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In a blink of an eye


Last updated 4/27/2011 at Noon

Yes in a blink of an eye things can change. Sometimes for the good, and sometimes for the bad. That’s why we should never take life for granted.

The reason I say this my daughter was in a horrific car accident. The truth is she is very fortunate to even be alive. It will be a long slow recovery for her.

One of her friends was not so lucky. It’s a very sad story. I wanted to thank all the people who have been so loving and kind with their prayers and support.

We appreciate the officers and fire department for their heroic acts in rescuing my daughter. Special thanks to all her doctors who had a big part in helping her out!

But on the flip side of that good things happen everyday.

So, today I will give you a fabulous recipe. Many of you had ham for your Easter weekend. If you have left overs you have to try this. It is a recipe from one of my favorite chefs, and it is called Ham with Red-Eyed Gravy and Creamy Grits.

Just wanted to say my daughter is doing great and is expected to come home from the hospital soon. She does not have red eyes by the way. In closing, just remember in a blink of an eye things can change. So, make the best of everyday. Sometimes, we have no choice in what happens to us, and many times we do.

You may not be the best cook in a blink of an eye, but keep practicing on new recipes or even better come to one of my fun cooking classes. Happy eating!

Ham with Red-Eyed Gravy and Creamy Grits

4 1/2 cups milk

2 tablespoons butter


Freshly ground white pepper

2 cups quick white grits

1 lb. fresh ham cut into thick slices

1 cup of strong coffee

8 slices of white bread, toasted and brushed with butter

In a saucepan, over medium heat, add the milk and butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender.

Set aside and keep warm. Heat a skillet over medium heat. When the pan is hot, add the ham and sear for 4 to 5 minutes on each side. Remove the ham from the pan and set aside. Sir in the coffee. Bring the liquid to a simmer and cook for 2 minutes. Remove from the heat.

To serve, cut the ham into four portions. Spoon the grits in the center of each plate. Lay each piece of the ham next to the grits. Spoon the gravy over the ham. Serve with toast.

Katherine Aras

Look Who’s Cooking Now



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