grits

Today's recipe is How To Make Grits.

Here are the links to some of the items I talked about in this episode: #ad
ROTD Weekend Edition
Oven Polenta
Heavy Sauce Pan
Measuring Cup
Measuring Spoons
Dry Measuring Cups
COOKtheSTORY.com/ROTD
All New Chicken Cookbook

Here's the Recipe Of The Day page with all of our recipe links.

If you want to make sure that you always find out what today's recipe is, do one or all of the following:

1. Subscribe to the Podcast,
2. Join the ROTD Facebook Group here

Have a great day! -Christine xo
 

For some reason, butter keeps coming up in this episode. We’re sorry. Other observations include the world is cruel to night owls, and true Southerners like grits. Topics include the usual television recommendations, Alec’s new video game obsession, and the implications of the ongoing Swift/Kelce relationship. The Nuts question statistics about the most popular soft drink in each state, including the Coke vs. Pepsi debate, and they weigh in on the Justin vs. Britney debate. Finally, the Nuts address the Oscars debate. 

Legendary performer (and Church of Christ favorite son) Pat Boone has a book and a new hit album, but he really wants to talk about what the Bible is telling him these days, what he sees God doing in the world, and what the choice he hopes everyone makes to obey the Word. And he proves that he still knows how to lead congregational singing! 

Link to Pat Boone’s book: If: The Eternal Choice We All Must Make

Link to Pat Boone’s new album, Country Jubilee

Link to Pat Boone’s website, patboone.com

View the full archive of stories at christianchronicle.org

Donate to The Christian Chronicle at christianchronicle.org/donate

Send comments, ideas, and questions to podcast@christianchronicle.org

TAGS

Pat Boone, Country Jubilee, If: The Eternal Choice We All Must Make, Lipscomb University, Nashville, Tennessee, country music, Hank Williams, Red Foley, Tennessee Waltz, Grits, country radio, Christian education, songleading, gospel meetings, daily Bible reading, Johushuah, Israel, Benjamin Netanyahu, Salvation Army, BT Irwin 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.

Corn Grits with Wild Mushrooms & Jammy Eggs

Serves 4

• 4 to 8 large eggs, depending on how hungry you are
• 2 fresh corn cobs
• 3 tablespoons unsalted butter, divided
• 1/2 small yellow onion, finely chopped
• 1/4 cup diced roasted hatch chiles
• 1 teaspoon coarse sea salt, plus more to taste
• 1 cup medium-ground grits or polenta (not instant)
• 1/4 cup crumbled feta cheese (loosely packed)
• 1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
• 1 tablespoon neutral oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• Juice of half a lime
• 1 handful chopped cilantro leaves or chives, to garnish

1. Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
2. Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
3. Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
4. Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
5. Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
6. Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
7. Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
8. To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

This week, on a heart-warming new episode of the Black Lincoln Collective Podcast, we're joined by Ryan and Steve from the Ryan hates Everything podcast. In a match made in Podcast heaven, we talk about how the weather is different if you live in different places. We also talk vapes, annoying sounds, and how Parker sounds like Alex Jones. We chat about all the things with our podcast brothers from the North. We talk about podcasting, monetization, and what is and isn't food. Then it's time for Fredline News, Thanksgiving precaps and the parade, the Westminster dog show and of course we spend an hour on colonoscopy and buttholes. We also talk Southern living and the food. Getting the slip from Spotify and so much more you wish you didn't hear. Check out Ryan hates Everything on your favorite podcast app, and keep listening! 
 

#blcpodcast #podcastingforthepeople #funny #podcast #greenvillesc #scpodcast #yeahthatgreenville Listen at: https://blc.world/ Tweet the Show: https://twitter.com/blcworld Follow us on Facebook: https://www.facebook.com/blcpodcast/ Check us out on Instagram: https://www.instagram.com/blcpodcast/ Buy Fred and Allan Beer: https://www.patreon.com/blcworld 
 

We're flipping the tables on a fellow Grio Black Podcast Network Host Dr. Christina Greer. A professor, author and Black History know-it-all, Dr. Greer will have her own knowledge tested by Dear Culture host Panama Jackson. 

