Clare, I didn't say before, but I'm sorry your celebration wasn't what it should have been. Annie, believe it or not, a restaurateur who has any idea what they are doing would far rather you send something back than walk out dissatisfied. Ticking customers off on a regular basis is death to a restaurant. I cannot tell you how many times over the years I had to drag a criticism out of a customer who was obviously not enjoying their meal because something was not to their taste or poorly prepared. And I worked in a very nice restaurant! But chefs are people, like anyone else, as are those who write the menus, and yes, the servers, and everyone is subject to error or just a bad day. Clare, some customers will sabotage their own complaint by making it in a rude or aggressive manner, but I just don't believe that was the case with you. I think you got one of those waiters who gets his nose in the air because he's part of the "foodie elite" who know how things "should" be prepared. When I was training staff, that attitude brought tongue lashings from me, I can tell you. If you like your food prepared a certain way, you don't care (nor should you) what some foo-foo trend says about it, and you're the one paying for it anyway! I used to have customers who ordered their prime rib well done and asked for ketchup. That is not the way that I would eat it, but then, I like it mooing at me and many wouldn't eat it like that! Anyhow, I figured that since I have a secret penchant for Chef Boyardee's Beefaroni, I haven't the cheek to criticize the tastes of others! :D

I almost never make a casserole with pasta, but I frequently make rice dishes that are similar, and I make them in the pressure cooker. Ingredients have to be added in stages so that each one gets cooked correctly, and there is no binder or sauce included. I make chicken avgolemono soup with wide egg noodles, and it is similar to a casserole, but it is not baked. I made eggplant Parmesan yesterday. The way I make grits is somewhat similar to a casserole - it contains grits, broth, sausage, peppers, eggs, cheese, and herbs and is baked in a casserole dish (covered).

Plllog, I think your comment about grits being served at any meal in the South is absolutely accurate, at least in my experience. I commented that we served Gruyere Grits to our Chinese guests as a side dish for filet mignon. I also listed Shrimp and Grits as a dish that I would serve as representative of my region. Just this morning, I was thinking that I needed to make up a batch of Gruyere Grits to freeze in meal size portions. P, your comment about salad on a burger reminded me of our trip to Australia. On a couple of occasions DH or DD ordered a burger. It was listed as coming with salad. We expected a small side salad. We finally learned that “salad” meant lettuce on the burger. I regret that we never chose to have a slice of beet on our burger. When we returned, a woman who worked for me who was married to an Aussie told me that it was pretty classic. I also agree with Outside Playing, that grits are not served every day at breakfast in the South. My momma never served them, but my daddy would eat them every chance he got. Nevertheless, I would say that grits are often served at breakfast in the south, see pic below of instant grits in individual packets. Just for fun, I googled “Southern Living grits.” Boy, are there lots of ways to cook grits! I’m not sure, but I think grits became less regional when Jimmy Carter went into the White House. I have a vague recollection of people trying to figure out the singular of grits. Annie, my mom must have been kin to your grandpa. She thought the finest breakfast was a piece of chocolate pie! I just looked up “peameal bacon.” I found it is what the North American Meat Institute calls “Canadian bacon.” I’ve had plenty of Canadian bacon, except I’ve never seen Canadian bacon rolled in cornmeal. Interesting. Thanks for sending me on the quest to figure it out! Elmer, bless you little trollish heart, you’re just not happy until you’ve insulted someone, are you?

For this time of year, we love to take advantage of fresh veggies. Our little garden is just starting to produce, but I've been buying lots from a little produce market. I'll grill a meat and maybe make one substantial side (ie sweet potato) and then fresh sliced cukes, tomatoes, melon, etc. Cooked a big pot of fresh green beans this week. I'm also a big fan of fritattas. You an add anything in there. I also make a zucchini "pie" (meatless) and a ham and cheese or sausage and cheese (with veggies) "pie". We don't do heavier meals like pasta dishes, soups/stews, etc. this time of year. It's already been pretty warm and you just crave something lighter. I will also make chicken salad and have fresh veggies with it or a green salad topped with grilled chicken, etc. We love bread and pasta but are trying to cut back. Doing okay (this time of year) with the pasta, but still having bread a couple of times a week. Sometimes you just gotta indulge. Enjoy your time with your momma!