I'm a Southerner. We love grits. We love almost anything you can do to grits except sweeten them (that's reserved for cream-of-wheat). I personally favor my grits enhanced with cheese; this happy accident occurred when I impulsively tossed in some leftover caramelized onions from dinner the night before. And because anything's better with an egg on top, I added an over-easy one. And that required bacon so I'd have bacon fat in which to fry the egg. And a classic was born. —Kayb
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!