Go Climb A Tree!

I have a computer and one of those touch screen phones but I still prefer to keep track of my life with a pen and paper. I write our dinner menu for the week on a calendar hanging in my kitchen, I keep a list of groceries to buy on a magnetic pad stuck on the side of our fridge and when I have something important to do or remember I make a "to do" list. So I wasn't surprised to find a piece of paper with the words "climd a tree when get home" scribbled on it when going through my 8-year-old son's school notebook. I couldn't help but smile. With the majority of items on my "to do" lists consisting of such mundane things as: organize hall closet, dust house, wash dog, sweep out garage...the thought of adding "climb a tree" was a wonderful distraction.

We had a huge magnolia tree in the front yard of my childhood home. It was a great climbing tree and every spring it would burst with big, fragrant, white blossoms. I would climb to the top, sit on one of the thick branches and peer down at the cul-de-sac below. I could see the roof tops of houses around the corner and into the backyards of homes surrounded by tall privacy fences. Then climbing down I would pluck the blossoms and carry them as treasured bouquets.

It's been a long time since I have climbed a tree and though I am the nervous type of mom who worries her children will come crashing out of the tree destined to break a limb, and not one belonging to the tree, I know there is a great sense of accomplishment that comes with conquering the climb up then back down a tree. So this weekend I plan on helping my son make good on his "to do" list and in the process make memories we'll remember for a lifetime. The dust nor the garage will miss me.

"I thank my God every time I remember you." Philippians 1:4 (NIV)

A great "after climbing a tree" meal is what's for dinner tonight, shrimp and grits!

Shrimp and Grits

2 cups water

1 (14 oz) can chicken broth

3/4 cup half-and-half

3/4 tsp salt

1 cup uncooked regular grits

3/4 cup shredded cheddar

1/4 cup grated Parmesan cheese

2 tbsp butter

1/2 tsp hot sauce

3 slices bacon

1 lb med fresh shrimp, peeled and deveined

1/4 tsp black pepper

1/8 tsp salt

1/4 cup all purpose flour

1 cup sliced mushrooms

1/2 cup chopped green onions

2 cloves garlic, minced

1/2 cup chicken broth

2 tbsp fresh lemon juice

1/4 tsp hot sauce

Chopped green onions for garnish

Bring first 4 ingredients to a boil in a med saucepan. Slowly whisk in grits then reduce heat and simmer, stirring occasionally. Once thickened add cheddar and next 3 ingredients. Keep warm. Cook bacon in a large skillet until crispy then drain on paper towels and crumble, reserving drippings. Sprinkle shrimp with pepper and 1/8 tsp salt then dredge in flour. Saute mushrooms in bacon drippings then add green onions, shrimp and garlic and cook until shrimp are lightly browned. Stir in remaining broth, lemon juice and hot sauce and cook for 2 more minutes. Serve shrimp mixture over hot cheese grits. Top with crumbled bacon and chopped green onions. Makes 4 servings.