use it would result in irreparable damage.

Grrrrrrrrrrr...

I've had viruses before, but never had one post a threat. Is that common?

Many days (and many dollars) later, I'm back. And I really, really, really wish somebody would take these hackers seriously and throw their a$$e$ in jail!!!

After reading a lot of threads to catch up -- doucanoe, I was so flattered to hear that you used my recipe for your annual canoe trip and that your friends loved it. Thank you so much for telling me that, Linda. Made my day!!

Johnliu, there's one step in grilling a great steak that I don't think anyone mentioned. (Sorry if they did and I missed it.) After bringing the meat to room temp, patting dry, seasoning with salt and pepper, etc., I sear it briefly at a very high temp (about 2 or 3 minutes on each side) to seal in the juices. Then I brush it with evoo and return to the grill. That's what produces the 'crust' that's so fabulous on meat at a really good steakhouse.

And for cooperbailey and teresa, here's the grits recipe, with my apologies for taking so long to post it. It's actually pretty ordinary, except that there's a little surprise ingredient at the end that I think you may like.

Jalapeno Cheese Grits

1 cup grits (regular or 'quick' -- NOT 'instant')

1/4 -1/2 cup butter (I sort of hit a happy medium)

6 oz. grated cheese (use what your family likes, whether it's Velveeta or a high-end Irish Cheddar)

2 eggs

1/2 cup milk

salt & pepper, to taste

minced jalapenos (Call me a redneck, but I actually prefer the pickled slices in this. If you want to go all gourmet and use fresh peppers, you might want to saute them in the butter before adding. The amount is whatever you feel comfortable with.)

Monterrey Jack cheese

cream cheese

Cook grits according to directions. Stir in butter and (1st) cheese until melted. Beat eggs with milk, salt and pepper. Stir into grits along with jalapenos.

Stir in slivers of cream cheese. (I do this by what feels right, but maybe 2 or 3 ounces?) The cream cheese is my 'secret' ingredient. It makes everything much smoother, and it converts a lot of grits haters to grits lovers.

At this point, you can either stir in the MJ cheese or wait to add it on top at the end. Bake at 300 degrees for 45 minutes to an hour, until set. If putting the Monterrey Jack on top, add it before the last 15 minutes of baking time.

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