I know what you mean. We had fried potatoes with onions with our pintos most times. Cornbread and buttermilk, YUM. Love your Queen of the South poem, Chester. I'd like some greens too, please, thank you.

I like the twang of it but not the grits of it. From what little I know, Southerners take perfectly good corn with lots of nutrition and soak it in lye until it is bleached… white and totally devoid of nutrition and taste. No wonder one has to put hot sauce on it to give it any flavor. Like white bread, nutritionists can't believe that our ancestors were healthy eating such purified, but deadly things as white flour, grits, white rice and other highly processed foods.

I haven't run a study. But have you noticed that the closer to the equator that someone is eating native food, the hotter the sauce must be on it. My simple conclusion is that in the heat of the tropics, food spoiled rapidly. By putting something very hot on it, it was thought that the peppers would kill the bacteria growing so fast. At least that's my simple, nonscientific conclusion. I still have my taste buds by not shocking them to numbness.

Ron