See omnystudio.com/listener for privacy information.

Jolene and Marcus are back for more...well technically they never left, but now you get to hear more.  Just as a refresher, Jolene Marie Richardson is a costume designer and host of her own wardrobe related podcast called "To Dye For"  and Marcus Slabine is a writer/director currently knee deep in a major horror project that will officially be announced soon.

The unplanned roast of Marcus that began last episode continues as we delve into his (and prior guest George Steuber's eating habits), then switch gears to Mike's affinity for ordering grits that he doesn't eat.  Do you know anyone who always orders something, but never eats it?  Do you think sushi without fish is really sushi?  What about pizza without cheese?  Hear our thoughts here and then send in yours.

TIMESTAMPS

00:00:15 - Introductions

00:01:05 - Spike P. Joint

00:09:50 - Flight Deck | Tosh.Bro

00:20:50 - No Sex n 

00:28:45 - Rep Yo City | Gimme Some Secondline | Gimme Some Pages

00:31:20 - Commercial Break & Smoothies

00:34:15 - GSS - 2Chainz

00:38:55 - GSS - Young Dro

00:48:05 - That’s A Bet!

00:54:45 - C.O.D. realizes he’s on camera

00:55:10 - Draft Time

01:08:30 - Gimme Some Headlines

01:14:00 - Gimme Some Headlines Contact Info

01:19:35 - Coach P Grits & Grits N P

01:28:05 - Slap Yo Mama & Shout Outs

01:30:03 - Close On The ReciP

01:37:50 - Dame Lineas Cabeza

01:42:10 - Gimme Some Headlines?….Nope

01:42:20 - Tell Me Something GOOD | Mental Health Monday

01:43:15 - Spike P. Joint Conclusion

01:48:05 - Pancakes Flip

01:49:00 - Mental Health America (Dot Org Sh*t)

EPISODE SOUNDTRACK

Lofi Meditative Music

Episode 9 Outtro prod. By C.O.D. DecaturboyMusic

LINKS

Elizabeth Artis Candles | https://elizabethartis.com/shop

Bullsh!t Book Club (Th3rd Entry) | https://www.esowonbookstore.com/search/site/barracoon

Tell Me Something Good | Mental Health Monday | https://www.youtube.com/watch?v=F7WlgKpt-o4&t=14s

SOCIAL MEDIA

IG - https://www.instagram.com/gimmesomeheadlines/

Twitter - https://twitter.com/GimmeSomeHead_s

TikTok - https://www.tiktok.com/@gimmesomeheadlines?lang=en

Patreon - https://www.patreon.com/GimmeSomeHeadLines

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.

Corn Grits with Wild Mushrooms & Jammy Eggs

Serves 4

• 4 to 8 large eggs, depending on how hungry you are
• 2 fresh corn cobs
• 3 tablespoons unsalted butter, divided
• 1/2 small yellow onion, finely chopped
• 1/4 cup diced roasted hatch chiles
• 1 teaspoon coarse sea salt, plus more to taste
• 1 cup medium-ground grits or polenta (not instant)
• 1/4 cup crumbled feta cheese (loosely packed)
• 1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
• 1 tablespoon neutral oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• Juice of half a lime
• 1 handful chopped cilantro leaves or chives, to garnish

1. Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
2. Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
3. Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
4. Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
5. Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
6. Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
7. Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
8. To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

If you like to travel, but don't know how to get started or how to do it...this is definitely the episode for you!  In this episode I will discuss some of the rules of traveling.  I will also drop a few travel tips and share some of my own personal travel experiences.  Don't miss it!

Our monthly Q&A episode is all over the place in September, addressing such wide-ranging subjects as the fastest Internet we've ever used, surviving bear attacks, why they're so stingy with the USB-C ports, when exactly the week begins and ends, and a housewares block including electric kettles, cleaning bathrooms, letting go of boxes, and a debate about that age old matchup, oatmeal versus grits. Thanks to everyone who wrote in!

Support the Pod! Contribute to the Tech Pod Patreon and get access to our booming Discord, your name in the credits, and other great benefits! You can support the show at: https://patreon.com/techpod

Support the Pod! Contribute to the Tech Pod Patreon and get access to our booming Discord, a monthly bonus episode, your name in the credits, and other great benefits! You can support the show at: https://patreon.com/techpod

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.

