Mothers and Kids, PC Funny.

Yet another woman who has killed her kids, this time by suffocating them first and then driving her car into water and claiming an accident. I was wondering, the other night, whether these women ever wake up to what they have done or are their minds completely otherwhere? I cannot imagine what it must feel like realising that you have killed your children. I don’t have children but it gives me the horrors thinking of the terror of those poor mites being killed by the one person they should have been able to trust most. It isn’t that rare unfortunately, there are many stories in the news of parents killing their children. It makes me think that maybe the “sci fi” books where they have different people doing the jobs they are most suited for and therefore people who love children bringing them up, isn’t such a bad system at all. Yargo by Jacqueline Susann comes to mind although the heroine persuaded the aliens to live the way we do in the end. Mistake in my opinion.

Another story this morning of a mother on a flight slapping her 13 month old baby on the face to stop it crying. Sounds a bit illogical to me anyway, obviously the child is going to cry more. The stewardess eventually took the child away from the mother and then the father came and took the baby and held it until it slept.

There has been a lot of fuss about a TV host Dr. Laura who, on one of her broadcasts, questioned why only black people are allowed to use the “n” word and not whites; she used the word right out. I am not risking using it here but I hope you know which word I mean. Anyone can use the “f” word and similar obscenities, but God forbid you should use the “n” word unless you, yourself, are black. Dr. Laura has now left the show because of all the fuss although she did make an apology.

A friend sent this error message this morning and I thought it very appropriate so I thought I would share it with you. It is perfectly understandable to most of us computer users.

Having added that File Missing picture, I keep seeing it out of the corner of my eye and thinking I am getting an error message of some kind, *g*.

A lot of places in North Carolina serve a form of Shrimp and Grits. I must admit, I tried grits once and found them rather bland and have never tried them since although there is one restaurant we go to which makes a specialty of the dish and I have been told it is excellent. I keep meaning to order it but something else always catches my eye. Coming across this recipe today, I just had to share it with you.

Shrimp & Cheddar Grits

Source: © EatingWell Magazine

4 servings

The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you can find for these cheesy grits. Serve with: Sautéed greens and a tall glass of iced tea.

INGREDIENTS

1 14-ounce can reduced-sodium chicken broth

1 1/2 cups water

3/4 cup quick grits (not instant) (see Shopping Tip)

1/2 teaspoon freshly ground pepper, divided

3/4 cup extra-sharp or sharp Cheddar cheese

1 pound peeled and deveined raw shrimp (16-20 per pound; see Shopping Tip)

1 bunch scallions, trimmed and cut into 1-inch pieces

1 tablespoon extra-virgin olive oil

1/4 teaspoon garlic powder

1/8 teaspoon salt

Tip: Shopping Tips: Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle. Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.

DIRECTIONS

Position rack in upper third of oven; preheat broiler.

Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese. Cover to keep warm.

Meanwhile, toss shrimp, scallions, oil, garlic powder, the remaining 1/4 teaspoon pepper and salt in a medium bowl. Transfer to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions.

Have a great day