Writers. Sometimes
our conversations veer in strange directions.
For instance, at Writers’ Camp the other day we took a break
after an intense two-hour stretch to discuss what we’d like to have as our last
meal. (Don’t get me started on the
connection between marathon writing days and thoughts of last meals.)
One of my friends swears it’s shrimp-and-grits for her. But she’s not talking about bland white grits
with a sprinkle of cheese with a few rubbery shrimp on the side. She’s talking about ‘Nawlin’s style shrimp-‘n-grits,
which is a whole nother deal. Delicately
cooked, plump shrimp. A fabulous spicy
sauce flavored with bits of ham. Coarsely
ground, slow-cooked grits. (For the Northerners among us, think cream of wheat
with butter and salt instead of sugar and you’ll be in the ball park. Not running the bases, mind you, but at least
in the ball park.) Done right,
shrimp-and-grits is mouth-watering goodness.
Not to be outdone, the rest of us weighed in with our last
meal choices. One wants a perfectly
grilled steak with twice-baked potatoes.
One who, I swear, will be watching her figure on her deathbed, specified
salmon and spinach.
Me, I’m partial to rack of lamb with a nice merlot sauce. I always thought I’d top it off with one of
those super-rich chocolate desserts. Maybe
one of those molten lava cakes. You know,
the kind where you slice into warm chocolate cake and this liquid chocolate
sauce flows out.
The
only thing better than chocolate, however, might be a slice (or two, since it’s
my last meal, right?) of Key Lime pie. I
had a bite of the perfect pie this weekend when hubby was kind enough to share his
from Harry’s Seafood Bar and Grill in Tallahassee, Florida.
I tell you, one taste and my mouth thought it had died and gone straight to heaven.
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