Corn Grits with Wild Mushrooms & Jammy Eggs

Serves 4

• 4 to 8 large eggs, depending on how hungry you are
• 2 fresh corn cobs
• 3 tablespoons unsalted butter, divided
• 1/2 small yellow onion, finely chopped
• 1/4 cup diced roasted hatch chiles
• 1 teaspoon coarse sea salt, plus more to taste
• 1 cup medium-ground grits or polenta (not instant)
• 1/4 cup crumbled feta cheese (loosely packed)
• 1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
• 1 tablespoon neutral oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• Juice of half a lime
• 1 handful chopped cilantro leaves or chives, to garnish

1. Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
2. Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
3. Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
4. Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
5. Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
6. Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
7. Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
8. To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

The Experiment is a weekly deep dive into the adventures and struggles of living out our daily lives WITH Jesus, not for Him.

In this episode, comedian Chonda Pierce shares her life story, why hominy grits are the worst and how laughter has carried her through her darkest moments.

We wrap up our RETHINK Series on the word “blessed.” As we see ourselves as blessed (being made whole) even in our most stressful seasons, how does that influence how we see others?

This week’s Practice:

See others as Blessed

Next week we’ll discuss how it all went, the good, bad, the funny, with special guest Mike Erre, and then introduce the next 10000 MINUTES Experiment.

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JOIN us as we join Jesus all week long:

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SIGNUP for the 10000 MINUTES newsletter and receive a FREE E-Book
“30 PRACTICES TO HELP YOU JOIN JESUS IN THE DAY-TO-DAY”

www.10000minutes.com

Listen to how an accidental purchase turned into a eye-opening recipe that turned the polenta recipe upside down.  Cooking polenta takes a little bit of time. But hear how you can make polenta in less than 5 minutes with a GLUTEN FREE, and Kosher, Halal, approved recipe for your kitchen using this product.

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This episode deals with education, specifically K-12.  As adults, we should be smart enough to know that there are certain things we need to do (and not do) in order to help our kids become successful, but instead we hinder them.  Why?  Tune in to find out!

Meet Durk Brown and hear the story of his dad and the wooden crosses. It all started with a design for a dc Talk shirt. 
See the shirt he's talking about on our YouTube video: https://youtu.be/40USePMHlUk

Our new book, Mixtape Theology: 90s Christian Edition, is available now at Amazon or Wal-Mart.com. https://a.co/d/fdimT0b

Our new book, Mixtape Theology: 90s Christian Edition, is available now: https://a.co/d/fdimT0b

Come hang out with us and fellow mixtape theologians on Facebook, Instagram and Twitter @MixtapeTheology or by visiting linktr.ee/mixtapetheology.

Come check out 90s Christian swag at our merch store at mixtapetheology.com

We are part of the NRT (New Release Today) podcast network. Find more Christian music related podcasts at newreleasetoday.com

In honor of Black History Month, this episode discusses standing up for what's right and/or what you believe in.  How far are you willing to go?  Are you willing to risk it all and/or be a martyr for your people?  Why are we so afraid these days to fight for what's right?  What are the benefits and downfalls of standing up?  Sometimes, is it better to lay down?   Tune in to find out! 

Catch me live on FB:  The Gumbo and Grits Podcast 
I will be broadcasting live tomorrow, 2/27/21 @ 9:00 p.m. CST

In honor of Black History Month,  this episode will discuss the progression of Black people (in the U.S.), valuing ourselves, setting the standard, buying black,  and whether or not the "Black Lives Matter" movement is hurting us or helping us as a people.  TUNE IN to hear the discussion!

***Sorry about the sound in the beginning!  I was getting an echo because I was also broadcasting live on FB***

Just wanted to give a shoutout to all my listeners in different cities and countries...yes, countries!  The support has been overwhelming!  Thank you all for listening to little ol' me!  

This episode tackles the issue of a person marrying someone for selfish reasons, personal gain, etc.  We will also discuss the foundation of a strong marriage and why a lot of marriages are crumbling.  TUNE IN!!