Shrimp and Grits combines white Cheddar cheese with stone-ground grits and a Creole-seasoned blend of shellfish and tasso—a richly seasoned cured pork associated with Louisiana cooking.
Shrimp and Grits combines white Cheddar cheese with stone-ground grits and a Creole-seasoned blend of shellfish and tasso—a richly seasoned cured pork associated with Louisiana cooking.
Besides the actual food items here (which look incredible !), the table setting is what really captured my attention when first looking at this issue. Blue and White is such a classic colour combination that you can never go wrong! The hydrangea centerpiece really makes this table look polished and complete !
Although I am not a seafood person, all the other menu items look like winners. I am most interested in trying the Strawberry French Toast as this pure luxury for any breakfast !
I keep coming back to this issue of Victoria and I must add that this has been my absolute favourite so far this year. It really has so many different areas of interest and beauty to me ! I hope everyone else has enjoyed this issue as well !
Has anyone tried the French Toast yet ?
God bless !
Brandon Hartford
Te Deum Cottage